Scalloped potatoes or potatoes dauphinoise: This is a simply elegant dish. We had these potatoes recently when family visited, and I realized that I’d never written down the recipe. So, here it is for posterity.
Rich, decadent, simple: a great dish to master for college students. Bonus is that if you have leftovers, you can add them to a frittata or just gnosh on them the next day–if you end up with leftovers, that is. 🙂 BTW, I prefer an equal mixture of half and half and cream for mine.
- 3 lbs Yukon Gold or Russet potatoes, scrubbed and sliced to ¼ inch. (Peel if unappealing. . . pun intended). Do NOT rinse the sliced potatoes. (Depending on the size of the potatoes, this could be about 3-4 medium sized potatoes or 2 gigantics.)
- 4 T butter
- 2-3 C milk or cream or half and half. Do NOT use 2% or low fat.
- Salt and pepper to taste
- Grated nutmeg (a sprinkling)
- Crushed fresh or dried thyme (a sprinkling)
- ½ to ¾ C cheese of your choice (suggestions: gruyere, Romano, parmesan, gouda, white cheddar)
- Preheat oven to 350
- Butter a 1 quart dish with 2 T of the butter (reserve rest)
- Layer sliced potatoes into the dish in an artistic manner of your choosing. You can do 2 layers if you want, but feel free to toss extras if you end up with your masterpiece.
- Pour milk/cream over mixture to come just to the top, but not to cover the potatoes.
- Dot with remaining butter
- Salt and pepper lightly
- Grate nutmeg and sprinkle with thyme
- Put into oven for 30 minutes, checking to see how the browning is going
- When it is just starting to color (30-40 minutes into the cooking), sprinkle with the cheese
- Continue to cook until it looks tasty. Maybe 10 more minutes. Poke with fork to ensure it is cooked through. If you have to cook longer, that is just fine.
- Remove and let cool for 5 minutes before serving