Potato Dauphinois

By Texaschef11

Ingredients

• 1 ½ cups whipping cream
• 1 cup milk
• ½ teaspoon each: dried thyme, salt and pepper
• 5 russet potatoes, peeled
• 1 sweet potato, peeled (can substitute russet potato)
• 3 cloves garlic minced

Preparation

Step 1

Heat oven to 400 degrees.

Combine cream, milk, thyme, salt and pepper in a large pot. Cut russet potatoes and sweet potato into 1/8 inch slices, dropping them into the cream mixture as they are sliced. Cook over medium heat, stirring occasionally, until potatoes are evenly coated and cream mixture thickens, about 10 minutes.

Sprinkle garlic over the bottom of an 8 inch square buttered baking pan. Transfer potatoes into pan in layers, placing sweet potatoes in center layers. Pour remaining cream mixture over. Bake until potatoes are golden brown and tender, about 30 minutes. Cool about 1 hour. Cover, refrigerate until firm, at least 8 hours.

Heat oven to 400 degrees. Cut potatoes into rounds with 3 inch ring molds (or cut into triangles). Bake on a parchment lined (or Silpat) baking sheet until they begin to bubble, about 10 minutes.