Pommes Dauphinoise
3 lbs gold potatoes, peeled
2 cups heavy cream
3 large eggs, beaten
2 cloves garlic, minced
1 tsp salt
1 tsp ground white pepper
1/2 tsp ground nutmeg
3 oz gruyere cheese, grated
3 oz Parmesan cheese, grated
Preheat oven to 350°F. Spray a 9 x 13 pan with non-stick spray.
Slice potatoes paper thin. (A food processor with a 2 mm slicing disc is perfect for this job, or a mandolin.)
Reserving the largest, full slices of potato for the top layer, layer potatoes evenly in the pan. In a bowl, combine cream, eggs, salt, pepper, nutmeg and garlic. Pour the custard mixture over the potatoes. Cover pan with foil and bake at 350°F for 1 hour and 45 minutes.
Remove foil from pan and top potatoes with Gruyere and Parmesan cheeses. Bake an additional 10 – 15 minutes, or until lightly browned.
2 cups heavy cream
3 large eggs, beaten
2 cloves garlic, minced
1 tsp salt
1 tsp ground white pepper
1/2 tsp ground nutmeg
3 oz gruyere cheese, grated
3 oz Parmesan cheese, grated
Preheat oven to 350°F. Spray a 9 x 13 pan with non-stick spray.
Slice potatoes paper thin. (A food processor with a 2 mm slicing disc is perfect for this job, or a mandolin.)
Reserving the largest, full slices of potato for the top layer, layer potatoes evenly in the pan. In a bowl, combine cream, eggs, salt, pepper, nutmeg and garlic. Pour the custard mixture over the potatoes. Cover pan with foil and bake at 350°F for 1 hour and 45 minutes.
Remove foil from pan and top potatoes with Gruyere and Parmesan cheeses. Bake an additional 10 – 15 minutes, or until lightly browned.
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