Holiday Recipe: How To Make Dauphinoise Potatoes
07 Dec, 2012
We’re back with another installment of “Cooking With h.h. gregg.” This week, we have Chef Jon Oliver in our kitchen to put together the delicious side dish, Dauphinoise Potatoes, to enjoy this holiday season.
Check out the how-to video and recipe below.
Dauphinoise Potatoes Recipe
3 pounds Idaho potatoes (peeled, sliced 1/8 inch thick)
3 cups Béchamel Sauce (cold)
1 cup onion (fine julienne, caramelized)
½ cup Parmesan (grated)
1 cup Gruyere (grated)
Butter as needed
Preheat oven to 350 degrees. Generously butter a 9 x 9 inch baking pan. Layer the bottom of the pan with sliced potato and season with salt and pepper. Coat potatoes with a thin coat of béchamel sauce and sprinkle with ¼ of each cheese and caramelized onion. Repeat this step until all ingredients are used. End with cheese on top. Bake in oven loosely covered with foil until potatoes are tender, approximately 45 minutes. Remove foil and continue baking until top is browned. Allow casserole to rest at least 5 minutes before portioning.
(recipe compliments of Chef Jon Oliver)