Potato Dauphinoise
Potato Dauphinoise
Submitted by Corporate Chef Andy Stewart
Potatoes, Pastas and Grains
Ingredients
- 2 Idaho potatoes
- 2 cups of milk
- 1 cup heavy cream
- 4 egg yolks
- 3-5 cloves garlic, pulverized
- 8 ounces parmesan cheese, finely grated
- drizzle Fustini’s Garlic olive oil
- butter
Directions
- Wash and peel the potatoes. Slice as thin as possible and store in cold water until ready to use. Bring milk and cream to a simmer. Place egg yolks and garlic in bowl and temper by whisking a little hot cream at a time. Finally, combine the egg yolks and cream and remove from heat.
- Preheat oven to 350 degrees. Pour enough of the cream mixture into the bottom of a baking dish and top it with potato slices, overlapping slightly as you go. Sprinkle a little cheese over and repeat with cream, potato and cheese saving enough of the cream to pour over the top. Drizzle with Fustini&rsquo,s Garlic EVOO and dot with butter. Bake in the oven until potatoes are tender and all cream has been absorbed - 30 to 40 minutes.
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