POTATOES DAUPHINOISE

Potatoes Dauphinoise image

Original recipe from Marcy Solomanson featured in the Villages Daily Sun. Recipe prepared by Mary Ellen Taylor for the December, 2012, meeting.

Provided by Club Recipes

Time 1h30m

Number Of Ingredients 13

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Ingredients

2 c swiss cheese, shredded
1 1/2 c parmesan cheese, grated
2 Tbsp margarine or butter
3/4 c chopped onion
1 sweet potato, peeled and thinly sliced
1 russet or yukon gold potato, peeled and thinly sliced
2 medium sized red skinned potatoes, brushed clean and thinly sliced
2 c half and half
4 egg yolks
2 whole eggs
1/2 tsp salt
1/8 tsp white pepper
1/8 tsp nutmeg

Steps:

1. Combine swiss cheese and parmesan cheese in a small bowl; set aside. Melt butter in a small skillet and saute onions until tender; set aside.
2. In a 10 inch quiche dish, alternate layers of potatoes,onions and cheeses. In a small mixing bowl, combine half and half, egg yolks, whole eggs, salt, pepper and nutmeg. Beat lightly to combine. Pour over stacked potato mixture.
3. Cover with foil which has been sprayed with cooking oil. Bake 350 degrees for 1 1/2 hours, or until potatoes are tender. Remove foil cover. Bake until top is light golden brown. Remove from oven; cool for 30 minutes before cutting into pie-shaped wedges.

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