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.