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Dauphinoise Potato




Yield: approx. 5-6 servings


4-5 medium potatoes (Yukon gold)

1 Ib white cheddar cheese (shredded)

1 quart half & half

5 egg yolks

2 Tbsp chopped fresh thyme

Method: Slice potatoes extremely thin using a mandolin or slice paper thin with a chef knife Layer potatoes with shredded cheese in between in a small bread loaf pan or small bakeable vessel. Heat the half & half until scolded. Add thyme & pinch of salt & pepper to taste. Mix the egg yolks in a mixing bowl and slowly pour the heated cream into the egg mixture until a custard. Pour over potatoes and bake 350 for approx. 25 minutes or until fully cooked. Cool, remove from the pan and cut to desired shape. Heat pieces on a sheet pan or 9×11 casserole dish

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