lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, December 27, 2010

Potatoes Dauphinois

IMG_6163I have posted this recipe once before, but it was buried in an Easter post and it truly merits its own posting. My friend Shannon, she makes such amazing cakes, gave me this recipe years ago. She had sent it to me as a scanned newspaper clipping originally. This is such a fantastic recipe for a dinner party because you can make it the night before, it looks impressive and it tastes amazing. You don't have to make it in advance if you would prefer to serve it straight from the dish, it's just as tasty.
Potatoes Dauphinois

1 ½ cups whipping cream
1 cup milk
½ teaspoon each: dried thyme, salt and pepper
5 russet potatoes, peeled
1 sweet potato, peeled (can substitute russet potato)
3 cloves garlic minced

Heat oven to 400 degrees.

Combine cream, milk, thyme, salt and pepper in a large pot. Cut russet potatoes and sweet potato into 1/8 inch slices, dropping them into the cream mixture as they are sliced. Cook over medium heat, stirring occasionally, until potatoes are evenly coated and cream mixture thickens, about 10 minutes.

Sprinkle garlic over the bottom of an 8 inch square buttered baking pan. Transfer potatoes into pan in layers, placing sweet potatoes in center layers. Pour remaining cream mixture over. Bake until potatoes are golden brown and tender, about 30 minutes. Cool about 1 hour. Cover, refrigerate until firm, at least 8 hours.

Heat oven to 400 degrees. Cut potatoes into rounds with 3 inch ring molds (or cut into triangles). Bake on a parchment lined (or Silpat) baking sheet until they begin to bubble, about 10 minutes.
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Anonymous said...

Oh my gosh, these look so yummy and so fancy! Yum!

Kristen said...

Your are right, those would be stunning at a dinner party. They sound pretty easy, too. I love dishes that look elegant, but are simple to put together!

Christo Gonzales said...

these are beautiful.....

PattiS said...

These look amazing! I'm adding it to my catering menu..thanks!

Unknown said...

We used to do these for a lot of our catered functions. They almost always get compliments... you're right they are amazing

Green Girl @ A little bit of everything said...

love your two colors potato dauphinoise. the look so elegant. thanks for the idea and recipe.

Hope your holidays are full of joy.

Anonymous said...

These look amazing! A must try for a dinner party!!

Liz That Skinny Chick Can Bake said...

Wow, what a gorgeous side the bonus of being a do-ahead option. Love that!

Torviewtoronto said...

delicious presentation

Quay Po Cooks said...

These look lovely and will brighten up the dinner table. I am sure it tastes as good as it looks.

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