Potatoes Dauphinoise

December 12th, 2011 :: 0 comments

Dustin is a big fan of the local restaurants Alinea and Next. The serve very modern and forward thinking dishes that are difficult to replicate. The have released a couple of cookbooks though, so we picked one of their easier recipes to make at home. This dish comes from Next’s Paris: 1906 iBook and was perfect for the cold grey day we were having.

Ingredients

Yukon Gold potatoes
Heavy cream
Cloves fresh garlic
Fresh thyme
Morton’s kosher salt
Gruyère, Comté or Beaufort cheese
Panko bread crumbs

Directions

Simmer the cream, chopped garlic, fresh thyme and some salt in a pan, then remove from the heat and cover. Let it cool to room temp, then strain to remove the thyme leaves and garlic chunks.

Peel the potatoes and slice them very thin.  The recipe calls for 1.5mm thick slices, but we used the 2mm slicer on our food processor and it worked great.

Return the cream to the stove and add the potatoes. Let them simmer until they are tender.

Spread the potatoes out on a sheet and let cool. The recipe says to put it in the fridge, but I think that’s is only necessary if you need to cool the potatoes down quickly.

Grate some gruyere cheese for the potatoes.  We’ll grate more than the recipe calls for next time though, as it felt like we came up a little short in the later steps.

Some of the cheese needs to be micro planed and mixed with panko breadcrumbs for the topping.  We’re going to reduce the amount of breadcrumbs next time though, as we had way more than we actually felt we needed in the end.  And to be honest, we weren’t super crazy about their taste when there was such a thick layer of them.

Grease a baking pan so the potatoes won’t stick. Layer potatoes, cheese, potatoes, cheese, until the pan is nearly full.  Finish with the breadcrumb/cheese mixture as the last layer.

Broil your potatoes until they are golden brown. We found that our oven broiler browned the breadcrumbs so quickly that the potatoes never heated, so we baked them for about 20 minutes as well.

Enough for 6-8 servings

 

Alineaphile.com also has a great post about this dish.  The original is from Next Restaurant’s “Paris:1906” iBook cookbook, available on iOS devices.

 

 

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