Potatoes Dauphinoise
This classic dish of thinly sliced potatoes layered with garlic, thyme, cream and stock has become one of the most requested at every dinner I cook. At a time when we are becoming ever more careful about what we eat, the occasional indulgence is always welcome, and there can’t be many more indulgent than this. Give it a try and I am sure you will agree.
Potatoes Dauphinoise Recipe
​
Ingredients
-
6 Large Yukon Gold Potatoes (peeled and cut into very thin slices)
-
1 Carton Heavy Cream
-
1 Bunches of Thyme (picked from the stems)
-
2 Shallots (minced)
-
2 Cloves of Garlic (minced)
-
1 Cup Vegetable Stock
-
Butter
-
12 oz Gruyere Cheese (grated)
-
Salt (to taste)
-
Pepper (to taste)
-
Olive Oil
​
Instructions
-
Place the potatoes in water until you are ready to use them.
-
Add the olive oil to a sauce pan over a moderate heat.
-
Add the shallots to the pan with a pinch of salt.
-
Cook the shallots for 2 minutes and then add the minced garlic.
-
Cook for 2 minutes and then add the heavy cream and the stock.
-
Stir and simmer gently for 10 minutes. Set aside and allow to cool.
-
Rub the surface of a cast iron skillet or a similar sized baking pan.
-
Place a layer of potatoes on the bottom of the pan.
-
Season with salt and pepper, and sprinkle with thyme leaves.
-
Pour over a little of the cream mixture.
-
Repeat this process until all the potatoes are used up.
-
Dot the top of the potatoes with a little butter and cover the pan tightly with foil.
-
Pre-heat the oven to 300 degrees Fahrenheit and cook the potatoes for around 20 minutes.
-
Remove the foil from the pan and sprinkle the Gruyere cheese over the top of the potatoes.
-
Return to the oven and cook until the cheese has melted and turned golden.
-
Serve and enjoy.
​