Potatoes Dauphinoise

potatoes

What is more comforting than ooey, gooey, cheesy potatoes? While I’ve been known to enjoy a bowl of them by themselves, they are also the perfect accompaniment to grilled meats, roasts or even a big green salad. They seem to turn any dish into a meal. And while there are many versions of this potato dish out there, I love this one which I’ve adapted from Cooking Light.

And what isn’t to love? This dish never fails to satisfy and it can easily be reduced in half or doubled in size depending upon the crowd you are serving. It is wonderful piping hot out of the oven and I think it tastes even better reheated the next day. And sometimes when I’m looking to save time, I use a bag of pre-cut and partially cooked potato slices. Doing this will reduce your preparation time meaning you can be enjoying this mouthwatering dish that much sooner.

POTATOS DAUPHINOISE

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
1/4 cup all-purpose flour
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
1/4 cup dry sherry
2 ounces sharp cheddar cheese, shredded
  • Preheat oven to 400°.
  • Coat an 11 x 7-inch glass 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.
  • Heat a medium saucepan over medium heat. Add the oil, swirling to coat.
  • Add the onion and garlic; cook 5 minutes, stirring occasionally.
  • Combine the flour, milk, half-and-half, salt, nutmeg, and pepper in a medium bowl, stirring well with a whisk.
  • Add the milk mixture to pan; cook 3 minutes or until smooth and mixture thickens slightly, stirring constantly with a whisk.
  • Add the sherry to the mixture and stir well to combine.
  • Remove from heat; let stand 10 minutes. Strain through a fine sieve into a bowl; discard solids.
  • 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.

Serves 10

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