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Pommes Dauphinoise

Baked yellow potatoes, in cream, garlic, and thyme.

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Print Recipe
Potato Type: Yellow
Cuisine: American
Prep Method: BakedBoiled

Dish

Main Dish

Prep Time

20 Mins

Cook Time

35 Mins

Serving

Serves 8

Description

Baked yellow potatoes, in cream, garlic, and thyme.

Ingredients

  • 5 each (740 g) Yellow Potatoes
  • 1 cup (236 ml) Heavy Cream
  • 2 tbsp (28 g) Butter
  • 4 cloves (28 g) Garlic, Thinly Sliced
  • 2 tsp (2 g) Thyme, Fresh
  • 1 tbsp (17 g) Salt
  • ½ tbsp (2 g) Black Pepper, Ground

Preparation

  1. Gather all ingredients and equipment needed.
  2. Preheat oven to 350°F (176°C).
  3. Rinse yellow potatoes and peel them. Using a mandolin or sharp large knife, slice yellow potatoes thin and hold them in cold water.
  4. In a pot, add sliced potatoes and add cold water to cover, season with a little salt, bring to a boil and then reduce heat to a simmer for about 10 minutes. Then scoop potatoes and place them in ice water to stop the cooking process. Potatoes should be par cooked.
  5. In the meantime, in a small pot, melt the butter, then add heavy cream, garlic, salt, pepper, and thyme and whisk together.
  6. In a baking or casserole dish lay potatoes evenly. Then pour the butter and cream mixture over the potatoes and place in the oven and bake for 25 minutes or until the top is golden brown and a knife runs through the bottom with ease. Remove from oven and let cool.
  7. Garnish with fresh thyme sprigs and serve.

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Nutrition Facts Per Serving

Calories

170

Fat

11g

Sodium

710mg

Cholesterol

35g

Vitamin C

13.45mg

Carbohydrates

19g

Fiber

1g

Protein

2g

Potassium

38mg

Sugar

1g

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