Potatoes Dauphinoise
Potatoes Dauphinoise is the epitome of delicious French cheesy potatoes, baked to perfection. You really can't go wrong with thin slices of potatoes layered with chopped onions all topped with an extra cheesy sauce. Similar to potatoes au gratin, you can also make one larger casserole dish of Potatoes Dauphinoise. The individual size is great for sit down dinners and are easy to serve however a larger dish is perfect for buffets and family style meals. Whatever type of serving dish you choose, Potatoes Dauphinoise will surely taste delicious.
Instructions
Using a mandolin slicer or knife, cut the red bliss potatoes into thin slices.
Using a mandolin slicer or knife, cut the red bliss potatoes into thin slices.
Make sure the potato slices are about 1/4-inch wide.
Make sure the potato slices are about 1/4-inch wide.
Dice the onion into small pieces. Layer several potato slices on the bottom a casserole dish. Sprinkle with some diced onions then add another layer of potatoes followed by onions. Continue to layer the potatoes and onions until you reach the top of the casserole. Set aside while you make the sauce. Dice the cheddar cheese finely or you can also shred the cheese- whichever if easier!
Dice the onion into small pieces. Layer several potato slices on the bottom a casserole dish. Sprinkle with some diced onions then add another layer of potatoes followed by onions. Continue to layer the potatoes and onions until you reach the top of the casserole. Set aside while you make the sauce. Dice the cheddar cheese finely or you can also shred the cheese- whichever if easier!
Melt the butter in a small saucepan and then whisk in the flour. Slowly add the milk while whisking and allow the mixture to come to a boil. Add the cheese, salt and pepper to the saucepan, whisking constantly until the cheese has melted and the sauce is thick.
Melt the butter in a small saucepan and then whisk in the flour. Slowly add the milk while whisking and allow the mixture to come to a boil. Add the cheese, salt and pepper to the saucepan, whisking constantly until the cheese has melted and the sauce is thick.
Pour the cheese sauce over into the casserole on top of the potatoes. Allow the sauce time to spread down into the potatoes and pour more sauce in if needed.
Pour the cheese sauce over into the casserole on top of the potatoes. Allow the sauce time to spread down into the potatoes and pour more sauce in if needed.
Top with more cheese, if desired.
Top with more cheese, if desired.
Top with a few knobs of butter.
Top with a few knobs of butter.
Bake the potatoes in a 350 ̊F oven for about 20-25 minutes or until the sauce begins to brown and is bubbling. Remove from the oven and allow to cool slightly.
Bake the potatoes in a 350 ̊F oven for about 20-25 minutes or until the sauce begins to brown and is bubbling. Remove from the oven and allow to cool slightly.
Slice, serve and enjoy!
Slice, serve and enjoy!
Notes
-Try using different cheese to add new levels of flavor. Just be sure to use a cheese that melts! Swiss cheese, asiago cheese or even blue cheese paired with cheddar are all great options.
-Sprinkle the top of the potatoes au gratin with breadcrumbs before baking to add a slight crunch to this dish
