Potatoes Dauphinoise Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-3/4 tbsp butter
3 tbsp garlic, minced
4-5 large russet potatoes- thinly sliced
1C. heavy cream
1/3 C. milk
1 medium sized onion - thinly sliced
1/4 tsp fresh ground pepper
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Directions: |
Directions:Pre heat oven to 350*. Saute your thinly sliced onion until tender. set aside. Combine the cream, milk and garlic into a large saucepan and bring to a simmer. While bringing to a simmer Slice the potatoes very thin with a mandolin or with a knife. Remove cream mixture from heat and set aside (if it had a chance to simmer). Grease a casserole dish with 3/4 tbsp of the butter (leaving the last tbsp for later). Set up your potatoes and onions in layers. Once all the layers are in place add the cream and the 1 tbsp of butter (just enough to seep through the layers and leave a little moisture on the surface). Bake 45 minutes - 1 hour. Until the potatoes are tender and the top has browned. Cool for about 5 minutes. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:25 min. |
Personal
Notes: |
Personal
Notes: It is very important to use a potatoe that has a high starch content. Russets are the most common for us here in Vermont to come by.
Add 1/4 C. of fresh Parmesan cheese before baking if you would like more of an au gratin potato.
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