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.
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