Potatoes Dauphinois
Rated 5.0 stars by 1 users
Servings
6-8
Prep Time
20 minutes
Cook Time
50 minutes
Ingredients
- 3 lbs potatoes, sliced crosswise in ⅛ inch slices
- 3 garlic cloves, peeled and smashed with the back of a knife
- 1 Tablespoon organic black peppercorns
- ¼ teaspoon dried organic thyme
- 2 dried organic bay leaves
- 2 Tablespoons fine sea salt
- 4 cups heavy cream
- 1½ cups Parmesan cheese
- 3 Tablespoons butter, at room temperature
-
Panko bread crumbs (skip if gluten free)
Directions
Preheat oven to 400° F.
Generously butter a 2-1/2 to 3 quart gratin dish or other shallow baking dish.
Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in a square of cheese cloth and securing with string.
In a heavy 6 quart saucepan, combine potatoes, bouquet garni, salt, garlic, cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can be pierced with a fork (about 10 minutes). Using slotted spoon, remove bouquet garni and garlic and discard.
Spread potato mixture in buttered dish and sprinkle with cheese and bread crumbs. Bake until top is brown and potatoes are tender (about 30 to 40 minutes). Let stand 15 minutes before serving.
