Prep Time: 2 Hours
Yields: 10-12 Servings
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 large sweet potatoes, peeled and thinly sliced
4 large baking potatoes, peeled and thinly sliced
5 cups heavy whipping cream
salt and black pepper to taste
ground nutmeg to taste
1 cup Parmesan cheese
1 cup Romano cheese
Note: Although you may slice the potatoes using a sharp slicing knife, it is best to use a mandolin
to achieve the thinness required. It is also imperative to line your baking pan with parchment paper
prior to baking.
Preheat oven to 350°F. In a mixing bowl, combine eggs and whipping cream. Whip
well and set aside. Using a mandolin, slice potatoes either cross or long ways working quickly to
prevent the white potatoes from oxidizing. I recommend cutting the sweet potatoes first. Place the
potatoes in separate bowls and season generously with salt, black pepper and nutmeg. Rub the
potatoes gently between your hands to blend the seasonings and coat the potatoes well with their
natural starch. Line a 9” x 13” baking dish with parchment paper and coat with nonstick cooking
spray. Place a layer of sweet potato slices on the parchment paper and sprinkle potatoes evenly
with 1 tablespoon each of Parmesan cheese and Romano cheese. Repeat with a layer of the
white potatoes then continue layering to ¼-inch from the top of the baking pan, sprinkling cheese
between each layer. Pour cream mixture over potatoes and allow to soak through all layers. Top
with remaining cheese. Cover with aluminum foil and bake 1½ hours or until potatoes are tender
and custard is set. Uncover and bake until lightly browned. Remove from oven and allow to cool
slightly. Place a layer of foil or cling wrap over the top of the baking pan. Place a cutting board or
baking tray on top of the potatoes that fits snuggly inside the perimeter of the pan. Place a cast
iron skillet or other object to apply weight gently to the top of the potatoes, pressing them firmly
overnight. Allow to cool in the refrigerator a minimum of 12 hours. When ready to serve, turn
potatoes onto a cutting board and remove parchment paper. Cut into squares, triangles or circles.
Microwave or reheat in oven at 350° for 15 minutes before serving.