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Dauphine Potatoes

Source of Recipe

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Recipe Introduction

This recipe is from Faraday's Restaurant in St. Louis. The Faraday is located in the St. Louis Renaissance Hotel across from the airport.

List of Ingredients

2 pounds peeled potatoes ( about 4 medium potatoes ), sliced thin
3/4 cup grated Parmesan cheese
3/4 cup shredded cheddar cheese
1/8 tsp. ground nutmeg
1 1/2 teaspoon. kosher salt
1 1/2 teaspoon. garlic powder
4 eggs, beaten
2 cups heavy cream
Nonstick cooking spray



Recipe


Preheat oven to 350º. In a large bowl, combine potatoes, Parmesan, cheddar cheese, nutmeg, salt and garlic powder. Mix together so that potatoes are well-coated with cheese. In a separate bowl, combine beaten eggs and cream; whip slightly. Coat a 7x11" baking pan with cooking spray. Place potatoes in pan; level off top. Pour cream mixture over potatoes. Cover; bake 1 hour 30 minutes to 1 hour 45 minutes, or until potatoes are tender. Yield 8 servings