Step away from the Potatoes Dauphinois

I made this today for DM’s lunch. I felt bad because for the past two days he’s had vegetable soup and PB and J for lunch. I’ve been tired and not much into cooking. But since today I woke up with energy I thought I’d make something nice. It’s really too nice for everyday, it’s more like a party dish, even tho it’s very simple to make. It has a billion calories which is another reason it should really be for special occasions only. I adapted it from a recipe in My French Kitchen, which is an awesome book. I used ingredients I had on hand, and also didn’t follow the recipe exactly.

It was still To Die For.

Potatoes Dauphinois

Potatoes Dauphinois

Ingredients

  • 3 medium potatoes (I used yellow skinned potatoes)
  • 1 clove of garlic, crushed
  • 5 TBS butter
  • 1 1/2 cups half and half
  • 1 cup milk
  • sea salt
  • 1/2 a cup shredded parmesan

Procedure

  • Heat the oven to 300 degrees.
  • Slice the potatoes really thinly. I used a mandolin.
  • Place them in a bowl of cold water and rinse all the starch off of them. This took 3 changes of water for me.
  • Spin them in a salad spinner to dry them. Or you can use a towel. It’s important that they be very dry.
  • Rub a baking dish (I chose the correct size by placing the potatoes into a couple of dishes to see which one to use- they should fit and also leave room for the 2 and a half cups of liquid you’re going to also add) with butter.
  • Put the butter, half and half, and milk into a saucepan and bring just to a boil. Add the crushed garlic, the potatoes, and the some salt to taste. Gently simmer for 8 minutes.
  • Transfer the whole thing to the prepared baking dish, spread evenly, then top with the shredded parmesan.
  • Bake for an hour and a half. It makes about 4 large servings.

You can either eat these potatoes or impale yourself in the heart with a stick of butter that you’ve fashioned into a shank. I recommend eating it. Which I did.

OINK.