Gruyere and Thyme Potatoes Dauphinoise Review!

Gruyere and Thyme Potatoes Dauphinoise

While these potatoes are really good, I didn't find them any better than most scalloped potatoes. They are great for leftovers.  It does have one of 



my favorite cheeses in it. 

Ingredients:

Add milk

and cream

Shallots

Fresh thyme

nutmeg

salt 

and pepper 

and bring to a slow simmer

Add potatoes or you can start with them in the pan

then put everything else. Either way works. 

Bring to simmer

Drain but keep  sauce

Grate cheese

Put half potatoes and cheese in 

Add rest of potatoes

And cheese

Bake 350 for 1 hour.

Potatoes Dauphinoise is a posh name for scalloped potatoes but the cooking method may also be one that differs from your favorite scalloped potato recipe. This is a great basic recipe that our family loves but it is also very adaptable as well. Switch up the cheese and/or herbs and change the spices and seasoning to create your own favorite version. I find that yellow or red  or other varieties of waxy potatoes work the best here and hold up best to the oven heat. Drier, fluffier potato varieties like russets tend to break down too much and get mushy during the cooking process.


Recipes:

Peel and thinly slice:

• 2 pounds Yukon Gold (yellow) potatoes

Bring to a slow simmer along with:

• 2 cups heavy cream (whipping cream)
• 1 cup milk
• 1 finely diced shallot
• 1 tbsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• 3/4 tsp salt
• 1/2 tsp ground black pepper

Simmer for 10 minutes. Drain the potatoes, reserving the cream mixture. Layer the potatoes in a shallow baking pan in two layers, adding between the layers:

• 2 cups grated Gruyere cheese (1 cup for each of the two layers)

Pour the reserved cream mixture over the potatoes and bake bake at 350 degrees F for about 1 hour until the top is golden brown and the potatoes are fork tender.

Enjoy!

Lenetta