Blue Potato Dauphinoise

I created this recipe for the Holiday 2014 issue of Sweet Paul Magazine. View the original article here.

Serves 6


· 2¼ lbs blue or purple potatoes
· 2 large cloves garlic
· 2 tablespoons butter, softened
· 2½ cups heavy cream
· pinch of nutmeg, freshly grated
· salt & pepper, to taste


Preheat the oven to 325°F.
Peel the potatoes and cut them into ⅛” thick slices.
Cut the cloves of garlic in half and rub them around the inside of a cast-iron or earthenware dish.
Butter the dish generously.
Layer the potato slices in the dish.
Season cream with nutmeg, salt, and pepper to taste.
Pour over potatoes and bake for 1–1½ hours, until the cream has been absorbed by the potatoes, and tops are golden.

Photography by Linda Pugliese, Food and Styling by Carlo Geraci

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