How to Prepare Yummy Potatoes Dauphinoise- Bomb Cheesey Baked Potatoes!

Potatoes Dauphinoise- Bomb Cheesey Baked Potatoes!. Great recipe for Potatoes Dauphinoise- Bomb Cheesey Baked Potatoes!. great recipe! super cheesey and fufilling! i learned this one in school but i alterred and added a few things. served with lemon herb hailbut :) The first thing to do is to peel and slice the potatoes. You can use a knife, or a mandoline for this, depending on your knife skills. The key difference with making a cheesy dauphinoise potato dish and standard dauphinoise potato dish is that the cheese can cook quicker than the raw.

Prep - Preheat oven and grease baking dish.; Make Sauce - Combine milk, cream, cheese, salt and pepper, jalapeño and leeks. Bake - Spread in baking dish. Put potatoes in a large saucepan with cream, garlic, salt and nutmeg; stir gently to combine. You can cook Potatoes Dauphinoise- Bomb Cheesey Baked Potatoes! using 12 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Potatoes Dauphinoise- Bomb Cheesey Baked Potatoes!

1. It's of ingredients.
2. You need 1 1/2 lb of russest/mealy (all purpose) potatoes.
3. You need 3 tbsp of butter.
4. Prepare 1 of salt.
5. It's 1 of pepper (ground white/black).
6. Prepare 1 pinch of ground nutmeg (optional).
7. It's 1 can of cream of mushroom.
8. You need 1 cup of milk.
9. It's 2 of egg yolks.
10. You need 3 oz of sliced mushrooms.
11. You need 1/2 small of onion- chopped small (1/4" dice) 2-3 cloves of garlic (minced).
12. It's 4 oz of (or more) grated cheese- gruyere/mozerella/colby jack.

Bring to the boil over medium-high heat, stirring occasionally. They're such a dinner time winner! I know that mashed potatoes are the traditional holiday starchy side dish, but guys, it's not a proper Johns' family Thanksgiving or Christmas meal without. Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!!

Potatoes Dauphinoise- Bomb Cheesey Baked Potatoes! instructions

1. preheat oven to 350°F.
2. peel potatoes , cut into thin slices (1/8" thick).
3. combine and whisk milk and cream of mushroom in sauce pan over medium low heat.
4. melt 2 tablespoons of the butter in a seperate pan. then add onions , cook 2 minutes.
5. add sliced mushrooms to the pan with the onions. toss well so that the mushrooms are coated in butter all around. cook until tender and onions are translucent..
6. meanwhile, in a mixing bowl whisk egg yolk together.
7. gradually whisk the cream of mushroom mix into the egg yolk. whisk slow and thuroughly.
8. now, with the remaining tablespoon of butter, grease a 2" deep baking dish..
9. add a layer of potatoe slices to the dish.
10. pour a portion of the cream of mushroom accross potatoes.
11. lightly sprinkly salt, pepper, nutmeg on potatoes.
12. disperse a portion of onions/mushrooms on top.
13. sprinkle cheese on top. repeat layers(3-4).
14. bake 50-60 minutes. let cool 5-10 minutes and serve.

Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme. See great recipes for Potatoes Dauphinoise- Bomb Cheesey Baked Potatoes! too! Pour the milk and cream into a large saucepan, add the garlic, tip in the potatoes and bring to the boil. Remove from the heat to let the garlic infuse and the potatoes cool a little while you cook the bacon. Arrange a layer of potato over the base of the tin, season with salt and freshly ground black pepper, then pour over a little of the stock mixture.