Potatoes Dauphinoise are baked in a creamy garlic sauce and topped with Gruyere cheese for a delicious accompaniment to any meal.
Servings: 8 servings
- 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
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.
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