Family Potatoes

I call these “Washburn Potatoes” since it is a recipe I got from my husband’s side of the family. This is a lovely and classic gratin potato recipe.

They are a little time consuming (only because most potato recipes are since potatoes take so long to cook), but not difficult. However, they are delicious and so satisfying—especially when it is cold outside. I make them at least once every winter.

Potatoes Dauphinois (Uncle Steve Washburn’s Recipe)

Ingredients:

3 lbs potatoes, peeled and thinly sliced (any white potatoes or Yukon gold)

1 clove garlic (see notes)

3 cups milk

2 eggs

Salt, to taste

Pepper, to taste

1/2 cup heavy cream or creme fraiche

1 cup shredded gruyere cheese (cheddar, Colby jack, or gouda can also be used)

Directions:

Preheat oven to 400 degrees F.

Cut garlic clove in half and rub the inside of a 6-quart casserole dish or 9x13” baking dish with the cut sides of the garlic. (See notes)

The casserole or baking dish does not need to be sprayed with cooking oil.

Layer the potatoes in the dish.

Mix together the milk, eggs, salt, and pepper. Pour mixture over the potatoes. The potatoes should just be covered, but not drowned. You can add more milk, if necessary, to cover the potatoes.

Place in the oven for 50-60 minutes, or until potatoes are tender, breaking the crust that forms, and folding it in two or three times throughout the bake time.

Remove from the oven, dot the surface with cream and top with shredded cheese.

Return to the oven and bake an additional 10-15 minutes, or until the cheese is nicely browned with a rich, brown crust.

Remove from oven and let rest for 5-10 minutes before serving.

Source: I got this from Mike and Debra Washburn, and they got it from Steve Washburn.

Notes: Rather than rubbing the sides of the pan with a cut piece of garlic clove, I stir in about 1 teaspoon (or to taste) of minced garlic or bottled minced garlic to the milk and egg mixture prior to pouring it over the potatoes.