This is one of the most delicious and decadent side dishes around, though a little goes a long way, all you need is a scoop along with your protein and veggies of choice!
Pommes Gratin Dauphinoise
Serves 24
Recipe courtesy of The Bijou Café
Ingredients:
18 Idaho baking potatoes
Salt and white pepper, to taste
12 cups heavy cream
3 cloves fresh garlic
3 tbsp melted butter
2 1/2 lbs shredded dry Swiss cheese such as Gruyere
Peel the potatoes and slice very thin to 1/8-inch, but do not rinse in water once they are sliced, as the potato starch naturally thickens the sauce. Generously rub a 4-inch deep hotel pan with the garlic cloves, then butter the pan. Mix the sliced potatoes in a large bowl with the cream and season with salt and pepper to taste.
Place the hotel pan on a sheet pan and bake uncovered at 350°F for about one hour or until the potatoes are soft when pierced with a fork. When cooled, dish the potato mixture into buttered 9-inch casseroles, cover the tops with shredded cheese and add a few more drops of cream to keep the dish moist. Cover with plastic wrap and refrigerate. On demand place the casserole, on a pie pan, in a very hot oven at 450°F for about 10 minutes or until the cheese has browned and the dish is bubbling.
