Potatoes Dauphinois

Well I am just coming off the holidays just like everyone else and thought about what I wanted to post as my first of 2012.  I love this recipe.  It is not only delicious but beautiful too. Perfect for a dinner party. I love the layers of the white and sweet potatoes. Just be aware, this is a two step recipe, make it a day or two before then finish it off the day you are planing on serving it. I took a ton of pictures for this because I wanted to show you step by step!

1 1/2 c. whipping cream
1 c. milk
1/2 t. each dried thyme, salt & pepper
5 russet potatoes peeled
1 sweet potato peeled
3 cloves garlic minced
1/2 c. grated parmesan cheese

Heat oven to 400 degrees.  Combine cream, milk, thyme, salt & pepper in a large pot. cut the russet and sweet potatoes into 1/8 inch slices with a mandoline or knife dropping them in the cream mixture . Cook over medium heat stirring occasionally until potatoes are evenly coated until the cream mixture thickens, about 10 minutes.

Sprinkle garlic over the bottome of an 8X8 inch buttered pan . Transfer potatoes to pan in layers after the first layer sprinkle 1/3 of the cheese over potatoes. repeat 2 more time & top with that last third of cheese. pour the remaining cram mixture from the pan over the potaotes. Bake for about 30 minutes, take out of the oven and let cool for 1 hour. Cover and then refrigerate overnight. Do not skip this step or the potatoes will not cut properly.

Slice potatoes with a mandoline if you have one!

Put them into the cream mixture and cook until the mixture thickens

Place the garlic on the bottom on the buttered pan, then potaoes & cheese in layers

Pour the rest of the cream on top of the potatoes

Bake for 30 minutes until nicely browned.  Cool & chill overnight

Cut through the cold potatoes with a biscuit cutter-you may want to lift the bottom with a spatula

Place on parchment and bake

Check out the layers-this is so beautiful

Heat oven 400 degrees again . Cut the potatoes into rounds with a 3 inch round biscuit cutter. I take a spatula and place it underneath the potato stack then transfer it to a parchment lined baking sheet. Bake until they begin to bubble, about 10 minutes. Take out of the oven let settle for a minute or so and transfer to a serving plate. This recipe will make at least 6 servings. It can be easily doubled and put into a 13X9 pan.