EASY DAUPHINOISE POTATOES
Updated: Feb 24, 2018
½ stick of butter
10 large starchy potatoes, very thinly sliced
2 large red onions, thinly sliced
2 sprigs thyme
1 cup heavy cream
¼ cup dry white wine
4 large cloves garlic
1 cup finely grated parmesan cheese
2 cups boiling water
1 tsp black pepper
kosher or sea salt to taste
Heat oven to 425.
Generously butter the bottom and sides of a large, oven safe, straight sided skillet.
Lay sliced potatoes evenly in the pan. Sprinkle generously with salt and black pepper. Top with sliced red onions. Place sprigs of thyme on top.
Pour in the heavy cream and dry white wine, covering evenly. Pour in 2 cups of boiling water. Bring to a boil over medium heat.
Finely grate the garlic cloves evenly over the top and then sprinkle evenly with ½ cup of grated parmesan cheese. Cover tightly with lid or aluminum foil, reduce heat to low, and simmer for 5-7 minutes.
Sprinkle the remaining parmesan cheese evenly over the potatoes. Place in the oven, uncovered, for 15 minutes or until golden brown. Rest for 10-15 minutes to allow the sauce to thicken.
Serves 8 – 10
Using starchy potatoes is very important because the starch will thicken the sauce. Starchy potatoes include Russet, Idaho, California white, and Yukon Gold. Avoid the waxy potatoes like red skinned or purple.
Fresh rosemary works great here instead of thyme but fresh is important. This doesn’t cook long enough to use dried herbs.
The heavy cream works, not only because it makes a thicker sauce than using a lower fat milk but, it will not curdle when combined with the wine.
Chicken stock or water can be used instead of wine.
Any hard, salty cheese can be used in place of Parmesan.