It could be the change occurred like a game of telephone – passing down the recipe over generations or maybe it came from my mom who isn’t a great speller (sorry mom). It is, as I have discovered, definitely incorrect and not what potatoes made in this style (sliced potatoes added in layers cooked in a mixture of milk and cheese) are called but I have referred to them that way my entire life and don’t see myself adapting anytime soon.
The name “dauphinoise” refers to the Dauphiné region in south-eastern France where the dish hails from. This style of potatoes is also known as “au gratin” potatoes or scalloped potatoes.
Whatever you call them thinly sliced potatoes covered in a mixture of cream and cheese and baked until golden brown on top and bubbling, it’s delicious. I always ask for an edge slice since the potatoes wind up with a crispy edge of baked cream and cheese (my personal favorite part). In my family it is tradition to have them every year on Christmas day as a side dish paired with roast beef tenderloin.
Preheat the oven to 350ºF (180ºC). Use a mandolin or food processor fitted with the slicing disc attachment to thinly slice the potatoes and add to a large bowl.
Cover the potatoes with the cream then add 1 cup of the parmesan cheese and garlic. Season with salt and pepper.
Grease a 9″x 11″ (23cm x 28cm) baking dish. Use a slotted spoon to scoop the potatoes into the dish then pour the remaining cream mixture over the top and sprinkle with the remaining Parmesan.
Cover with aluminum foil and bake until the potatoes are fork tender, about 1 hour. Remove the foil and continue baking until the top is golden brown and bubbling, about an additional 15 minutes.
Let cool for about 5 minutes then cut into squares. Use a spatula to serve the dauphinoise potatoes hot.
I actually love eating this dish the next day. I find it reheats well! Bake it a day before then cover and refrigerate until ready to serve. To reheat, heat the oven to 375ºF (190ºC). Cover the potatoes with aluminum foil and bake until warmed through, about 15 to 20 minutes.
While these potatoes are great with many different meats and dishes, I love serving them with these recipes:
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