POTATOES DAUPHINOISE

It is no secret that I LOVE potatoes and this recipe for Potatoes Dauphinoise is a favorite. It has become my go-to recipe for when I am in need of the perfect side dish for dinner.

POTATOES DAUPHINOISE, AU GRATIN, SCALLOPED?

There is some debate over the name of this recipe. Some say it’s Potatoes Dauphinoise, others say “no” it’s an au gratin, still others call them scalloped. They are all very similar and it could just be a matter of what part of the world you live in. The basic ingredients are thinly sliced potatoes, cream, garlic, and cheese, all baked to perfection. Whatever you call them, and whatever ingredients you add or omit, they are DELICIOUS!

WHAT TYPE OF SPUD SHOULD YOU USE?

If you are like me, you have one type of potato that you purchase more often than others. In this recipe, you can use whatever type is your favorite. There are differences in potatoes however and I’ve listed them below.

• Yukon Gold – These are a yellow-skinned, waxy potato. They hold up well when cooked in soups and stews because of their moderate starch content.
• Red Potatoes – Another waxy potato that is perfect for potato salad because they do not disintegrate when cooked. Because the skin is thin, you do not have to peel them first. Just be sure and scrub them well.
• Fingerling Potatoes – You can easily recognize these in the stores because of their long, finger-like shape. Also thin-skinned, they are great when split in half and roasted with olive oil, salt, and pepper.
• Russet or Idaho Potatoes – The most common potato in the South. They have a rough, thick outer skin that is best peeled. However, they are an all-purpose potato that can be used in soups and stews, roasts, baked, and they make a delicious mashed potato. Russets take on the flavors of whatever you cook them with. They are also less expensive than the others if you are on a tight budget.

For this recipe, I used Russet Potatoes. Peel the potatoes, if desired, and slice them about 1/4 inch thick. For perfect, consistent slices use a mandoline or the slicer blade on your food processor. If slicing by hand, try to keep them all the same thickness to ensure even cooking.

Heat the cream, milk, garlic, salt, and pepper in a medium saucepan until bubbles begin forming around the edge. Remove from the heat. (Some people add their potatoes to the cream mixture and allow it to simmer for 5-7 minutes to soften the potatoes. This step is optional and I skipped this step this time and it was still good.)

Place half of the potatoes into your buttered baking dish. I used a cast-iron skillet and it worked beautifully. Spread half of the Gruyere cheese over the potatoes. Pour 1/2 of the cream mixture over the potatoes.

Add the remaining potatoes, cream mixture, and top with the remaining cheese.

Bake in a preheated 375-degree oven for 40-45 minutes until golden brown and luscious.

This is the perfect accompaniment for any meal but is especially good with steak or pork.

For another great potato recipe, try these Irish Colcannon Potatoes.

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