Potatoes/ Pommes Au Gratin Dauphinois by Bijou Café in Sarasota, FL

 

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, Sarasota; photo by Bijou Cafe/Facebook.  

  • 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.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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