These Princely Potatoes are cheesy, dauphinoise style and wonderfully easy to make for a simple weeknight meal or to serve at an elegant dinner party. This post is sponsored by Workman Publishing in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. You will love these Princely Potatoes and the entire collection of recipes!
As a busy mom of many, at the end of the day, my family is hungry! They want good home cooked food. If you haven’t already checked out the cookbook MAD HUNGRY FAMILY by Lucinda Scala Quinn, you definitely need to.
Lucinda Scala Quinn is a former excecutive food director at Martha Stewart Living Omnimedia and a leading advocate for the family meal. She is the author of four cookbooks, most recently Mad Hungry: Feeding Men & Boys and Mad Hungry Cravings. She even has her own Mad Hungry Kitchenware line that has appeared on QVC and morning shows. She believes the art of home cooking is the single greatest gift you can share with your loved ones. Since I totally agree, this cookbook was exactly what I was looking for. Filled with wonderful recipes that equip seasoned home cooks and kitchen newbies alike with the tools they need to be successful in the kitchen, making regular mealtime at home an enjoyable reality. This is so important to me and my family.
Her cookbook is filled with tips, tricks and advice and amazing recipes, that will bolster your confidence and inspire you to cook every night of the week, no matter you level of cooking expertise.
Scala Quinn proves you can feed your family real, delicious food even on a budget. As a young, stay-at-home mom to three growing boys, she learned to be creative and resourceful in the kitchen and passes that knowledge on in her cookbooks. I have tried several recipes from the cookbook and they are all budget friendly and make wonderful hearty homecooked meals for your hungry family.
She even suggests simplifying your holidays by choosing food traditions that fit your family. You need to be happy cooking for your holiday meal, not trying some new food trend or something you might not enjoy.
Mad Hungry Family is a huge collection of big-flavor recipes that I know your family will come running for. She shows you how to cook tried and true favorites in new ways, use leftovers and prepare new dishes that will have your family begging for more.
She has ideas for when there’s nothing in the fridge to make, what happens when you have unexpeted guests, how to get Thanksgiving dinner on the table easier and without upsetting the family and lots more. Learn more about Lucinda here.
I’m not going to insult you by pretending there’s a health angle here. Sometimes, the mind/body just wants a dish of unapologetically fattening deliciousness—and that’s where these potatoes, cooked in the classic “dauphinoise” style, come in. I like them with the Duck Breast a l’Orange (page 69) or Flat Roast Citrus Chicken (page 52).
- 3 pounds potatoes, such as russet, peeled and thinly sliced (about ¹?8 inch thick)
- 1 tablespoon unsalted butter, softened
- 2 1/2 cups heavy cream
- 1 /2 cups whole milk
- 1 garlic clove, smashed
- 5 ounces Gruyère cheese, shredded
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground white pepper
- 1/8 teaspoon freshly grated nutmeg
Put the peeled sliced potatoes in a bowl of cold water. Preheat the oven to 350°F with the
rack in the middle position. Spread the butter across the bottom and up the sides of a 2-quart
Bring the cream, milk, and garlic to a simmer in a saucepan. Drain the potatoes well and lay a
quarter of them in the baking dish. Set aside 2 ounces of the cheese. Scatter a quarter of the
remaining cheese over the potatoes and top with a quarter each of the salt, white pepper, and
nutmeg. Pour a quarter of the cream mixture over the potatoes to just cover. Repeat with the
remaining ingredients to make a total of four layers. Cover with foil, set the baking dish on a
rimmed baking sheet, and bake until tender and bubbly, 40 to 45 minutes.
Increase the oven temperature to 400°F. Uncover the pan and top with the reserved 2
ounces cheese. Bake, uncovered, until the cheese is melted and light golden brown, about 15
minutes. Remove the dish from the oven and let rest for at least 15 minutes before serving.
Recipe used with permission from Workman Publishing Company.
Don’t forget to check out all these other fantastic recipes from the Mad Hungry Family cookbook and shared for #weekdaysupper:
Monday – Straight-Talk Turkey from Family Foodie
Tuesday – HamJam Cheddar Puffs from Renee’s Kitchen Adventures
Wednesday – Chocolate Hazelnut Orange Potstickers from Grumpy’s Honeybunch
Thursday – Squash Gnocchi from Dizzy Busy and Hungry
Friday – Thanksgiving Leftover Pie from Meal Planning Magic
Monday – Fig and Pancetta Stuffing from My Life Cookbook
Tuesday – Yorkshire Pudding from A Kitchen Hoor’s Adventure
Wednesday – Buttery Spiced Poached Pears from April GoLightly
Thursday – Upside-down Apple Tart from Alida’s Kitchen
Friday – Princely Potatoes from Crazed Mom
And we’ll be giving away 10 copies to our readers as part of a social media campaign sponsored by Workman Publishers. Links to Mad Hungry Family are affiliate links.
Want to win your own copy of Mad Hungry Family by Lucinda Scala Quinn?