Dauphinoise Potatoes

Course : Grilling
Serves: 6
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3 cups half and half
3 large egg yolks
1/4 cup Italian parsley -- chopped fine
1/4 teaspoon nutmeg
3 pounds russet potatoes -- peeled and sliced thin
8 ounces gruyere cheese -- grated
1 cup sweet butter
1 teaspoon salt and pepper to taste

Preparation / Directions:

1. Scald the cream. Remove from heat. In a mixing bowl, beat the egg yolks. To prevent the eggs from curdling, slowly whisk the eggs while pouring a half cup of the hot cream into the mix. Do this three times to ensure the eggs haven't curdled, then pour the mix into the remaining cream. 2. Coat 9 x 13 baking dish with butter. In the dish, make a layer of potatoes, then top with a little parsley, salt, pepper, and nutmeg. Add the cheese, but reserve a third of the cheese for a topping. Repeat the process until you've used all the potatoes, but don't put parsley on the top layer. Pour in the cream mixture and top with remaining cheese. Cover and bake for an hour at 350ΓΈ or until potatoes are tender. This recipe brings new meaning to the word "rich". A baked concoction of potatoes, cream, cheese, and egg yolks, this heavenly dish is guaranteed to earn praise from your guests and loved ones. print

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