Romasco-Kelly Family

Marc Foures' Potatoes Dauphinoise

A regional recipe from Grenoble (the region is also known as Dauphine)

  • Preheat oven to 190ºC (345ºF)

  • Choose 1-2 potatoes per person, depending on size and appetite.

  • Peel potatoes and slice thin and even.

  • Rub a large Pyrex baking dish with garlic and grease with butter.

  • Cover bottom of the dish with a thin layer of cream.

  • Lay down one layer of potatoes without overlapping.

  • Salt and pepper the layer, cover with cream and repeat for a total of 5 layers.

  • On the third and fifth layers, sprinkle the potatoes with minced garlic and grated cheese of your choice.

  • Put dish, uncovered, in oven and bake until a knife comes out dry, about 45 minutes.

Can be prepared 1-2 days before and kept refrigerated and then reheated in microwave or oven to serve.