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No Mash – Potatoes Dauphinoise

Potatoes Dauphinoise  – In theory, dessert would be made by now and the Prime Rib would be roasting in the oven. Now it’s time to do the side dishes. You can also do this ahead of time, wrap it up and keep in the refrigerator until ready to bake. This is a classic dish and I have never met anyone that didn’t love it.    Enjoy!

Ingredients Potatoes Dauphinoise
3 lb Idaho or Yukon Gold potatoes
6 oz Gruyere or other good quality swiss cheese
salt and pepper
12 oz of heavy cream
Preheat oven to 300 degrees F
Grease a glass or ceramic gratin dish with butter or spray with cooking spray. 9 x 13 should work fine.
Using a mandolin or sharp knife (be careful) peel and thinly slice the potatoes.
Begin layering the potatoes in the bottom of the dish, sprinkle with salt and pepper and add some of the cheese.
Layer it to the top of the dish.
Bring the cream to a light boil and pour over the potatoes. Add some extra cheese on top, if desired.
Bake for 60 – 90 minutes, uncovered until potatoes are soft (pierce with a paring knife to check) and the top is beautifully brown and bubbly.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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