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Dauphinoise Potatoes

Dauphinoise Potatoes

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Potatoes covered in a cheesy, creamy Hellmann's® or Best Foods® Real Mayonnaise sauce. This melt-in-your-mouth potato recipe is perfect for entertaining.
  • 3 lbs. red bliss potatoes or all-purpose potatoes, peeled and cut into 1/2-inch-thick slices
  • 1 1/2 cups heavy cream
  • 3/4 cup milk
  • 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/4 cup dry white wine
  • 3 cloves garlic, finely chopped
  • 1/2 tsp. ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup shredded Gruyere cheese
  • 1 Preheat oven to 375°. Spray 2-qt. 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 heavy cream, milk, Hellmann's® or Best Foods® 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.
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