Chef John Folse's Dauphinoise Potatoes - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Dauphinoise Potatoes

PREP TIME: 1 1/2 Hours

YIELDS: 8 Servings

COMMENT: This classical potato preparation is updated and regionalized with the addition of Louisiana sweet potatoes. When cut into triangles or circles, an elegant side dish is created. Dauphinoise potatoes can be a great accompaniment to your favorite meat, fish or fowl dish.

INGREDIENTS:
4 eggs
2 cups heavy whipping cream 
1/2 cup Parmesan cheese
1 pound sweet potatoes, peeled and thinly sliced
1 pound baking potatoes, peeled and thinly sliced
salt and black pepper to taste

METHOD: Preheat oven to 375°F. In a mixing bowl, combine eggs and whipping cream. Mix well. Line a 9"x 9" baking dish with parchment paper and coat with non-stick cooking spray. Place a layer of sweet potato slices on the parchment. Season with salt and pepper. Sprinkle in a layer of Parmesan. Add a layer of baking potato slices. Season with salt and pepper. Sprinkle another layer of Parmesan. Repeat process until layers reach 1/2-inch from top of baking dish. Pour cream mixture over potatoes and allow to soak through all layers. Top with remaining cheese. Cover and bake at 350° for 60 minutes or until potatoes are tender and custard is set. Uncover and bake 10–15 minutes until lightly browned. Allow to cool overnight. Turn potatoes onto a cutting board and remove parchment paper. Cut into squares, triangles or circles. Microwave or heat at 350° for 15 minutes to warm before serving.

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