Pommes Dauphinoise

Pommes Dauphinoise. In saucepan heat cream, salt, pepper and nutmeg to almost a simmer; remove from heat and cool slightly. Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan.

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Now dry them very thoroughly in a clean tea cloth. Place potatoes in a medium bowl and cover with cool water. Pour milk mixture over the potatoes.

Pour milk mixture over the potatoes.

Add the cream to the pot and whisk the roux into the cream until the sauce is smooth.

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Add the cream cheese chunks and whisk until smooth. It originated in the Dauphiné region of southeastern France, famous for its dairy produce and gratins. Also known as Gratin Dauphinoise, or more simply Potato Bake, this delicious layering of potatoes and cream is the perfect accompaniment to many steak dishes.

Judul: Pommes Dauphinoise
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Nestor Kraatz

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