Potatoes Dauphinoise

Photo by Kira A.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

80

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

80

minutes

SERVINGS

8

servings

Adapted from myrecipes.com

Ingredients

  • Cooking spray

  • 2

    pounds baking potatoes, peeled and cut into 1/8-inch-thick rounds

  • 1

    tablespoon olive oil

  • 1

    medium yellow onion, sliced

  • 2

    garlic cloves, minced

  • 1.1

    ounces flour (about 1/4 cup)

  • 1 1/4

    cups whole milk

  • 3/4

    cup half-and-half

  • 1

    teaspoon kosher salt

  • 1/4

    teaspoon ground nutmeg

  • 1/4

    teaspoon black pepper

  • 2

    ounces Dubliner cheese, shredded (about 1/2 cup)

Directions

1. Preheat oven to 400°. 2. Coat an 11 x 7-inch glass or ceramic baking dish with cooking spray. Place potatoes in a large saucepan; fill pan with enough cold water to cover potatoes by 2 inches. Place pan over high heat. Bring to a boil; reduce heat, and simmer 10 minutes or just until tender. Drain well. Gently layer one-third of potatoes in overlapping rows in prepared dish. 3. Heat a medium saucepan over medium heat. Add oil; swirl to coat. Add onion and garlic; cook 5 minutes, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup. Combine flour, milk, half-and-half, salt, nutmeg, and pepper in a medium bowl, stirring well with a whisk. Add milk mixture to pan; cook 3 minutes or until smooth and mixture thickens slightly, stirring constantly with a whisk. Remove from heat; let stand 10 minutes. Strain through a fine sieve into a bowl; discard solids. 4. Pour one-third of milk mixture over potatoes in baking dish. Repeat layers twice with remaining potatoes and milk mixture. Sprinkle evenly with cheese. Place pan in upper third of oven; bake at 400° for 12 minutes or until bubbling around edges. Turn broiler to high, leaving pan in oven; broil 1 minute or until browned. Let stand 10 minutes before serving.

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