Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.
Potatoes Dauphinoise
Jean from Smith & Truslow
6-8
20 minutes
50 minutes
French
Side Dish
A classic French potato gratin, rich and utterly indulgent. Thin-sliced potatoes are simmered in cream infused with garlic and a bouquet garni of our organic thyme, black peppercorns and bay leaves, then baked under a blanket of Parmesan until golden and bubbling. A perfect side for roast chicken, steak or the holiday table. Gluten-free when made without the panko.
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
- 4 teaspoons fine sea salt
- 1/4 teaspoon Organic Ground Nutmeg
- 4 cups heavy cream
- 1½ cups Parmesan cheese
- 3 Tablespoons butter, at room temperature
- 1/2 cup panko bread crumbs (omit for 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 the thyme, peppercorns and bay leaves in a square of cheesecloth and tying it with string.
In a heavy 6-quart saucepan, combine the potatoes, bouquet garni, salt, garlic, nutmeg and cream. Bring to a boil over moderate heat, then reduce the heat to low and simmer, uncovered, until the potatoes can be pierced with a fork, about 10 minutes. Remove and discard the bouquet garni and garlic with a slotted spoon.
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.
