One week until Christmas! If you’re like me, then you’ve been pondering what to make for Christmas for a while now. Because really, I just like to cook and think about what I’m going to cook etc etc. But if you’re still contemplating recipes, I’m throwing this one out there for consideration. It has potatoes, cream and cheese – pretty much the basis for any comfort food and yet, the dish feels pretty fancy. Maybe it’s the gorgeous stacked layers oozing with decadent cream that elevates this from a normal supper into the ranks of special occasion, or maybe it’s simply my imagination, but the thing that matters is that this is damn delicious. And easy.

Did I mention this is easy? The hardest part is slicing the potato into all those super thing slices, but if you have the right equipment (a mandolin) then it’s a breeze. If you don’t have a mandolin, well, then it gets a little more involved because you are trying to do it by hand, or possibly you might have a cuisinart blade that could thinly slice for you? I’ll have to look in to that one. But even if you are slicing by hand and your slices end up a on the thicker side, just increase the cooking time. It will still be soaked in cheese and cream, so I think you’ll be okay. Anyway, I really love how indulgent this recipe feels and it’s a great holiday dish. Go on. Give it a try. I know you want to.

Ingredients

 

Potato Dophinoise (1 of 20)

Approximately 2 lbs Russet Potatoes (err on the side of more)
2.5 C Cream
1/2 C Parmesan Cheese, shredded
1 clove Garlic
Salt & Pepper
Butter, for greasing the baking dish

 

Instructions

 

Potato Dophinoise (3 of 20)

 

Preheat the oven to 325º F and heat the cream to almost a boil. Partially fill a large bowl with ice water.

While the cream is heating, peel your potatoes and then slice them into paper-thin rounds, preferably using a mandolin. A note about mandolins – it is super easy to slice your finger when using one of these guys. I hold whatever I’m slicing if it is a good size chunk, but I switch to the guide that came with it when the piece of whatever starts to get small and my fingers are starting to get crowded by that blade. In short – mandolins are super useful, but be careful!

Potato Dophinoise (2 of 20)

 

As you get handfuls of beautiful, thin potato rounds, deposit them in the ice water. Eventually all the potatoes should be sliced and living in the ice water. The potatoes can be held in the cold water for a while, if you want to do this earlier and assemble at the last moment.

 

 

Potato Dophinoise (4 of 20)

 

 

 

Prepare your baking dish by slicing your clove of garlic in half and rubbing the two halves all over the bottom and sides of the baking dish. Then rub the dish with butter.

 

 

Potato Dophinoise (5 of 20)

 

 

 

Drain the water from the potato slices and dry them off. Layer the potato in the baking dish, sprinkling with salt, pepper and cheese every so often as you go.

 

 

Potato Dophinoise (1 of 1)

 

 

Once you’ve finished with the layering, slowly pour the cream over the potatoes, giving the cream time to creep into all the nooks and crannies between the layers. Gently press down on the potatoes and then put the whole shebang in the oven for about 1.5 hours. Note – my slices were very thin. If your slices are on the thicker side, then you may have to let the potatoes cook longer to make sure that they are tender all the way through.

 

 

Potato Dophinoise (9 of 20)

 

When the potatoes are tender when tested with a knife (and they will be all nice and browned), take them out of the oven and let them sit for a few minutes. This will give the dish a chance to set up and the cream will continue to soak into the potatoes. Be warned – it is very difficult to wait for this one. I understand if you sneak a taste.

 

 

Potatoes Dauphinoise
 
Recipe By:
Ingredients
  • Approximately 2 lbs Russet Potatoes (err on the side of more)
  • 2.5 C Cream
  • ½ C Parmesan Cheese, shredded
  • 1 clove Garlic
  • Salt & Pepper
  • Butter, for greasing the baking dish
Instructions
  1. Preheat the oven to 325º F and heat the cream to almost a boil.
  2. Partially fill a large bowl with ice water.
  3. While the cream is heating, peel your potatoes and then slice them into paper-thin rounds, preferably using a mandolin.
  4. As you get handfuls of beautiful, thin potato rounds, deposit them in the ice water. Eventually all the potatoes should be sliced and living in the ice water.
  5. Prepare your baking dish by slicing your clove of garlic in half and rubbing the two halves all over the bottom and sides of the baking dish. Then rub the dish with butter.
  6. Drain the water from the potato slices and dry them off. Layer the potato in the baking dish, sprinkling with salt, pepper and cheese every so often as you go.
  7. Once you've finished with the layering, slowly pour the cream over the potatoes, giving the cream time to creep into all the nooks and crannies between the layers. Gently press down on the potatoes and then put the whole shebang in the oven for about 1.5 hours.
  8. When the potatoes are tender when tested with a knife (and they will be all nice and browned), take them out of the oven and let them sit for a few minutes. This will give the dish a chance to set up and the cream will continue to soak into the potatoes
Notes
Regarding Mandolins - Mandolins are super useful, but it is very easy to slice your finger when using one of these guys, so be careful!

Regarding cook time - If your slices are on the thicker side, you may need to increase the cooking time to make sure the potatoes are tender all the way through.