Potato Dauphinoise

A most decadent side dish, this French classic is made of layers upon layers of finely sliced potatoes, cream and butter. Fully cooked.

Potato Dauphinoise is from the French Dauphinè region, where their gratin dishes are famous for. Potatoes are thinly sliced and layered raw in the baking dish that has been rubbed with a raw garlic clove around the edges. Then a layering of potatoes with cream, butter, salt, and pepper is baked in the oven. It is similar to Potatoes Au Gratin but without the cheese topping. The starch in the raw potato as it cooks makes it thick and creamy.

Reheating Instructions:

Oven

1. Can cook from frozen or thawed.
2. Remove plastic covering and cover with foil.
3. Preheat oven and bake at 375F for about 15-20 min or until piping hot.

Microwave

1. Thaw in the refrigerator overnight.
2. Transfer contents to a microwave-safe dish.
3. Cover partially and microwave on high for 3 minutes. Stop for 30 seconds and microwave for another 2-3 minutes or until warmed through.