Pommes Dauphinoise (pronounced: pom-z, doe-fin-wa)
Despite its lavish name, this side dish is delicious, and quite easy to make.
Definition: In the culinary world, the word Dauphinoise refers to a French recipe for potatoes, which are sliced, layered in a dish, and then baked au gratin with Garlic, Butter, and Cream.
Au gratin (pronounced “oh-GRAH-tan”) refers to a dish that is baked with a topping of seasoned breadcrumbs and cheese. The name Dauphinoise comes from the Dauphiné region of France, where the recipe is said to originate.
1 clove fresh Garlic (fresh/peeled)
2 large Potatoes (Russet or Yukon Gold)
Salt & Pepper
2 cups Gruyere Cheese
1 pint Heavy Whipping Cream
Preheat oven to 425°f
Rub clove of Garlic on the bottom of an 8X8 inch Pyrex dish (set aside)
Peel and wash Potatoes. Cut to ¼-inch coin slices (rinse in cold water, pat dry)
Lightly sprinkle Potatoes with Kosher Salt and Cracked Black Pepper
Layer half the Potatoes into the baking dish.
Top with half of the Cheese. Add another layer of Potato slices
Top with the rest of the Cheese
Pour Heavy Whipping Cream over Cheese
Bake at 425 for 30 minutes, or until a knife slides easily through the Potatoes
Chef Julie Allen-Los Angeles, California
Graduate, Kitchen Academy-Hollywood, California
Pâtissière student-Le Cordon Bleu College of Culinary Arts-Pasadena, California