Mid-Island Potatoes Dauphinoise
David M. Carr, Council District 50:
Arrochar, Bath Beach, Bay Ridge, Bay Terrace, Bulls Head, Castleton Corners, Concord, Dongan Hills, Dongan Hills Colony, Dyker Beach Park, Dyker Heights, Egbertville, Emmerson Hill, Fort Hamilton, Fort Wadsworth, Grant City, Grasmere, High Rock, Lighthouse Hill, Midland Beach, New Dorp, Oakwood, Ocean Breeze, Old Town, Richmondtown, South Beach, Todt Hill, Travis, Westerleigh, Willowbrook
I adapted Martha Stewart’s potatoes dauphinoise recipe for Easter one year, and now I get requests from relatives each year to bring this to the holidays they host including Thanksgiving! I significantly upped the cheese content from the 4 oz of the base recipe. I also cut the nutmeg because it’s not my favorite, but feel free to add it back. It’s easily transportable in a baking dish with foil if you’re bringing it to a party to be reheated. Don’t let it sit for more than three days.
Ingredients
1 tablespoon unsalted butter, room temperature
2 1/2 pounds Yukon Gold potatoes
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 garlic clove, smashed
1 teaspoon coarse salt
1/4 teaspoon ground white pepper
32 ounces Gruyere cheese
Directions
Preheat oven to 400°F with rack in middle position. Spread butter across the bottom and sides of a 2-quart baking dish.
Peel potatoes and slice very thin to about 1/8 inch thick. (Having a mandolin is key for this part.)
Place slices in a large bowl of cold water and drain thoroughly.
Combine heavy cream, milk, and garlic:
Bring heavy cream, milk, and garlic to a simmer in a large pot.
Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.
Transfer half the potatoes to the prepared dish:
Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese either by grating it or thinly slicing it to make layers.
Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just enough to cover. Sprinkle or cover with remaining cheese, place on a rimmed baking sheet.
Bake for 40 to 45 minutes. It should be golden and bubbling by the end.
Add grated nutmeg if you want and serve.