Blue Cheese Potatoes Dauphinoise

Potatoes Dauphinoise Potato Casserole with blue cheese. On a fork.

Potatoes Dauphinoise casserole with blue cheese. Thin sliced potatoes are cooked in cream and modestly seasoned with blue cheese, salt and pepper.

Course Side Dish

Cuisine French

Prep Time 20

Cook Time 45

Servings

Calories 440kcal

Author Lea Ann Brown

Ingredients

3 pounds Yukon Gold Potatoes peeled and sliced ⅛" thick
5 ounces Blue Cheese crumbled
3 cups cream
salt and pepper to taste
4 ounces Panko Bread Crumbs
2 tablespoons unsalted butter

Instructions

Preheat oven to 350 degrees.
Grease or spray a 9 x 13" pan with Pam
Using a mandolin, slice peeled potatoes using the ⅛' setting.
Layer ⅓ of the potatoes in the casserole dish. Salt and pepper the layer and sprinkle on ⅓ of the crumbled blue cheese.
Repeat this layering process two more times.
Pour the cream over the potatoes. The cream should just cover the top of the potatoes.
Gently press down on the potatoes to create a more compact layering effect.
Bake for 45 minutes. Or until potatoes are tender.
In the meantime make the Panko Bread Crumb topping.
Heat a large non-stick skillet over medium high heat. Once the pan is hot, add the butter.
When the butter is sizzling, turn down the heat and add the Panko Bread Crumbs. Cook the Panko Crumbs until they start to turn golden brown. Stir often to insure an even browning. This should take about 10 minutes.
Set aside until casserole is done.
Remove casserole from oven and sprinkle a thin layer of toasted Panko crumbs over the top of the casserole.
Save unused toasted crumbs in a covered container. They'll keep for a couple of weeks.

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