Potatoes Dauphinoise
Serves 2-4
Ingredients
- 3-4 large Yukon gold potatoes, peeled
- butter for coating pan & parchment paper
- ½ cup grated Gruyère cheese
- kosher salt
- ground black pepper
- 1½ cups heavy cream
- ¼ tsp ground nutmeg
Equipment
- small loaf pan or casserole dish
- parchment paper
- foil
- another loaf pan or casserole dish of similar size to use as a weight (optional)
How-to
- Preheat oven to 400°
- Grease a small casserole or loaf pan with butter
- Cut potatoes into approximately ⅛" thick
- Layer potatoes in buttered pan, seasoning each layer with salt and pepper and sprinkling with Gruyère cheese
- Whisk heavy cream with nutmeg, and pour over layered potatoes
- Cover w/ buttered parchment paper, pressing down atop the potatoes. Cover again with foil
- Bake for approximately 1 hour, then check to see if potatoes are tender Uncover and and bake 5 additional minutes to brown the top
- At this point, you can serve like this out of the pan, or press the potatoes overnight for a more firm, sliceable consistency
- To press, place a piece of parchment atop the potatoes. Find a similar-sized dish and fill with water, beans or anything heavy
- Refrigerate overnight. To serve, preheat oven to 350º. Invert potatoes onto a baking sheet and slice into 2-4 pieces. Bake uncovered, about 20 minutes until heated through and lightly brown