Pommes Dauphinoise

• Vegetarian

• Produce

  • 1 Chives, Fresh
  • 4 cloves Garlic
  • 10 cups Potatoes

• Baking & Spices

  • 4 tbsp Flour
  • 1 Kosher salt and freshly cracked black pepper
  • 1/8 tsp Nutmeg

• Dairy

  • 6 tbsp Butter
  • 1 qt Cream
  • 8 oz Cream cheese
  • 2 cups Fontina cheese
  • 1 cup Parmesan cheese

Found on girlandthekitchen.com

Description

Ingredients

• 10-12 Cups thinly sliced potatoes (use a knife or a mandaline)
• 2 Cups Fontina Cheese, finely grated
• 1 Cup Parmesan Cheese
• 4 Tbs butter, melted
• 4 Tbs flour
• 1 quart cream (4 cups)
• 8oz cream cheese, cut into chunks
• 4 cloves garlic, minced on microplaner
• ⅛ tsp nutmeg
• Kosher Salt and Freshly cracked Black Pepper
• Fresh Chives, sliced
• 2 Tbs butter for baking pan

Directions

• Butter a 9X13 baking dish.
• In a heavy pot melt the butter and whisk in the flour. Cook the roux for a few minutes over medium heat to cook off the raw flour taste.
• Add the cream to the pot and whisk the roux into the cream until the sauce is smooth.
• Add the cream cheese chunks and whisk until smooth.
• Season this with garlic, nutmeg, Kosher salt and pepper.
• Lay out a layer of potatoes, sprinkle them lightly with salt and pepper.
• Ladle a thin layer of the sauce over the potatoes and sprinkle with Fontina and parmesan.
• Add another layer of potatoes and repeat this process over and over until the potatoes are gone, ending with a layer of sauce and parmesan and a sprinkling of fresh chives.
• Bake at 325 degrees for 1 hour or until the potatoes are tender and the top is golden brown.