U.S. Dauphinoise Potatoes - definetely is the creme de la creme of all potato recipes! This French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme.
Method
1 Mix cream, pepper, salt, nutmeg and yolks in large mixing bowl. Peel russet potatoes. Using a mandoline slice the potatoes thinly into a mixing bowl of cream and mix in.
2 Lightly grease a 3″X6″steel pan with butter, arrange the sliced potatoes neatly, pouring a layer of cream mix every layer as you go and sprinkle parmesan cheese. When all potatoes are layered. Cover with parchment paper then aluminum foil. Bake at 150°C for 1 and half hours. After done, remove & leave to cool, cover and chill. Overnight for unmolding.
3 Place the overnight dauphinoise potatoes onto a metal plate lined with parchment paper, place in oven at 200°C for 6 minutes or until brown and heated through. Using an offset spatula, place the dauphinoise onto a side plate. Serve immediately.
