Dauphinoise Potatoes

Superama
A classic of French cuisine and a great option as a side dish for any meat cut, are creamy Dauphinoise potatoes. Delicious slices of potato with nutmeg, cream, cheese, and a touch of white wine.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 cups Great Value® whole milk
  • 1/4 cups white wine
  • 1/4 cups whipping cream
  • 1/2 teaspoons Great Value® plain salt
  • 1/4 teaspoons white pepper
  • 1/4 teaspoons nutmeg
  • 1/2 kilos potato, peeled and sliced thin
  • 90 grams butter, in cubes
  • 1 tablespoon garlic, finely chopped
  • 1 cup Parmesan cheese, grated
Preparation
15 mins
40 mins
Low
  • Preheat the oven to 160°C.
  • In a small pot over medium heat, warm the milk with the wine and heavy cream. Season with salt, white pepper, and nutmeg.
  • Add the potatoes and cook until it comes to a boil. Remove from heat and set aside.
  • Grease a baking dish with a little butter and add the chopped garlic. Pour the potatoes into the dish, place cubes of butter on top, and sprinkle with cheese.
  • Bake covered for 30 minutes or until the potatoes are cooked.
  • Increase the oven temperature to 220°C, uncover the dish, and broil for 5 minutes. Serve hot. Buy HERE

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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