Recipe courtesy of Anne Burrell
Recipe courtesy of Anne Burrell
Watch how to make this recipe.
Dauphinoise Potatoes
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- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 638
- Total Fat
- 48 g
- Saturated Fat
- 29 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 20 g
- Cholesterol
- 170 mg
- Sodium
- 839 mg
This is a classic recipe for scalloped potatoes. Par cooking the potatoes in milk and heavy cream ensures that the potatoes will be cooked through, flavorful and creamy. I love to use Gruyère and fontina cheeses because of the wonderful, nutty flavor of the Gruyère and the creamy mouthfeel of the fontina – but any of your favorite cheeses can be used. DEFINITELY will become a huge crowd pleaser in your house! And SOOOOOOO easy to make!
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 638
- Total Fat
- 48 g
- Saturated Fat
- 29 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 20 g
- Cholesterol
- 170 mg
- Sodium
- 839 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Peel and slice the potatoes into 1/4-inch slices. Add to a medium saucepot the milk, cream, salt, nutmeg, thyme, garlic and sliced potatoes. Bring to a boil, reduce to a simmer and par-cook the potatoes for 10 minutes.
- Butter a small cast-iron or oven-safe sauté pan. Add half of the par-cooked potatoes to the bottom of the skillet and top with half of the cheeses. Then layer the other half of the potatoes and cheeses on top. Bake until the potatoes are tender and the cheeses are golden, 30 to 40 minutes.
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