Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, potatoes dauphinoise- bomb cheesey baked potatoes!. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Potatoes Dauphinoise- Bomb Cheesey Baked Potatoes! is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Potatoes Dauphinoise- Bomb Cheesey Baked Potatoes! is something which I’ve loved my whole life.
The first thing to do is to peel and slice the potatoes. You can use a knife, or a mandoline for this, depending on your knife skills. The key difference with making a cheesy dauphinoise potato dish and standard dauphinoise potato dish is that the cheese can cook quicker than the raw.
To begin with this particular recipe, we have to prepare a few components. You can cook potatoes dauphinoise- bomb cheesey baked potatoes! using 12 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Potatoes Dauphinoise- Bomb Cheesey Baked Potatoes!:
- Prepare ingredients
- Take 1 1/2 lb russest/mealy (all purpose) potatoes
- Take 3 tbsp butter
- Take 1 salt
- Prepare 1 pepper (ground white/black)
- Get 1 pinch ground nutmeg (optional)
- Take 1 can cream of mushroom
- Make ready 1 cup milk
- Take 2 egg yolks
- Take 3 oz sliced mushrooms
- Prepare 1/2 small onion- chopped small (1/4" dice) 2-3 cloves of garlic (minced)
- Get 4 oz (or more) grated cheese- gruyere/mozerella/colby jack
Put potatoes in a large saucepan with cream, garlic, salt and nutmeg; stir gently to combine. Bring to the boil over medium-high heat, stirring occasionally. Transfer the potatoes to the buttered baking dish and spread out in an even layer. Sprinkle the remaining cheese on top and add the remaining butter on top cubed in tiny pieces.
Instructions to make Potatoes Dauphinoise- Bomb Cheesey Baked Potatoes!:
- preheat oven to 350°F
- peel potatoes , cut into thin slices (1/8" thick)
- combine and whisk milk and cream of mushroom in sauce pan over medium low heat
- melt 2 tablespoons of the butter in a seperate pan. then add onions , cook 2 minutes
- add sliced mushrooms to the pan with the onions. toss well so that the mushrooms are coated in butter all around. cook until tender and onions are translucent.
- meanwhile, in a mixing bowl whisk egg yolk together
- gradually whisk the cream of mushroom mix into the egg yolk. whisk slow and thuroughly
- now, with the remaining tablespoon of butter, grease a 2" deep baking dish.
- add a layer of potatoe slices to the dish
- pour a portion of the cream of mushroom accross potatoes
- lightly sprinkly salt, pepper, nutmeg on potatoes
- disperse a portion of onions/mushrooms on top
- sprinkle cheese on top. repeat layers(3-4)
- bake 50-60 minutes. let cool 5-10 minutes and serve
Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme. An EASY to make potato casserole dish using thinly sliced scalloped potatoes oven-baked in a creamy sauce. Creamy Dauphinoise Layered Potatoes is a wonderful dish which you can serve as a side dish for a weeknight dinner or have with a Sunday roast. Pour the milk and cream into a large saucepan, add the garlic, tip in the potatoes and bring to the boil.
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