For today’s post, I’m throwing it back (who else is a Throwback Thursday fan?) to Thanksgiving.
One of my favorite potato dishes is potato dauphinoise–a delicious layer of potatoes with gruyere cheese, creme fraiche, and nutmeg. It’s heavenly but requires a lot of work. You have to peel and slice potatoes, pre-boil the potatoes with garlic and milk, layer them with creme fraiche and cheese, and then bake to a golden brown.
My family used to make this every year at Thanksgiving until we found a recipe that side-stepped all of the potato peeling and pre-boiling!
Though this recipe is a “Thanksgiving” recipe in my family, there’s no need to only eat it once a year! It’s really sad that I only eat it every November because it is so simple and delicious
. Yes, it’s a caloric treat. But with all of this cold weather across the country, it’s the exact thing you want to eat on a cozy Saturday night.
Easy Potato Dauphinoise
1 package 32 ounce frozen hash browns
1 cup grated Gruyere cheese
2 cups heavy cream
Grated nutmeg to taste
Grated pepper to taste
Assorted herbs (Rosemary, thyme)
Heat oven to 400 degrees.
Put half of potatoes in a glass or ceramic 13 by 9 inch pan. Cover with half of the cheese. Add grated nutmeg and pepper.
Repeat with the rest of the potatoes, cheese, nutmeg, and pepper. Top with assorted herbs if desired.
Cover with aluminum foil and bake until potatoes are soft and cream begins to bubble, about 30 to 35 minutes. Take foil off to let spuds brown. Serve!