My love for these potatoes may partially stem from the fact that I ate them on one of the best days of my life- my wedding!
The food at our wedding was so exceptional that I decided to recreate our wedding dinner for our one year anniversary. The club was kind enough to share the recipes with me, including this one. I mean, really, whats not to love? Potatoes cooked in a custard and layered with cheese? It had no chance of not being good. Its a versatile side dish that works for a special occasion OR a weeknight dinner, since it can feed a crowd and be made ahead of time.
Dinner Party Delights: Dauphinoise Potatoes
- 2 cups cream
- 3/4 cup half and half.
- 1 tsp roasted garlic
- pinch nutmeg
- 1 tsp onion powder
- 2 tsp fresh chives
- 1 tsp thyme
- 1 tsp oregano
- 6 eggs
- 1 T dijon mustard
- 2 cloved garlic minced or pressed
- 8 medium potatoes peeled
- Grated Parmesan Cheese about 2 1/2 cups (approximately)
- Preheat the oven to 350F.
- Place cream, half and half, roasted garlic, nutmeg, onion powder in a sauce pot. Bring up to about a simmer, then remove from heat and cool.
- Add chives, thyme, garlic, and eggs to cooled cream mixture.
- Very thinly slice the potatoes on a mandolin.
- Layer the potatoes in a 13 x 9 baking pan sprayed with cooking spray. Ladle egg mixture over the top of each layer, season with salt and pepper, and top with a handful of parmesan cheese. Continue layering in this fashion (until you run out of either custard or potatoes).
- Spray the top with cooking spray and cover with foil. Bake for an hour and a half, then uncover and cook until top is browned and the dish has set, about another 20 minutes.
Join my mailing list to receive my latest recipes to your inbox!
Looks awesome! I’m making dinner for 18 and trying to figure out if I need to double or triple. What’s your guess on how many it serves? Also, to make ahead, would you cook it through and reheat? Some similar recipes say not to let it sit uncooked too long. They say it makes for mushy potatoes. Thoughts?
I would cook and reheat, although I know that I have assembled these several hours ahead and THEN baked, and it’s been fine. I would double it and think it would be fine 🙂
Thanks for the quick response. I’ll let you know how it comes out. One more question. There is Dijon and oregano in the ingedients list, but not in the directions. Do I just add those to the cooled mixture? Or do those cook with the cream?
Good catch. They cook with the cream. 🙂