This classical potato preparation is updated
and regionalized with the addition of Louisiana sweet potatoes.
When cut into triangles or circles, an elegant side dish is created.
Dauphinoise potatoes can be a great accompaniment to your favorite
meat, fish or fowl dish.
- 4 eggs
- 2 cups heavy whipping cream
- ½ cup Parmesan cheese
- 1 pound sweet potatoes, peeled and thinly sliced
- 1 pound baking potatoes, peeled and thinly sliced
- salt and black pepper to taste
Preheat oven to 375°F. In a mixing bowl, combine eggs and whipping
cream. Mix well. Line a 9"x 9" baking dish with parchment
paper and coat with non-stick cooking spray. Place a layer of sweet
potato slices on the parchment. Season with salt and pepper. Sprinkle
in a layer of Parmesan. Add a layer of baking potato slices. Season
with salt and pepper. Sprinkle another layer of Parmesan. Repeat
process until layers reach ½-inch from top of baking dish.
Pour cream mixture over potatoes and allow to soak through all layers.
Top with remaining cheese. Cover and bake at 350° for 60 minutes
or until potatoes are tender and custard is set. Uncover and bake
10-15 minutes until lightly browned. Allow to cool overnight. Turn
potatoes onto a cutting board and remove parchment paper. Cut into
squares, triangles or circles. Microwave or heat at 350° for
15 minutes to warm before serving.