POTATOES DAUPINOISE
Potatoes Dauphinoise are baked in a creamy garlic sauce and topped with Gruyere cheese for a delicious accompaniment to any meal.
Servings: 8 servings
Calories: 342kcal
Ingredients
- 2 1/2 pounds potatoes sliced 1/4 inch thick
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon garlic minced
- 8 ounces Gruyere cheese grated
- salt and pepper to taste
- parsley, optional for garnish
Instructions
- Scrub, peel (if desired), and slice the potatoes 1/4 inch thick. The choice of potato is up to you. You may use red potatoes, Yukon Gold, or Russet.
- In a large saucepan, heat the cream, milk, and garlic. Add the potatoes and simmer for 5-7 minutes. This will allow the potatoes to become tender and also get more of the garlic flavor into them.
- Place half of the potatoes in a buttered baking dish. Distribute them evenly over the bottom making sure they aren't stuck together. I use a cast-iron skillet and they turn out beautifully.
- Sprinkle half of the cheese over the potatoes.
- Pour half of the cream mixture over the potatoes.
- Add the remaining potatoes, spreading evenly. Top with the remaining cheese. Pour the rest of the cream mixture over the potatoes.
- Bake in a preheated 375-degree oven for 40-45 minutes until golden brown and luscious.
Nutrition
Serving: 1g | Calories: 342kcal | Carbohydrates: 4g | Protein: 11g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 116mg | Sodium: 131mg | Potassium: 107mg | Sugar: 2g | Vitamin A: 1191IU | Vitamin C: 1mg | Calcium: 361mg | Iron: 1mg