I thought I should go ahead and post this recipe before spring officially arrives. As you can see, it was on our table during the Christmas holidays but is quite delicious at any time of year. It nicely dresses up a roasted loin of pork, a beef tenderloin or a leg of lamb. It looks much more elegant and festive than my photo suggests. You can serve it spooned straight from the baking dish or, for a more festive look, cut into rounds. Either way, it needs to be baked the day before, refrigerated overnight and reheated just before serving--a winner in my book of company fare!
Here's the recipe for
Potato dauphinois from the Chicago Tribune and me
1 1/2 cups whipping cream (don't substitute)
1 cup milk
1 heaping tsp of fresh thyme or 1/2 tsp dried thyme
1/2 tsp salt
Freshly ground pepper
5 russet potatoes, peeled
1 sweet potato, peeled
3 cloves garlic, minced
1 Tbsp softened butter
Preheat oven to 400.
1. Combine the cream, milk, thyme, salt and pepper to taste in a pot large enough to hold the potatoes.
2. Cut the potatoes into 1/8 inch slices dropping them into the liquid mixture as they are sliced. Cook over medium heat, stirring occasionally, until the potatoes are evenly coated and the cream mixture thickens, about ten minutes.
3. Generously butter an 8 inch oven-proof pan and sprinkle the garlic evenly over the bottom. Transfer the potatoes to the pan in layers, placing the sweet potatoes in the center layer for a nicer look if you wish. Pour the cream mixture over. Bake until the potatoes are golden brown and tender, about 30 minutes. Cool for about an hour, cover and refrigerate overnight.
4. When ready to serve, heat the oven to 400 degrees. Cut potatoes into rounds with a 2 inch biscuit cutter. Bake on a parchment-lined baking sheet until they begin to bubble and lightly brown, about ten minutes. Or, if you prefer, you can just reheat them in the pan and serve.