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Dauphinoise Potatoes

Delectable dauphinoise potatoes are a wonderful side dish.


Tender sliced potatoes interspersed with slices of zucchini in a delicious garlic and cheese cream sauce. Like scalloped potatoes or potatoes au gratin, this is a tasty way to serve potatoes.


Originating from the Dauphiné region of France, these potatoes have been gracing French dinner tables since the 18th-century. And no wonder why! This dish is easy to make and yields some incredibly flavourful potatoes.


While the zucchini slices and optional bacon are my own additions, I think they take this side dish over the top.

 

Ingredients

(Makes 8 servings)

  • 1/2 tablespoon butter

  • 2lb russet potatoes, peeled and sliced 1/4-inch thick rounds

  • 2 cups whole milk

  • 2 cups heavy cream

  • 4 cloves garlic, minced

  • 1, 1/2 teaspoons sea salt

  • 1 teaspoon ground black pepper

  • 1/8 teaspoon fresh ground nutmeg

  • 1 medium zucchini, sliced 1/4-inch think rounds

  • 2 cups gruyère, grated

  • 2 slices bacon, finely chopped

  • sprigs fresh rosemary to garnish (optional)

 

Directions

Preheat oven to 350ºF / 180ºC and prepare a casserole dish by lightly coating the inside with butter. Set aside.


In a large pot over medium-high heat, add the sliced potatoes, milk, cream, garlic, sea salt, ground black pepper, and nutmeg. Bring the pot to a light boil then immediately reduce the heat to medium. Watch it does not boil over. Simmer the potatoes for 10 minutes or until slightly tender. Remove from heat, and using tongs or slotted spoon, begin arranging the slices of potato in the casserole dish in rows. Sprinkle between the slices with cheese and randomly add slices of zucchini in between. (Alternately, the potatoes and zucchini can be layered flat and sprinkled with cheese throughout.)

Spoon enough of the cream mixture into the casserole dish so that it comes about half-way up the potatoes then sprinkle any remaining cheese on top. Scatter the finely chopped bacon on the very top with an extra dash of ground black pepper.


Bake for about 45 minutes or until the top of the potatoes are golden brown and most of the cream mixture is absorbed. Remove from the oven and let stand 10 minutes before serving. (Optional) Garnish with sprigs of fresh rosemary. Serve.

 
 

Nutritional Information Per Serving:

total calories = 379 | total fat = 22.77g | saturated fat = 13.34g | cholesterol = 66.94mg | sodium = 659.25mg | net carbohydrates = 25.47g | dietary fibre = 3.14g | sugars = 25.14g | protein = 13.16g

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