Potatoes Dauphinoise is a posh name for scalloped potatoes but the cooking method may also be one that differs from your favorite scalloped potato recipe. This is a great basic recipe that our family loves but it is also very adaptable as well. Switch up the cheese and/or herbs and change the spices and seasoning to create your own favorite version. I find that yellow or red or other varieties of waxy potatoes work the best here and hold up best to the oven heat. Drier, fluffier potato varieties like russets tend to break down too much and get mushy during the cooking process.
Peel and thinly slice:
- 2 pounds Yukon Gold (yellow) potatoes
Bring to a slow simmer along with:
- 2 cups heavy cream (whipping cream)
- 1 cup milk
- 1 finely diced shallot
- 1 tbsp fresh thyme leaves
- 1/2 tsp freshly grated nutmeg
- 3/4 tsp salt
- 1/2 tsp ground black pepper
Simmer for 10 minutes. Drain the potatoes, reserving the cream mixture. Layer the potatoes in a shallow baking pan in two layers, adding between the layers:
- 2 cups grated Gruyere cheese (1 cup for each of the two layers)
Pour the reserved cream mixture over the potatoes and bake bake at 350 degrees F for about 1 hour until the top is golden brown and the potatoes are fork tender.
