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Creamy Dijon Garlic Potatoes Dauphinoise

Source of Recipe

Rockrecipes.com via my friend, Stephanie


Recipe Introduction

NOTE: These tasted great when I made them for Easter 2023 but some of the slices were a little hard even after simmering for 10 minutes. Next time, I will simmer for 15 minutes. Just a gorgeous, tender and delicious potato dish that Stephanie made when we visited them in Florida in 2015. Stephanie had good luck with covering them in foil for the first 35-45 minutes of baking.

Recipe Link: www.rockrecipes.com/creamy-dijon-garlic-potatoes-dauphinoise/

List of Ingredients

2 lbs peeled and sliced yellow potatoes
2 tbsp butter
2 cloves finely minced garlic
2 cups whipping cream
1/2 cup milk
1/2 tsp salt
2 tbsp Dijon Mustard
1 tbsp chopped fresh thyme
pinch black pepper
2 1/2 cups grated Gouda cheese



Recipe

Heat oven to 350. Grease a 9x9-inch baking dish. Peel the potatoes and slice very thin (a mandolin works well for this).

Melt the butter in a Dutch oven and saute the garlic until soft, but not browned. Add the cream, milk and salt to the pan and bring to a gentle simmer over medium heat. Add the potatoes and simmer for 5-10 minutes. NOTE: SEE MY NOTE ABOVE. With a slotted spoon remove the potatoes from the cream mixture and place half of them in the baking dish. Sprinkle with a little black pepper, half of the thyme and half of the Gouda. Reserve the rest of the potatoes.

To the cream mixture, add the Dijon mustard and mix well. Pour half of this over the potato slices in the baking dish. Layer the rest of the potatoes, pepper, thyme, Gouda and the cream mixture over this. Make sure that the level of the liquid doesn’t go over a half an inch from the top of the dish.

Place the baking dish on a sheet pan and bake for about one hour – it should be browned and bubbly. Let rest for 10-15 minutes before serving.

Serves 6-8.