"Pommes
à la dauphinoise" originated in the Dauphine region, also
known as the French Alps culinary region, on the Italian border.
This dish is traditionally cooked in earthenware.
4 cups thinly sliced russet, yellow or red potatoes
3
tablespoons butter
2
tablespoons chopped green onions
3
tablespoons all-purpose flour
1
teaspoon salt
¼
teaspoon sweet paprika
¼
teaspoon mustard powder
Sprinkle
ground nutmeg
⅛
teaspoon ground black pepper
1
teaspoon chopped fresh parsley
1
⅓ cups whole milk
Cheddar
cheese
1. Potatoes:
Parboil for 10 minutes. Drain potatoes and place
them in a 3-quart
casserole with a lid. Preheat oven to 500
.
2. White
sauce with seasonings: In a 2-quart saucepan, melt
the
butter and sauté onions for 5 minutes.
3. In a small bowl,
mix the flour, salt, paprika, mustard, nutmeg,
pepper
and parsley. Whisk into the butter. Add milk, whisk
until
thick. Pour the white sauce over the potatoes, cover and
bake
for 30 minutes. Top with cheese, bake 5 minutes.
Makes 6 servings
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