The Maiden's Court: Weekend Cooking: Potatoes Dauphinois

For this week’s Weekend Cooking segment we made a French side dish from the Entertaining Newport Style cookbook. I should point out that we have never made anything French inspired before because they tend to be more difficult recipes, this one however was fairly easy.

Dining Room at Marble House

The recipe we chose was Potatoes Dauphinois from the French-Inspired Formal Dinner Party menu at Marble House. William and Alva Vanderbilt summered at Marble House in Newport, Rhode Island. To give you a little information about Marble House and how the French theme ties in – the dining room of Marble House was inspired by the Salon of Hercules at Versailles. In 1897, a formal ball was held at Marble House and the theme was a French dinner party. French inspired touches included footmen dressed in the style of Louis XIV and the food courses prepared by 9 French chefs.

Potatoes Dauphinois
6 servings

Ingredients:
1 Tablespoon butter, melted
2 Pounds baking potatoes (such as Russet or Yukon Gold), peeled and thinly sliced
Salt to taste
1 cup shredded Gruyere cheese
1 cup (or more) heavy cream or half and half
Freshly grated nutmeg

Directions:
1) Preheat oven to 350°F. Brush the inside of a 9 inch baking dish with the melted butter.
2) Place ½ of the potatoes in the prepared dish and season with salt. Sprinkle with ½ of the cheese. Add ½ cup of cream.
3) Repeat step 2 using the remaining potatoes, cheese and enough cream to cover. Sprinkle with nutmeg.
4) Place the dish on a baking sheet. Bake for 1 hour or until the top is golden brown and the potatoes are tender. Let stand 5 minutes before serving.

I love au gratin potatoes and this was a very similar style dish. I think I would have added a little bit more salt than my boyfriend did, it was a tiny bit on the bland side, or maybe sprinkled a little nutmeg throughout rather than just on top. I also felt like I wanted a little bit more cheese, but that would be a personal preference choice. Overall the potatoes came out very good and would be a great addition to a steak or as the book recommends, lamb.

Weekend Cooking is hosted by Beth F at Beth Fish Reads. Any post remotely related to cooking qualifies!