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Potatoes Dauphinoise

Source of Recipe

From "The Southern Living Party Cookbook"


Recipe Introduction

Deliciously rich, this potato casserole is cheesy goodness. It's a dish you may find yourself eating straight out of the pan at midnight while standing in the glow of the fridge. Of course, I have never done it, but I have heard stories about people who have.

List of Ingredients

â—¦ 6 medium-size russet potatoes (2½ pounds)
â—¦ 3 cups whole milk
â—¦ ½ cup (4 ounces) salted butter, plus more for baking dish
â—¦ 1 teaspoon kosher salt
â—¦ â…› teaspoon ground white pepper
â—¦ 2 cloves garlic, minced
â—¦ 4 ounces Swiss cheese, shredded (about 1 cup)


Recipe

Preheat the oven to 350° F. Scrub and peel the potatoes, and then cut them into â…›-inch-thick slices.

Combine the potatoes, milk, butter, salt, and white pepper in a large saucepan. Bring to a simmer over medium. Add the garlic; partially cover the pan and simmer until the potatoes are almost tender when tested with the point of a small sharp knife, about 20 minutes.

Pour the potatoes and the liquid into a buttered 13- x 9-inch (3-quart) baking dish. Sprinkle with the cheese. Bake in the preheated oven until the sauce has thickened and the cheese has melted and is golden brown, about 35 minutes.


Serves 8



Note:
This dish may be prepared up to the baking point the day before. Sometimes the casserole bubbles over onto the oven floor, creating quite a smoky mess. To avoid this, place a large shallow pan of water or sheet of foil on the lower rack of the oven during cooking.