Chef Karista Bennett, from the blog "Karista's Kitchen," stopped by to share one of her family's favorite holiday dishes. (It was huge hit with the AM Northwest staff!)
This is a classic French dish prepared much like a gratin but without a white sauce. Potatoes Dauphinoise recipes vary and can be as simple as potatoes baked in cream with a hint of garlic, to my version that includes fresh herbs and Gruyere cheese. Make it a complete meal by adding diced ham and peas or keep it vegetarian by adding just the peas.
No matter how you enjoy this recipe, it will always indulge the palate.
- 2 lbs Yukon Gold or Red Potatoes, peeled and thinly sliced
- 2 tablespoons butter, softened
- 1 pint of heavy cream
- 2 cloves garlic finely chopped
- 1 tablespoon chopped fresh Thyme or Rosemary (or a combination of both)
- 1 cup grated cheese, such as Gruyère or Comte
- Salt and fresh ground black pepper
- ½ cup of breadcrumbs mixed with 1-2 tablespoons melted butter (optional)
Preheat your oven to 350 degrees. Use one tablespoon of the butter to grease an ovenproof baking dish deep enough to hold the potatoes in about four layers. I often use an 8x8 square or oval baking dish.
In a small bowl, mix together the garlic and herbs.
Heat the cream to just below boiling point. Make a layer of potatoes in the bottom of the buttered dish, pour a little of the warm cream over the potatoes and then season with salt and pepper. Then scatter a bit of the chopped garlic and herbs over the top and a sprinkle of grated cheese. Make three more layers in the same way, and then pour over the remaining cream and sprinkle with remaining cheese and buttered breadcrumbs if using. Dot the top with the remaining butter.
Cover the potatoes tightly with foil and bake for 1 hour.
Increase oven temperature to 400 degrees and remove the foil from the potatoes. Bake potatoes another 15 minutes or so until they are very tender and almost all the cream has been absorbed and the top of the gratin is bubbling and golden.
Let the potatoes sit for about 10 minutes before serving.