FoodGirl and the kitchen

Pommes Dauphinoise – creamy and cheesy potato casserole

Take a good long look at this gorgeous dish! What is this beauty you just cannot look away from? It’s essentially a creamy and cheesy potato casserole with layers of cream, cheese and loaded with flavors. But casserole does not sound nearly as sexy as pomme dauphinoise.

I first made this in culinary school … and was instantly hooked. I have been making this ever since with all different variations. A classic American version featured a mac and cheese take on it with loads of sharp cheddar and gooey cheese on top. Then there was an Italian version with Mozzarella and Parmesan and some Fontina. I finally found the magic combination, when I combined an unlikely recipe candidate – cream cheese! The cream cheese made this sauce unbelievably creamy and deliciously tangy. Combined with a salty Fontina and Parmesan, I was in cheese filled heaven. It was simply finished with a few handfuls of fresh chives and my favorite of all herbs for potatoes. Just a few additional sprinkles of parsley to garnish the plate. And it was gloriously spectacular. All in its creamy glory!

INGREDIENTS:

10-12 cups thinly sliced potatoes (use a knife or a mandaline)
2 cups Fontina Cheese, finely grated
1 cup Parmesan Cheese
4 tbs butter, melted
4 tbs flour
1 quart cream (4 cups)
8 oz cream cheese, cut into chunks
4 cloves garlic, minced on microplaner
1/8 tsp nutmeg
Kosher Salt and freshly cracked black pepper
fresh chives, sliced
2 tbs butter for baking pan

DIRECTIONS:

  1. Butter a 9×13 baking dish.
  2. In a heavy pot melt the butter and whisk in the flour. Cook the roux for a few minutes over medium heat to cook off the raw flour taste.
  3. Add the cream to the pot and whisk the roux into the cream until the sauce is smooth.
  4. Add the cream cheese chunks and whisk until smooth.
  5. Season this with garlic, nutmeg, kosher salt and pepper.
  6. Lay out a layer of potatoes, sprinkle them lightly with salt and pepper.
  7. Ladle a thin layer of the sauce over the potatoes and sprinkle with Fontina and Parmesan.
  8. Add another layer of potatoes and repeat this process over and over until the potatoes are gone, ending with a layer of sauce and Parmesan and a sprinkling of fresh chives.
  9. Bake at 325 degrees for 1 hour or until the potatoes are tender and the top is golden brown.

FOR A STEP BY STEP INSTRUCTIONS WITH PICTURES MAKE SURE TO CHECK OUT GIRLANDTHEKITCHEN.COM

 

Mila Furman

 

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