Dauphinoise Potatoes
There's nothing quite like creamy and cheesy potatoes straight out of the oven. Step it up a notch with this Parisian twist. Recipe courtesy Viking Cooking School.
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Cooking tools:
- Mandoline
- Loaf pan
- Whisk
- Mixing bowl
- Oven
- Parchment paper
- Peeler
- Grater
- Measuring cup
- Measuring spoon
- Fork
- Chef's knife
- Cutting board
- Plate
Ingredients
- ½ C heavy cream
- 1 large egg
- ¾ t kosher salt
- ½ t freshly ground white pepper
- Vegetable oil cooking spray
- 1 clove garlic, peeled and lightly crushed
- 1 russet potato (about 10 to 12 ounces)
- 2 T freshly grated Gruyere cheese
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