TO MAKE SUPER RICH DAUPHINOISE POTATOES
|Dauphinoise Potatoes are considered the riches and most decadent of potato dishes. They are one of the best potato dishes to accompany an old bordeaux red wine. There are many variations but all require the signature 1:1 ratio of milk to cream although the original recipe and many still use creme fraiche instead of cream. While the original recipe also did not use cream most recipes now will use Gruyere in the dish although we prefer a variation that uses Manchego or a sprinkling of Parmesan and bread crumbs.
Ingredients for 4
4 medium Yukon gold potatoes
100 ml milk
100 ml heavy cream
1/4 tsp freshly powdered nutmeg
1 garlic clove thinly sliced
1 tsp butter
30 grams sliced Gruyere or manchego cheese
salt and pepper to taste.
Heat oven to 350 degrees F.
Add milk, cream nutmeg and garlic to pan and bring to simmer. Peel the potatoes then slice thinly using a mandolin. Each potato was peeled and then sent through the Japanese turing slicer. We find this produces a much better final dish than slicing each potato with a classical mandolin.