 features thinly sliced potatoes cooked in cream or another dairy product, seasoned simply, and baked until creamy and nicely browned on top. The can be made in advance and reheated. data-pin-do=)
Pommes Dauphinoise
By June 2, 2019
Pommes dauphinoise (aka au gratin or scalloped potatoes) features thinly sliced potatoes cooked in cream or another dairy product, seasoned simply, and baked until creamy and nicely browned on top. The can be made in advance and reheated.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 8 Servings
Directions
1Heat oven to 350° F. Place cream, garlic, salt, white pepper and nutmeg in a heavy-bottomed, ovenproof sauté pan or skillet. Bring to a simmer over medium-high heat.
2While mixture comes to a simmer, slice the potatoes into ⅛-inch thick rounds on a mandoline or with a very sharp knife. Do not store them in water as that will wash away some of the starch.
3Stir the potatoes into the simmering liquid. The liquid should cover the potatoes by about ⅛ inch. This will lower the temperature a bit. When the liquid returns to a simmer, about 5 minutes, taste for seasoning. It’s now ready to go into the oven; leave it in the skillet or pour the entire contents into a greased baking pan.
4Bake uncovered until potatoes are tender and brown on top, 40 to 45 minutes. If the potatoes are tender but have no color, increase the oven temperature to 450° F and continue baking until browned on top, 5 to 10 minutes.
5Rest dauphinoise 15 to 30 minutes before serving or refrigerate up to three days. To serve after refrigeration, cut potatoes into squares or rounds and place in a 500° F oven until heated through, 5 to 10 minutes.
Recipe by James P. DeWan, Chicago Tribune, April 28, 2019
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