Potatoes Dauphinoise

 I've had these many times over the years but have seen them more recently and frequently at restaurants around town.  I've been served them as a side with both a beef and a chicken dish.  They are, as most potato dishes seem to be, excellent and delicious.  Will there be leftovers?  Maybe, but probably not. This is a classic French bistro dish and one of my favorite recipes.  You will slice potatoes thin and then simmer them on the stove in some garlic infused cream. Very easy to make and will impress all of your friends! Enjoy!

The Recipe

1 tbsp. butter, 2 1/2 lbs Yukon Gold Potatoes, 2 1/2 cups heavy cream, 1 1/2 cups whole milk, 1 garlic clove, minced, 1 tsp. salt, pinch of pepper, 1 cup gruyere cheese or cheddar, or both and finally a pinch of nutmeg, 1-2 bay leaves.

Preheat oven to 400 degrees, peel and slice thin all of the potatoes.  Then in a large saucepan, add the cream, milk, garlic and bay leaves.  Then add the potatoes and bring to a simmer.  Once the potatoes simmer, continue simmering for about 20 minutes.  Then carefully, using a slotted spoon, take out 1/2 of the potatoes and put into a buttered casserole.  Add 1/2 cheese over top, evenly.  Then add the cream mixture, the rest of the potatoes and sprinkle with remaining cheese. Top with nutmeg.  Bake for about 30-40 minutes.