Dauphinoise Potatoes

Published April 16, 2022

Adapted from CIA’s “The Professional Chef” 7th edition and an article on thekitchen.com.

Ingredients

• 5 lbs thin sliced Yukon Gold or Yellow potatoes
• 6 oz shredded cheese - Gruyere or Havarti
• 6 cloves garlic minced
• 2 1/2 cup cream (about)
• 2 1/2 cup whole milk (about)
• 3 eggs
• pinch nutmeg
• salt + pepper

Very thinly slice the peeled potatoes. Use a mandoline if you have it.

Place potatoes in a large pot, add minced garlic, fill with milk and cream till almost covered (potatoes will settle).

Bring to simmer and cook until potatoes are just getting soft to a fork. Keep stirring to keep milk from scorching. Simmer about 15 minutes.

Remove par cooked potatoes to baking dish. (This amount would have over filled an 11 x 13 baking dish. Extra into a small square baking dish as a sample).

Add eggs to remaining cream in pot, add cheest, nutmeg, salt, pepper. Mix.

Pour egg / cream / cheese mixture over potatoes.

Bake at 350F for 45 minutes.

Potatoes will be super tender and delicious.