Potatoes Dauphinoise- Bomb Cheesey Baked Potatoes!
great recipe! super cheesey and fufilling!
i learned this one in school but i alterred and added a few things. served with lemon herb hailbut :)
Jamie's Quick Potato Dauphinoise by Jamie Oliver
Ingredients
- 1 1/2 lb russest/mealy (all purpose) potatoes
- 3 tbsp butter
- 1 salt
- 1 pepper (ground white/black)
- 1 pinch ground nutmeg (optional)
- 1 can cream of mushroom
- 1 cup milk
- 2 egg yolks
- 3 oz sliced mushrooms
- 1/2 small onion- chopped small (1/4" dice) 2-3 cloves of garlic (minced)
- 4 oz (or more) grated cheese- gruyere/mozerella/colby jack
Steps / How to Make
preheat oven to 350°F
peel potatoes , cut into thin slices (1/8" thick)
combine and whisk milk and cream of mushroom in sauce pan over medium low heat
melt 2 tablespoons of the butter in a seperate pan. then add onions , cook 2 minutes
add sliced mushrooms to the pan with the onions. toss well so that the mushrooms are coated in butter all around. cook until tender and onions are translucent.
meanwhile, in a mixing bowl whisk egg yolk together
gradually whisk the cream of mushroom mix into the egg yolk. whisk slow and thuroughly
now, with the remaining tablespoon of butter, grease a 2" deep baking dish.
add a layer of potatoe slices to the dish
pour a portion of the cream of mushroom accross potatoes
lightly sprinkly salt, pepper, nutmeg on potatoes
disperse a portion of onions/mushrooms on top
sprinkle cheese on top. repeat layers(3-4)
bake 50-60 minutes. let cool 5-10 minutes and serve
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