CREAMY GRUYERE DAUPHINOISE ("do-fin-WAHZ)
Servings 6
Ingredients
- 7 potatoes Russet
- 1 pint heavy whipping cream
- 1/2 cup Gruyere Cheese grated
- 1/2 cup parmesan cheese
- 1 tsp nutmeg
- 1 tsp salt & pepper
Instructions
- In large sauce pan add cream, nutmeg, salt and pepper and heat to just below a boil. While cream is heating, spray a large baking dish with cooking spray. Thinly slice potatoes with a knife or mandolin and place into the pan. When pan is half full, sprinkle gruyere and half the cream sauce over the spuds. Finish the other half and sprinkle parmesan and remaining cream sauce over top. Cover and bake 1 hour at 400. Uncover for 15 minutes to brown top. Serves 6+
Notes
If you're cooking, need a cup of heavy cream, and don't have any on hand you substitute ¾ cup milk and ¼ melted butter thoroughly mixed. It won't whip but otherwise will work well in any recipe that calls for heavy cream.