Potatoes Dauphinoise – a delicious recipe with heavy cream, garlic, bay leaf, boiling potatoes, swiss cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Assembling. Pour 1.5 cups of each of the cream and half & half into a 3-quart saucepan. Stir in the garlic, salt & pepper, and the bay leaf. Drop the potatoes into the cream; when they are all in, add more cream if necessary to cover by one inch.
2
2. Preliminary cooking - 1 - 1 1/2 hours. Bring to below the simmer and maintain at just below the simmer for an hour or more until tender. Check frequently to be sure they are not bubbling (will curdle the cream) or sticking.
3
3. Into the baking dish. When tender, correct the seasoning and turn into a lightly butter baking dish. Spread on the grated cheese.
4
4. Final baking - 20 min. at 425. Set in the upper middle level of the preheated oven (425 deg.) and bak until bubbling hot and lightly browned. Do not overcook or the potatoes will be dry.
846
kcal
Calories
62
g
Fat
57
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups heavy cream, 2 cups half and half, 1 clove garlic pureed, 1 each bay leaf, and more.
Yes, Potatoes Dauphinoise falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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