Empty My Fridge
Domino Dauphinoise Potatoes
Ingredients
- Potato1 ½ lb
- Heavy cream1 ½ cups
- Garlic4
- Sage1
- Thyme1
- Bay leaf · dried5
- Butter · melted¼ cups
- Garlic powder3 tbsp
- Parmesan cheese · grated½ cups
- Chive · minced1 bunch
- Black pepper · groundto taste
- Saltto taste
Instructions
- Heat the heavy cream in a saucepan over medium-low heat until it just simmers. Add the garlic cloves, sage and half of the thyme, remove from heat and let infuse for 30 minutes.
- Preheat the oven to 350°F (180°C).
- Wash and peel the potatoes, then slice them 1/8 inch thick with a mandoline or sharp knife. Toss the slices in a large bowl with 2 teaspoons of kosher salt. Layer them in a greased 8-inch round baking dish, overlapping like dominoes.
- Strain the infused cream over the potatoes. Mix the garlic powder, 1 teaspoon kosher salt and melted butter in a small bowl and pour over the potatoes.
- Tuck the bay leaves among the potatoes, then season with pepper and sprinkle the remaining thyme and 1/4 cup of grated parmesan over the top.
- Bake for 1 hour, until the potatoes are tender. Then broil on high for 4-6 minutes, until the top is crispy and golden.
- Garnish with the chives, the remaining 1/4 cup parmesan, pepper and salt.
Summarized from Tasty's video. Watch it for the details.
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