I know what your thinking- Potatoes smothered in heavy cream and cheese is not exactly a vegetarian dish. Well, you’re right, but it is National Potato Day and I could not resist posting this dreamy, creamy dish I made during quarentine. I saw Chef Josh Emett make this one day from his Insta- Worthy kitchen in New Zealand. If you have followed me for any amount of time you know how much I love Chef Josh and his cookbook , “Recipes.”
Thi recipe is so simple and foolproof. I used Yukon Gold potatoes with the skin on. No peeling!
Give this hearty, but technically vegetarian dish a try and Happy National Potato Day. Now go eat some French Fries… Enjoy!
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Dauphinoise Potatoes
1 TBSP unsalted butter
4 oz. Parmesean cheese
4 oz. Gruyére Cheese
3 cloves garlic, peeled & smashed
2 cups heavy cream
1 tsp Kosher Salt
1 tsp ground pepper
3-4 sprigs of fresh thyme
2 1/2 lbs of Yukon Gold Potatoes
Method – Total time 1 hour 15 minutes. Serves 6-8
- Pre heat oven to 350 degrees.
Butter a 9 x 13 inch baking dish. Rub garlic over the butter as well to season the dish. Grate cheeses and combine- set aside. - In a large pot, add sliced potatoes. Add in smashed garlic, heavy cream, milk, salt, pepper and thyme sprigs. Bring to a simmer over medium high heat. Liquid should just cover potatoes. Stir gently with a scraper to keep sauce from sticking to the bottom. Once potatoes are al dente remove from heat- about 5-7 minutes. Remove thyme stems.
- Spoon one third of the potatoes into the prepared pan. Top with one third of the cheese mixture. Repeat layering with potatoes, sauce and cheese. Top with additional cheese.
- Bake at 350 degrees for 35-45 minutes or until potatoes are golden brown and crusty.
Let rest 15 minutes prior to serving.
Wow, that does look mighty delicious! And with Yukon Golds too.
The Yukon Golds give off just the right amount of starch. Enjoy!