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Dauphine Casserole

3-quart Casserole Dish

"Pommes à la dauphinoise" originated in the Dauphine region, also known as the French Alps culinary region, on the Italian border. This dish is traditionally cooked in earthenware.

    4 cups thinly sliced russet, yellow or red potatoes
    3 tablespoons butter
    2 tablespoons chopped green onions
    3 tablespoons all-purpose flour
    1 teaspoon salt
    ¼ teaspoon sweet paprika
    ¼ teaspoon mustard powder
    Sprinkle ground nutmeg
    ⅛ teaspoon ground black pepper
    1 teaspoon chopped fresh parsley
    1 ⅓ cups whole milk
    Cheddar cheese

1.  Potatoes: Parboil for 10 minutes. Drain potatoes and place
     them in a 3-quart casserole with a lid. Preheat oven to 500

2.  White sauce with seasonings: In a 2-quart saucepan, melt  
      the butter and sauté onions for 5 minutes.

3.  In a small bowl, mix the flour, salt, paprika, mustard, nutmeg,
     pepper and parsley. Whisk into the butter. Add milk, whisk
     until thick. Pour the white sauce over the potatoes, cover and
     bake for 30 minutes. Top with cheese, bake 5 minutes.

     Makes 6 servings


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