Dauphinoise Potatoes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 638
- Total Fat
- 48
- Saturated Fat
- 29
- Carbohydrates
- 34
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 20
- Cholesterol
- 170
- Sodium
- 839
- Total: 1 hr
- Active: 20 min
Ingredients
2 pounds Yukon gold potatoes (about 6)
2 cups milk
2 cups heavy cream
Kosher salt, to season
4 grates freshly grated nutmeg
1 thyme bundle
3 cloves garlic smashed
2 pats unsalted butter
1 cup grated fontina
1 cup grated Gruyère
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.