Potatoes Dauphinoise
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Side Dish
Cuisine/ Κουζίνα: French
- 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
- Preheat oven in 175°C / 350°F.
- Dissolve the mustard in the milk.
- Slice with a mandolin the potatoes and onion in very thin slices.
- In a deep pan or iron skillet add the 1 tbsp butter and ¼ cup of milk.
- 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.
- Add the second tbsp. of butter.
- Sprinkle half of the grated cheese.
- Salt and pepper and sprinkle ½ tsp nutmeg.
- Pour half of the milk/cream quantity.
- Arrange the rest of the potatoes on a layer on top of the others and the onion.
- Salt and pepper and sprinkle the rest of the nutmeg.
- Spread the rest of the grated cheese and arrange the mozzarella slices on top.
- Add the bay leaves and pour the rest of the milk/cream.
- Bake for about 1 ½ hour or until the potatoes are completely soft and the top has gained a nice golden color.
- Remove from the oven, let rest for five minutes and serve.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/potatoes-dauphinoise/
3.3.3070