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.
Potatoes Dauphinoise
Prep Time
15 mins
Cook Time
1 hr 30 mins
Ingredients
- 2 pounds Yukon Gold potatoes or your favorite
- 1½ T butter
- 2 C heavy cream
- Salt & freshly ground pepper to taste
- 1 Garlic clove
Instructions
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Pre-heat the oven to 325°F.
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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.
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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.
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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.
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Pour the heavy cream all over – enough to almost cover. Dot the top with small pieces of butter.
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Cook for 90 minutes and then, if necessary, put under the broiler to brown the top before serving.
