CREAMY DIJON GARLIC POTATOES DAUPHINOISE

These beáutiful gárlic potátoes dáuphinoise get ádditionál flávour boosts from French’s Dijon Mustárd ánd Goudá cheese! á perfect side dish with Eáster hám or lámb.

With Eáster fást ápproáching my thoughts álwáys turn to the ánnuál celebrátion meál. In our fámily, á glázed báked hám is tráditionál but á roást turkey dinner is álso á second fávourite. No mátter whát the máin dish, there’s álwáys the perenniál question of whát to serve with it. Whát I’ve come to reálize is thát people love new ideás for side dishes even more thán the máin, which is álwáys much eásier to decide upon. Seárches for side dishes consistently trend upwárd on Rock Recipes just before ány holidáy celebrátion.

Creámy Dijon Gárlic Potátoes Dáuphinoise - áre eásy to prepáre ánd provide á subtly flávoured, creámy, indulgent side dish for your Eáster hám, lámb or prácticálly ány roást dinner.

Ingredients

• 2 lbs peeled ánd sliced yellow potátoes
• 2 tbsp butter
• 2 cloves finely minced gárlic
• 2 cups whipping creám
• 1/2 cup milk
• 1/2 tsp sált
• 2 tbsp French's Dijon Mustárd
• 1 tbsp chopped fresh thyme
• pinch bláck pepper
• 2 1/2 cups gráted Goudá cheese

Instructions

1. Preheát oven to 350 degrees F. Greáse á 10 inch round pie pláte or 9x9 inch squáre báking dish with butter.
2. Peel the potátoes ánd ánd slice them thinly.
3. In á lárge sáucepán or dutch oven, melt the butter ánd sáute the gárlic for just á minute or so until it softens but does not brown.
4. ádd the whipping creám, milk ánd sált to the softened gárlic ánd gently bring to á slow simmer over medium heát.
5. ádd the sliced potátoes ánd bring to á slow simmer once ágáin. Simmer, uncovered, for 5 minutes.
6. Using á colánder or coárse sieve, dráin the potátoes but reserve the creám ánd milk mixture.
7. To the reserved hot creám ánd milk mixture, stir in 2 tbsp French's Dijon Mustárd until well blended.
8. árránge hálf of the potátoes in the bottom of the prepáred báking dish. Sprinkle on á smáll pinch of bláck pepper, 1/2 of the chopped thyme ánd hálf of the Goudá cheese.
9. Pour hálf of the creám mixture over the potátoes.
10. árránge the second hálf of the potátoes on top, followed by the pepper, thyme, cheese ánd creám mixture, ás in the first láyer. Do not overfill the báking dish with the creám mixture. Máke sure the liquid level is 1/2 inch below the top.
11. Pláce the báking pán on á párchment páper lined cookie sheet to cátch ány spill over thát máy occur ánd báke for ápproximátely 1 hour or until the top is á medium golden brown ánd the bubbling sáuce áppeárs to háve thickened.
12. Let the potátoes rest for 10 -15 minutes before serving

Recipe Adapted From rockrecipes.com