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Potatoes Dauphinoise

post #1 of 9
Thread Starter 
Since it's that time of year and everyone is looking for something new, I thought I'd share my favorite potato dish. It is super rich and not something you would want every day. But, as we all know, calories and cholesterol don't count on holidays.

I've never tried to smoke this because I like the way the cheese browns in the oven, and there is plenty of flavor anyway. I got this particular recipe from the chef at a gourmet food and wine shop where my wife worked many years ago.

I give you: Potatoes Dauphinoise (Dowf-inwah)

2 1/2 - 3# Idaho Potatoes peeled & sliced thin
1Qt Heavy Cream
1 TBS Chicken Base (base, not bouillon)
1 ½ TBS Garlic finely chopped
Salt pepper to taste
½ C Butter
Combine all ingredients. Bring to boil, cook on medium heat for 20 minutes. Place in casserole. Sauce should cover potatoes if not add more cream. Top with 1 cup grated Gruyere cheese and bake 30 min at 350.

Do not substitute for the Gruyere cheese. If you don't like a ripe cheese this is not for you. If you enjoy a slightly stinky cheese you will be in hog heaven.
post #2 of 9
Thank you for the recipe, it sounds great!!
post #3 of 9
Thanks for the recipe, I was just this morning looking on the 'net for something different, and this sounds good to me. I'll have to give it a try.
post #4 of 9
I think it sounds fantastic!..... May I ask where it came from ?
post #5 of 9
Man this one does sound fantastic. We love mashed potatoes here and this could just be a new side and it sound very easy to make. Thanks for the recipe and we also love gruyere cheese and just so happened that some fell into my wifes suit case when she was in Germany this past week. Their cheeses are amasing all of them.
post #6 of 9
Thread Starter 
Fishawn, this particular recipe came from the chef at Marty's, a (now closed after nearly 50 years) gourmet food and wine shop in Dallas. They had a nice little dining area that served deli/lunch/takeout. My wife worked there doing inventory control. This was about 15 years ago. The lady chef Karen made some awesome dishes and she rarely shared her recipes with anyone. Luckily she gave us this one. I still have the one she wrote on a Post-It note, but I also have it on a couple of hard drives. I swore not to share it at the time, but I'm pretty sure the recipe statute of limitations has run out. She also gave me her recipe for pasta with pesto which is awesome, but I'm keeping that one private for now.
post #7 of 9
Athabaskar, If you don't want to put your Potatoes Dauphinoise into the smoker and you still want some smokey goodness, use a Gruyere cheese that has been smoked. I used as smoked Gruyere when I had to make this dish for Culinary class years ago.
post #8 of 9
almost like scalloped potatoes on roids! Definitely will try this one!
post #9 of 9
Now that sounds like a fiesta for my taste buds. Thanks for sharing the recipe.
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