Pomme Dauphinoise
Posted in /Cooking/Side_Dishes on Sunday, July 09, 2017
Don't be afraid of scalloped potatoes, they're time consuming but not hard to make.
Ingredients
1 1/4 cup (125 ml) Whipping cream
1 1/4 cup (125 ml) Milk
1 whole head of roasted garlic
2 - 3 large white or yellow potatoes
1/2 cup Gruyere cheese (or Parmesan)
1/4 cup butter
1/4 cup flour
Fresh thyme
Heavy pinch of nutmeg, salt, pepper
Salt & pepper to taste
Directions
- Preheat oven to 350 F
- Cut the top off the head of garlic and drizzle with oil then wrap the whole head with tin foil and bake for 15-25 minutes. You will know its done when the cloves easily pull out.
- Peel and slice potatoes on a mandolin or on the straight slicer side of a box grater or in a food processor
- Lightly butter a 9 inch square baking pan
- Rub crushed garlic on the sides and bottom of the baking pan
- Layer the potatoes into the baking pan...sprinkle each layer sparingly with nutmeg, salt and pepper.
- Make a cream sauce by melting butter and mix in the flour to make a roux (a paste texture). Slowly mix in milk and cream allowing it to thicken as you mix.
- Pull the roasted garlic cloves out and smoosh and chop, then add to the cream sauce along with the thyme
- Slowly pour the mixture over the potatoes
- Sprinkle cheese over the top of the milk and potatoes
- Bake for 60-70 minutes or until potatoes are soft and cheese is golden.
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