Domino Dauphinois Potatoes by @dennistheprescott

2h

6 servings

🥛

360 ml

Heavy cream

🌿

Fresh sage

🧄

4

Garlic cloves

🥔

1.4 kg

Russet potatoes

🧈

80 ml

Garlic butter

🌿

4

Bay leaves

🌿

2 tbsp

Thyme leaves

🧅

2 tbsp

Fresh chives

🧂

Sea salt

  1. Preheat

    Preheat an oven or grill to 325 degrees F.

  2. Grease
    • Garlic butter

    Grease a round deep skillet or baking pan with butter.

  3. Combine
    • Heavy cream
    • Fresh sage
    • Garlic cloves

    Combine the heavy cream, sage, and garlic cloves in a small sauce pan and bring to a simmer.

  4. Step

    Remove from the heat and let infuse for 30 minutes.

  5. Step
    • Fresh sage
    • Garlic cloves
    • Heavy cream

    Remove the sage and garlic from the cream.

  6. Slice
    • Russet potatoes

    Using a mandolin or a sharp and steady knife, carefully slice the potatoes into thin strips, stacking them into even piles.

  7. Transfer
    • Russet potatoes

    Transfer the potato stacks to the baking dish, starting from the outside and building a trail to the inside.

  8. Drizzle
    • Heavy cream
    • Garlic butter
    • Russet potatoes

    Drizzle the cream over the potatoes, coating as many as possible, then do the same with the melted garlic butter.

  9. Season
    • Sea salt

    Season well with sea salt.

  10. Sprinkle
    • Bay leaves

    Tuck in the bay leaves, then sprinkle over the thyme.

  11. Transfer
    • Russet potatoes

    Transfer to the oven or grill and cook for 1 hour, or until the potatoes are fork tender.

  12. Cook
    • Russet potatoes

    Increase the temperature to 400 degrees F and continue cooking 10-15 minutes, or until the potatoes are crisp and golden.

Domino Dauphinois Potatoes by @dennistheprescott

2h

6 servings

🥛

360 ml

Heavy cream

🌿

Fresh sage

🧄

4

Garlic cloves

🥔

1.4 kg

Russet potatoes

🧈

80 ml

Garlic butter

🌿

4

Bay leaves

🌿

2 tbsp

Thyme leaves

🧅

2 tbsp

Fresh chives

🧂

Sea salt

Preparation Steps

  1. Step 1/12

    Preheat an oven or grill to 325 degrees F.

  2. Step 2/12

    Grease a round deep skillet or baking pan with butter.

    🧈Garlic butter
    🍳Round deep skillet or baking pan

  3. Step 3/12

    Combine the heavy cream, sage, and garlic cloves in a small sauce pan and bring to a simmer.

    🥛Heavy cream
    🌿Fresh sage
    🧄Garlic cloves
    🍳Small sauce pan

  4. Step 4/12

    Remove from the heat and let infuse for 30 minutes.

  5. Step 5/12

    Remove the sage and garlic from the cream.

    🌿Fresh sage
    🧄Garlic cloves

  6. Step 6/12

    Using a mandolin or a sharp and steady knife, carefully slice the potatoes into thin strips, stacking them into even piles.

    🥔Russet potatoes
    🔪Mandolin or sharp knife

  7. Step 7/12

    Transfer the potato stacks to the baking dish, starting from the outside and building a trail to the inside.

    🥔Russet potatoes
    🍳Round deep skillet or baking pan

  8. Step 8/12

    Drizzle the cream over the potatoes, coating as many as possible, then do the same with the melted garlic butter.

    🥛Heavy cream
    🧈Garlic butter

  9. Step 9/12

    Season well with sea salt.

    🧂Sea salt

  10. Step 10/12

    Tuck in the bay leaves, then sprinkle over the thyme.

    🌿Bay leaves
    🌿Thyme leaves

  11. Step 11/12

    Transfer to the oven or grill and cook for 1 hour, or until the potatoes are fork tender.

  12. Step 12/12

    Increase the temperature to 400 degrees F and continue cooking 10-15 minutes, or until the potatoes are crisp and golden.

Composition

Ingredients

Types

Dairy, Herbs, Vegetables, Spices

Ingredients

Heavy cream, Fresh sage, Garlic cloves, Russet potatoes, Garlic butter, Bay leaves, Thyme leaves, Fresh chives, Sea salt

Notes

Fresh sage (small bunch), Garlic cloves (peeled, for infusing the cream), Bay leaves (torn), Thyme leaves (minced), Fresh chives (minced), Sea salt (to season well)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, soy-free, Gluten-Free

Calories

390 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 34g, Fat: 26g, Fiber: 3g, Sugars: 2g

Nutritional Information

Minerals

Potassium: 650mg, Sodium: 320mg, Calcium: 70mg, Iron: 1.2mg

Vitamins

Vitamin C: 15mg, Vitamin A: 220mcg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

45 minutes

Cooking

1 hour 15 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Round deep skillet or baking pan, Small sauce pan, Mandolin or sharp knife

Appliances

to inform

Type

Type

Type Of Dish

Side Dish

Occasions

Sunday roast, Family Gathering, Everyday

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

French, Canadian

Geographic

Canada, New Brunswick

Various

Aspect

Texture

Creamy, Crispy, Tender, Golden

Flavors

Garlicky, Creamy, Savory, Herby, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (Store in an airtight container,Reheat in oven or skillet to restore crispness), freezer : 1-2 months (Cool completely before freezing,Cream-based dish may separate slightly on thawing; reheat gently)