Potato Dauphinois
Directions
- 1Start by steeping your heavy whipping cream in a heavy bottom pan. Add fresh herbs (sage, rosemary, thyme), a bit of garlic, and salted butter.
- 2Salt the cream heavily.
- 3Bring the mixture to a boil, then remove from heat and let it sit for 20 minutes.
- 4Strain the cream into a big bowl.
- 5Peel and mandoline waxy Yukon Gold potatoes directly into that cream.
- 6Butter up a cast iron pan.
- 7Lay all the potatoes down; they don’t have to be perfect.
- 8Make the top layer look pretty and pour the cream mixture in, just barely covering most of the potatoes.
- 9Dot with butter pieces for browning.
- 10Bake in a 400°F oven for an hour (or just over if at high altitude).
- 11Let it sit for about 15 minutes before serving.
- 12Sprinkle the top with Maldon salt (optional).
Ingredients
- 1 carton heavy whipping cream
- 1 handful fresh herbs sage
- 1 handful fresh herbs rosemary
- 1 handful fresh herbs thyme
- 1 clove garlic
- 1 tablespoon salted butter
- 2 tablespoons salt
- 8 Yukon Gold potatoes
Equipment
heavy bottom panmandolinestrainerovencast iron pan