Based on a recipe provided by Chef Eugenia from Essence Bakery in Phoenix, AZ. Located Indian School and 38th Street
This recipe requires an overnight soak, so plan ahead. This recipe is good for breakfast, lunch or dinner.
- 1 medium russet potato – Peeled and sliced as thinly as possible – use a mandolin if available
- 1 large Yukon Gold potato – Sliced as thinly as possible (peeling is optional)
- 1/2 C cream and 1/2 C whole milk – or 1 C Half and Half
- 1/2 minced Vidalia onion – rinse and squeeze dry
- 4 oz Gruyere cheese – sliced thinly or grated
- 1 sprig of rosemary
- 2 pinches of thyme
- 2 pinches of ground nutmeg
- 1 garlic clove, minced
- salt and pepper to taste
Step by Step
- Slice potatoes and put into salted water for at least 3 hours
- Meanwhile, prepare the cream sauce – instructions below
- Grease a medium baking dish
- Preheat oven to 350º
- Remove potatoes from water and pat dry
- Layer 1-2 TBL of your sauce in the bottom of your greased baking dish
- Layer Yukon gold slices in the bottom of the pan, overlapping as you go
- Add some more sauce and some cheese, scant pepper
- Add a layer of russets on the inside of the casserole
- Repeat layering process until all potatoes are gone
– last layer should be without pepper - Top with cheese
- Pour enough of the cream mixture over the potatoes to cover.
- Press down to compact all layers
- Bake in the oven for 45-55 minutes or until slightly golden on top and tender through the middle
- Remove from the oven and allow to cool at least 10 minutes.
- Serve or refrigerate for up to 12 hours
- If refrigerated: Reheat the potato dauphinoise in the oven set to 325° for 15 minutes.
- Divide and serve immediately as either a main dish or a side dish
Sauce
- Combine the cream, milk, nutmeg, thyme, rosemary, garlic and a pinch of salt and pepper in a large saucepan
- Bring to the light boil.
- Once boiling, remove from the heat and set aside
