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Potato Dauphinoise
Created by: Howcan Team
Ingredients
- 2 pounds of Yukon Gold potatoes, peeled and thinly sliced
- 2 cups of heavy cream
- 2 cloves of garlic, minced
- 1 cup of grated Gruyere cheese
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of butter
Instructions
- Preheat the oven to 375°F (190°C).
- In a saucepan, combine 2 cups of heavy cream and 2 cloves of minced garlic. Heat over medium heat until it just begins to simmer, then remove from heat and let it sit for 10 minutes to infuse the cream with garlic flavor.
- Butter a 9x13 inch baking dish with 1 tablespoon of butter.
- Arrange half of the sliced potatoes in the bottom of the prepared baking dish. Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Pour half of the garlic-infused cream over the potatoes. Sprinkle with half of the grated Gruyere cheese.
- Repeat with the remaining potatoes, salt, pepper, cream, and cheese.
- Cut the remaining 1 tablespoon of butter into small pieces and dot the top of the potatoes with it.
- Cover the baking dish with foil and bake for 45 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
- Let the Potato Dauphinoise cool for 10 minutes before serving. Enjoy!
Potato Dauphinoise, a classic French dish, originated in the Dauphiné region. Dating back to the 18th century, it was a staple in the Dauphiné Palace. This creamy, indulgent dish consists of thinly sliced potatoes, garlic, cream, and cheese, baked to perfection. Renowned chefs like Auguste Escoffier popularized the dish, and it has since become a beloved side dish in fine dining establishments worldwide. The key to a perfect Potato Dauphinoise lies in the balance of flavors and achieving the ideal creamy texture. For an alternative method, some chefs incorporate layers of onions or leeks for added depth. Today, the best versions can be savored in traditional French bistros and upscale restaurants.
80 min
6
320 calories
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