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Dauphinoise Potatoes

October 10, 2012

They used to serve this at Sim’s Steakhouse in Charlottetown as one of their potato options. I would actually go there just to have this. But then they stopped making it, forcing me to try it at home. It’s something I make now every year around Thanksgiving. And maybe again at Christmas if that wasn’t enough.

I’ve done it once or twice without a mandoline slicer, and, well, you shouldn’t go that way. My mandoline cost $20 (I think it came from Wal-mart). Someday I’ll get a better one but even if you only use this a few times a year, it’s worth the investment. If you don’t have one, cut the vegetables as consistently thin as you can–about 1/8-inch thick.

With more than a tip of the hat to this recipe from Food & Wine magazine.

Dauphinoise Potatoes

about 10 oz. each turnip, sweet potato, and squash (butternut or any kind you want to try), or any combination totalling about two pounds, peeled
about 2 lbs. (probably slightly less) potatoes, peeled
4 oz. grated Parmesan cheese
salt and pepper
1/2 cup chicken or vegetable stock
1/4 cup heavy cream
1/2 cup dry bread crumbs
1-1/2 tbsp olive oil

1. Preheat oven to 375°. Use a mandoline slicer to slice the vegetables 1/8″ thick.

2. Lightly oil a baking dish. Arrange a layer of turnip on the bottom (I start with those because they’re firm. You can do otherwise if you choose). Chink the pieces together to make the layer as uniform as you can. Season lightly with salt and pepper, and sprinkle some of the Parmesan on top. Now add a layer of potatoes. Continue to alternate between a layer of potatoes and one of the other vegetables, seasoning and adding Parmesan each time. You should use about 3 ounces of the Parmesan in this way, reserving 1 ounce for the topping.

3. Pour the stock in and around the vegetables. Cover the dish with tinfoil and cook for about an hour, until the vegetables are starting to soften. Remove the foil and pour the cream over the vegetables. Return to the oven for about 30 more minutes, until the vegetables are easily pierced with a fork.

4. To make the topping, mix the bread crumbs in a bowl with the remaining Parmesan, the olive oil and some salt and pepper. Spread over the potatoes and cook under the broiler for about two minutes, until the crust is golden. Allow to set before serving.


From → Food, Recipes

  1. It works like a dream. With mine, I can slice through a potato in mere seconds. Turnips and sweet potatoes require a little more fussing, but it’s still far, far faster than working by hand.

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