Potato Dauphinois
Directions
- 1Steep heavy whipping cream with fresh herbs (sage, rosemary, thyme), garlic cloves, and salted butter.
- 2Salt heavily and bring to a boil; remove from heat and let sit for 20 minutes.
- 3Strain the cream into a large bowl.
- 4Peel and mandoline-slice Yukon gold potatoes to 1/8 inch thickness; add them to the bowl with the cream.
- 5Butter a cast iron skillet and arrange the potato slices, overlapping slightly to create a decorative swirl pattern on the top layer.
- 6Pour cream mixture over potatoes ensuring they are mostly covered.
- 7Dot with butter and bake in a 400°F oven for an hour (or slightly longer at high altitude).
- 8Let sit for 15 minutes before serving and sprinkle with molten cheese.
Ingredients
- 4 cups heavy whipping cream
- 1 handful fresh herbs (sage, rosemary, thyme)
- 2 garlic cloves
- 1 cup salted butter
- 1 handful salt
- 2 pounds Yukon gold potatoes
- 1 pinch molten
Equipment
saucepanwhiskmandolinecast iron skilletovenstrainerlarge bowlfork
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