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!
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
- Butter a 9×13 baking dish.
- 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.
- Add the cream to the pot and whisk the roux into the cream until the sauce is smooth.
- Add the cream cheese chunks and whisk until smooth.
- Season this with garlic, nutmeg, kosher salt and pepper.
- Lay out a layer of potatoes, sprinkle them lightly with salt and pepper.
- Ladle a thin layer of the sauce over the potatoes and sprinkle with Fontina and Parmesan.
- 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.
- Bake at 325 degrees for 1 hour or until the potatoes are tender and the top is golden brown.
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