Creamy Dijon Garlic Potatoes
Creamy Dijon Garlic Dauphinoise Potatoes - easy to form and make a fragile , creamy and indulgent entremots for Easter ham, lamb, or almost any grilled dinner.
INGREDIENT
2 pounds of peeled and sliced yellow potatoes
2 tablespoons butter
2 garlic cloves, finely chopped
2 cups topping
1/2 cup milk
1/2 teaspoon salt
2 tablespoons French Dijon mustard
1 tablespoon chopped fresh thyme
pinch of black pepper
2 1/2 cups grated Gouda
INSTRUCTIONS
1.Preheat oven to 350 degrees F. Grease a 10-inch round or 9x9-inch square baking sheet with butter.
Peel the potato and cut it into thin slices.
2.In a large saucepan or Dutch oven, melt the butter and saute the garlic for about one minute until softened but not brown.
3.Add the topping , milk, and salt to the softened garlic and simmer over medium heat.
4.Add potato wedges and convey to a boil again. Boil, open the lid, for five minutes.
5.Using a sieve or coarse sieve, drain the potatoes but leave the cream and milk mixture.
6.For the recent cream and spare milk mixture, add 2 tbsp. French Dijon mustard until smooth.
7.Place half the potatoes on rock bottom of the prepared baking sheet. Sprinkle with a touch black pepper, 1/2 of chopped thyme and half Gouda .
8.Pour half the cream mixture over the potatoes.
9.Lay the second portion of potatoes on top, then mix the peppers, thyme, cheese and cream, as within the first layer. Don't fill the pan with an excessive amount of cream mixture. confirm the liquid level is 1/2 inch below the highest .
10.Place the pan on a baking sheet lined with parchment paper to catch any spills and bake for about 1 hour or until the highest is medium golden brown and therefore the sauce is bubbly. seems to be thickened.
11.Let the potatoes rest for 10 to fifteen minutes before serving.
