Potatoes Dauphinoise
A French term for Super thin Potato Slices Baked with Cheese


Potatoes Dauphinoise,  a French term for au gratin. Super thin potato slices with beaten eggs, scalded milk, nutmeg, Gruyere cheese, salt and pepper baked until brown in a shallow baking dish. 

Potatoes Dauphinoise
recipe by Sharon Gard, photograph by
Peggy Bucholz,www.finedinings.com

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Recipe Type:
Yukon Gold potatoes, eggs, milk, cheese, au gratin, side dish

Prep Time: 20 min
Cook Time: 1 hour  
Total Time:1 hour 20 min
Servings: 8


1 pound Yukon Gold potatoes
1 teaspoon salt
freshly ground black pepper
freshly ground nutmeg
2 eggs, beaten
1-1/2 cups milk, scalded
1 cup Gruyere cheese, grated, divided
Basil sprigs for garnish, if desired


Preheat oven to 350 degrees F. Generously butter a shallow 1 quart baking dish.

Peel potatoes, slice paper thin with a peeler or a mandolin; place them in a bowl with salt, pepper, nutmeg, beaten eggs, scalded milk and half the grated Gruyere cheese. Carefully mix together coating the sliced potatoes well.

Layer potato mixture in the prepared baking dish. Sprinkle top with the remaining cheese. Bake for 1 hour, or until done and the top is beautifully brown, (test potatoes for doneness with the tip of a sharp knife).

Remove from oven and cut into wedges.
Garnish with basil sprigs and serve.

wine Wine recommendation: Pinot Gris; Chardonnay

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