Princely Potatoes from Mad Hungry Family #weekdaysupper

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).

Ingredients

  • 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

Instructions

  1. Put the peeled sliced potatoes in a bowl of cold water. Preheat the oven to 350°F with the
  2. rack in the middle position. Spread the butter across the bottom and up the sides of a 2-quart
  3. baking dish.
  4. Bring the cream, milk, and garlic to a simmer in a saucepan. Drain the potatoes well and lay a
  5. quarter of them in the baking dish. Set aside 2 ounces of the cheese. Scatter a quarter of the
  6. remaining cheese over the potatoes and top with a quarter each of the salt, white pepper, and
  7. nutmeg. Pour a quarter of the cream mixture over the potatoes to just cover. Repeat with the
  8. remaining ingredients to make a total of four layers. Cover with foil, set the baking dish on a
  9. rimmed baking sheet, and bake until tender and bubbly, 40 to 45 minutes.
  10. Increase the oven temperature to 400°F. Uncover the pan and top with the reserved 2
  11. ounces cheese. Bake, uncovered, until the cheese is melted and light golden brown, about 15
  12. minutes. Remove the dish from the oven and let rest for at least 15 minutes before serving.

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Recipe Notes

Recipe used with permission from Workman Publishing Company.
© 2016 Daily Dish Recipes. All rights reserved.