Artificial Food Coloring Free Dauphinoise Potatoes
Total time1 hr 45 min
Prep time20 min
Cook time1 hr 15 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 lbs (about 900g) starchy potatoes, such as russet or yukon gold, peeled
See allFresh Russet Potato
Speedy Spuds Potato - Each
Prince Edward Island Potato Country Yellow Gold Pommes De Terre:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_cf2c41e9-01c3-4b04-a230-59a202d80a7a.jpg)
PotatoesGreen Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, peeled and halved
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ tsp freshly grated nutmeg
- 1 tbsp unsalted butter, softened
Instructions
- 1
Preheat the oven to 325°F (165°C). Rub the inside of a 9×13-inch baking dish all over with the softened butter and set aside.
- 2
Combine the heavy cream, milk, garlic, salt, pepper, and nutmeg in a large saucepan over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles appear at the edges — do not let it boil. Remove the garlic halves and discard them.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!