Recipe: Potatoes dauphinoise
- 1 Tbsp (15 mL) butter
- 3 cups (750 mL) heavy (whipping) cream
- 2 garlic cloves, smashed with the side of a knife blade but not chopped
- 2–3 sprigs fresh thyme
- salt and pepper
- fresh ground nutmeg
- 3 lb (1.4 kg) Yukon gold or russet potatoes
- 1 cup (250 mL) grated Parmesan cheese
1 Preheat the oven to 350°F (175°C) and grease a 9 × 9-inch (23 × 23 cm) or similar-sized casserole dish with the butter.
2 Place the cream in a large pot with the garlic cloves, thyme sprigs and 1 tsp (5 mL) salt, warming over medium-high just until bubbles begin to form around the edge of the pot.
3 Reduce heat to low and simmer for 10 minutes. Remove from the heat and set aside, discarding the garlic and thyme.
4 Ladle a small amount of the seasoned cream in the bottom of the baking dish. Add a layer of potatoes, overlapping slightly and spread evenly over the pan; season with a pinch of nutmeg and sprinkling of salt and fresh ground pepper.
5 Spoon a layer of cream over top, and repeat with the remaining ingredients, alternating layers of potatoes, nutmeg, salt and pepper and seasoned cream. When finished, pour any excess cream over the top, shaking the casserole dish around to distribute the cream evenly. Cover with aluminum foil and bake for 1 1/2 hours.
6 Remove the foil, top the potatoes with the Parmesan cheese and bake for an additional 25–35 minutes, or until the top is golden and bubbly, and a small knife slides easily into the centre of the potatoes. Let stand for at least 10 minutes before serving.
1 Substitute 1 medium sweet potato and 1 small butternut squash for half the potatoes.
2 Top each layer of potatoes with 1/4 cup (60 mL) caramelized onions and 1/4 cup (60 mL) shredded cheddar cheese before covering with the cream.
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Excerpted from Gatherings: Bringing People Together with Food by Jan Scott & Julie Van Rosendaal. Copyright © 2014 Jan Scott & Julie Van Rosendaal. Excerpted by permission of Whitecap Books, Vancouver. All rights reserved.