This potatoes dauphinoise is a great all-around entertaining recipe, a real crowd pleaser. It may sound difficult but it’s so easy and can be adjusted for any size group, just add more potatoes and cream.
1 hr 30 mins
- 2 pounds Yukon Gold potatoes or your favorite
- 1½ T butter
- 2 C heavy cream
- Salt & freshly ground pepper to taste
- 1 Garlic clove
Pre-heat the oven to 325°F.
Using a mandolin, slice the potatoes no thicker than a penny. If using anything other than a soft-skinned potato, you will want to peel them.
Rinse sliced potatoes in cold water and dry the potatoes (I put out a clean dish towel and place the potatoes on top. Kind of like dealing cards.) Pat the tops of the potatoes dry with another towel.
Put the potatoes in layers in a shallow casserole dish that has been rubbed with garlic and well buttered. Season with salt and pepper as you layer.
Pour the heavy cream all over – enough to almost cover. Dot the top with small pieces of butter.
Cook for 90 minutes and then, if necessary, put under the broiler to brown the top before serving.