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Creamy, cheesy, and crowd pleasing dauphinoise potatoes are practically impossible to dislike. This classic French dish is simple yet indulgent, and pairs perfectly with showstopping mains like roasted beef tenderloin , glazed ham , or prime rib .
A favorite French bistro dish, dauphinoise potatoes are thinly sliced potatoes cooked in cream, then topped with cheese and baked.
Also known as Dauphinoise Potatoes, this French classic is adapted from a Julia Child’s recipe. With layers upon layers of finely sliced potatoes baked in, cream, butter and cheese with a hint of fresh thyme, it’s luxurious and thoroughly indulgent.
In this pommes dauphinoise recipe, I use garlic-infused whole milk rather than cream, and delicate Gruyere cheese for the perfect result: flavorful and light.
Cook the roux for a few minutes over medium heat to cook off the raw flour taste. Add the cream to the pot and whisk the roux into the cream until the sauce is smooth. Add the cream cheese chunks and whisk until smooth. Season this with garlic, nutmeg, Kosher salt and pepper.
A classic French dish hailing from the Dauphin region of France, Dauphinoise potatoes are a culmination of all the good things: cheese (Gruyère, to be specific), cream, and potatoes.
Gratin Dauphinois might sound fancy, but it’s just a side dish made of thinly sliced potatoes, cream and cheese. Possibly my favorite potato recipe of all time, this decadent French classic – bubbling and cheesy, with a gorgeous caramelized top – is absolutely irresistible!