Dauphinoise Potatoes

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Potatoes covered in a cheesy, creamy Hellmann's® Real Mayonnaise sauce. This melt-in-your-mouth potato recipe is perfect for entertaining.
  • 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 grated Parmesan cheese
  • 3 Tbsp. (45 mL) grated Gruyere cheese

Nutritional information

 

Amount per serving

Calories310
Calories from Fat120
Total Fat13g
Saturated Fat4g
Trans Fat0g
Cholesterol20mg
Sodium170mg
Total Carbs39g
Dietary Fiber4g
Sugars5g
Protein8g
Calcium15%
Iron10%
Vitamin C35%
Vitamin A4%
  • 1 Preheat oven to 375°F (190°C). Spray 2-qt. (2 L) shallow baking dish with no-stick cooking spray; set aside.
  • 2 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.
  • 3 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.
  • 4 Alternately layer cooked potatoes with cream sauce in prepared baking dish. Sprinkle with cheeses.
  • 5 Bake 20 minutes or until potatoes are tender and top is golden and bubbling. Let stand 10 minutes before serving to thicken.