{"id":18975,"date":"2020-02-01T16:22:43","date_gmt":"2020-02-01T23:22:43","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=18975"},"modified":"2020-02-01T16:25:11","modified_gmt":"2020-02-01T23:25:11","slug":"dauphinois-potatoes","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/dauphinois-potatoes\/","title":{"rendered":"Dauphinois Potatoes"},"content":{"rendered":"<p>Based on a recipe provided by Chef Eugenia from <a href=\"https:\/\/www.essencebakery.com\/\">Essence Bakery<\/a> in Phoenix, AZ.&nbsp; Located Indian School and 38th Street<\/p>\n<p>This recipe requires an overnight soak, so plan ahead.&nbsp; This recipe is good for breakfast, lunch or dinner.<\/p>\n<ul>\n<li>1 medium russet potato &#8211; Peeled and sliced as thinly as possible &#8211; use a mandolin if available<\/li>\n<li>1 large Yukon Gold potato &#8211; Sliced as thinly as possible (peeling is optional)<\/li>\n<li>1\/2 C cream and 1\/2 C whole milk &#8211; or 1 C Half and Half<\/li>\n<li>1\/2 minced Vidalia onion &#8211; rinse and squeeze dry<\/li>\n<li>4 oz Gruyere cheese &#8211; sliced thinly or grated<\/li>\n<li>1 sprig of rosemary<\/li>\n<li>2 pinches of thyme<\/li>\n<li>2 pinches of ground nutmeg<\/li>\n<li>1 garlic clove, minced<\/li>\n<li>salt and pepper to taste<\/li>\n<\/ul>\n<p><span style=\"font-size: 14pt;\"><strong>Step by Step<\/strong><\/span><\/p>\n<ol>\n<li>Slice potatoes and put into salted water for at least 3 hours<\/li>\n<li>Meanwhile, prepare the cream sauce &#8211; instructions below<\/li>\n<li>Grease a medium baking dish<\/li>\n<li>Preheat oven to 350\u00ba<\/li>\n<li>Remove potatoes from water and pat dry<\/li>\n<li>Layer 1-2 TBL of your sauce in the bottom of your greased baking dish<\/li>\n<li>Layer Yukon gold slices in the bottom of the pan, overlapping as you go<\/li>\n<li>Add some more sauce and some cheese, scant pepper<\/li>\n<li>Add a layer of russets on the inside of the casserole<\/li>\n<li>Repeat layering process until all potatoes are gone<br \/>\n&#8211; last layer should be without pepper<\/li>\n<li>Top with cheese<\/li>\n<li>Pour enough of the cream mixture over the potatoes to cover.<\/li>\n<li>Press down to compact all layers<\/li>\n<li>Bake in the oven for 45-55 minutes or until slightly golden on top and tender through the middle<\/li>\n<li>Remove from the oven and allow to cool at least 10 minutes.<\/li>\n<li>Serve or refrigerate for up to 12 hours<\/li>\n<li>If refrigerated: Reheat the potato dauphinoise in the oven set to 325\u00b0 for 15 minutes.<\/li>\n<li>Divide and serve immediately as either a main dish or a side dish<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h2>Sauce<\/h2>\n<ul>\n<li>Combine the cream, milk, nutmeg, thyme, rosemary, garlic and a pinch of salt and pepper in a large saucepan<\/li>\n<li>Bring to the light boil.<\/li>\n<li>Once boiling, remove from the heat and set aside<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Based on a recipe provided by Chef Eugenia from Essence Bakery in Phoenix, AZ.&nbsp; Located Indian School and 38th Street This recipe requires an overnight soak, so plan ahead.&nbsp; This recipe is good for breakfast, lunch or dinner. 1 medium russet potato &#8211; Peeled and sliced as thinly as possible &#8211; use a mandolin if &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/dauphinois-potatoes\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Dauphinois Potatoes&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-18975","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/18975","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=18975"}],"version-history":[{"count":2,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/18975\/revisions"}],"predecessor-version":[{"id":18979,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/18975\/revisions\/18979"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=18975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=18975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=18975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}