Potatoes Dauphinoise
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Side Dish
Cuisine/ Κουζίνα: French
Ingredients/ Συστατικά
  • 1 kilo / 2 lb. peeled potatoes (I weighed the potatoes peeled)
  • 1 onion, thinly sliced
  • 1 to 2 garlic cloves, minced
  • 1 ½ cup milk
  • ½ cup heavy cream (you can omit heavy cream and make the milk 2 cups)
  • 2 tbsp mustard
  • 1 tsp of nutmeg
  • Salt, pepper
  • 2 bay leaves
  • Parmigiano Reggiano grated or any other grated cheese about ¾ cup
  • 4 slices of mozzarella
  • Butter about 2 tbsp
Instructions/ Εκτέλεση
  1. Preheat oven in 175°C / 350°F.
  2. Dissolve the mustard in the milk.
  3. Slice with a mandolin the potatoes and onion in very thin slices.
  4. In a deep pan or iron skillet add the 1 tbsp butter and ¼ cup of milk.
  5. Place half of the potatoes in a layer, half of the onion on top of them and all the minced garlic in a layer too.
  6. Add the second tbsp. of butter.
  7. Sprinkle half of the grated cheese.
  8. Salt and pepper and sprinkle ½ tsp nutmeg.
  9. Pour half of the milk/cream quantity.
  10. Arrange the rest of the potatoes on a layer on top of the others and the onion.
  11. Salt and pepper and sprinkle the rest of the nutmeg.
  12. Spread the rest of the grated cheese and arrange the mozzarella slices on top.
  13. Add the bay leaves and pour the rest of the milk/cream.
  14. Bake for about 1 ½ hour or until the potatoes are completely soft and the top has gained a nice golden color.
  15. Remove from the oven, let rest for five minutes and serve.
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/potatoes-dauphinoise/