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Dauphinoise Potatoes
PREP
10mins
COOK
30mins
SERVES
6 people
TOTAL
40mins
Potatoes covered in a cheesy, creamy Hellmann's® Real Mayonnaise sauce. This melt-in-your-mouth potato recipe is perfect for entertaining.
INGREDIENTS
- 3 lbs. (1.3 kgs) red bliss potatoes or all-purpose potatoes, peeled and cut into 1/2-inch (1.5- cm) -thick slices
- 1/2 cup (125 mL) light cream
- 3/4 cup (175 mL) 2% milk
- 1/4 cup (60 mL) Hellmann's® Real Mayonnaise
- 1/4 cup (60 mL) dry white wine
- 3 cloves garlic, finely chopped
- 1/2 tsp. (2 mL) ground black pepper
- 2 Tbsp. (30 mL) grated Parmesan cheese
- 3 Tbsp. (45 mL) grated Gruyere cheese
METHOD
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Preheat oven to 375°F (190°C). Spray 2-qt. (2 L) shallow baking dish with no-stick cooking spray; set aside.
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Cover potatoes with water in medium saucepot; bring to a boil over high heat. Reduce heat to low and simmer until potatoes are almost fork-tender, about 5 minutes. Drain and set aside.
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Bring light cream, milk, Hellmann's® Real Mayonnaise, wine, garlic and black pepper just to the boiling point over medium heat, stirring occasionally. Reduce heat to low and simmer 5 minutes, stirring occasionally.
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Alternately layer cooked potatoes with cream sauce in prepared baking dish. Sprinkle with cheeses.
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Bake 20 minutes or until potatoes are tender and top is golden and bubbling. Let stand 10 minutes before serving to thicken.
