Dauphinoise Potatoes
Thinly sliced potatoes covered in a mixture of cream and cheese and baked until golden brown on top and bubbling.
Servings 9
Calories 366kcal
Ingredients
- 3 pounds Russet potatoes, washed and peeled (about 6 large potatoes)
- 2 cups heavy cream
- 1½ cups freshly grated Parmesan cheese, divided
- 2 cloves garlic, minced
- Freshly ground black pepper, as needed
- Kosher salt, as needed
Instructions
- Preheat the oven to 350ºF (180ºC).
- Use a mandolin 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.
Video
Nutrition
Calories: 366kcal | Carbohydrates: 30g | Protein: 11g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 289mg | Potassium: 699mg | Fiber: 2g | Sugar: 3g | Vitamin A: 909IU | Vitamin C: 9mg | Calcium: 253mg | Iron: 2mg