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.
Using a mandolin slicer or knife, cut the red bliss potatoes into thin slices, about 1/4 of an inch wide.
Dice the onion into small pieces. Layer several potato slices on the bottom of 4 individually sized (about 4") ramekins. 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 ramekins. Set aside the ramekins while you make the sauce
Dice the cheddar cheese finely or you can also shred the cheese- whichever if easier!
-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