Traditional Dauphinoise Potatoes

Dauphinoise Potatoes


This recipe originates in the Dauphiné (duh) Region of France. For all the elaboration and specialization that’s usually involved in French cuisine, this is a fairly simple, off-the-cuff, set-it-and-forget-it (unless it starts burning) kind of recipe.


Let’s cut to the chase, shall we? Or in the case, let’s cut to the potato.


You will need:


1 cup each of whole milk and heavy whipping cream.


3/4 tsp. of salt.


1/2 tsp. black pepper.


1 clove crushed and minced Garlic.


2 pnds. Golden Yukon potatoes.


In a heavy pan, combine the milk, cream, garlic, salt and pepper. Bring to a boil over medium, then remove the pan from the burner and set it off to the side, keeping it warm.


You’ll want to slice your potatoes paper thin. The best way to do this is with a razor sharp mandolin, but watch your fingers! These can be dangerous if you’re not paying attention while you’re slicing on them.


Pour 1/3 of the mixture into a greased grain dish or 10 inch pie plate. In a neat circular pattern, layer half the potato slices on top of the mixture. Repeat the layering process with the remaining potatoes and pour the remaining mixture on top.


Bake in lower third of your oven, at 375 degrees F for twenty minutes until the mixture begins to boil up the sides. Use a spatula to press the potatoes down and continue to cook for twenty-five more minutes, or until the potatoes are golden brown and tender.

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