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
Parboil for 10 minutes. Drain potatoes and place
tablespoons chopped green onions
tablespoons all-purpose flour
teaspoon sweet paprika
teaspoon mustard powder
teaspoon ground black pepper
teaspoon chopped fresh parsley
⅓ cups whole milk
them in a 3-quart
casserole with a lid. Preheat oven to 500
sauce with seasonings: In a 2-quart saucepan, melt
butter and sauté onions for 5 minutes.
3. In a small bowl,
mix the flour, salt, paprika, mustard, nutmeg,
and parsley. Whisk into the butter. Add milk, whisk
thick. Pour the white sauce over the potatoes, cover and
for 30 minutes. Top with cheese, bake 5 minutes.
Makes 6 servings