These beautiful garlic potatoes dauphinoise get additional flavour boosts from French’s Dijon Mustard and Gouda cheese! A perfect side dish with Easter ham or lamb.
With Easter fast approaching my thoughts always turn to the annual celebration meal. In our family, a glazed baked ham is traditional but a roast turkey dinner is also a second favourite. No matter what the main dish, there’s always the perennial question of what to serve with it. What I’ve come to realize is that people love new ideas for side dishes even more than the main, which is always much easier to decide upon. Searches for side dishes consistently trend upward on Rock Recipes just before any holiday celebration.
I’m a firm believer that a celebration dinner should be just that; a time for a little indulgence to make the occasion special. In planning Easter side dishes this year, I wanted to create something is truly flavourful, a little indulgent and which would pair with practically any traditional main dish from baked ham to leg of lamb. With the aid of some French’s Dijon Mustard as a flavour base, this satisfying Creamy Garlic Dijon Potatoes recipe turned out to be that perfect, versatile side dish.
While Dijon mustard can be a bold flavour accompaniment to the perfect sandwich, when added to the base of this creamy sauce, it takes on much a more subtle, complimentary flavour which does not overpower the fragrant thyme or rich Gouda cheese in this recipe. Instead, it provides a unifying flavour note that balances the whole dish.
No matter what you’re serving this Easter, this easy to prepare, tempting version of classic Potatoes Dauphinoise is sure to be a delectable accompaniment and have your guests asking for the recipe.
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- 2 lbs peeled and sliced yellow potatoes
- 2 tbsp butter
- 2 cloves finely minced garlic
- 2 cups whipping cream
- 1/2 cup milk
- 1/2 tsp salt
- 2 tbsp French's Dijon Mustard
- 1 tbsp chopped fresh thyme
- pinch black pepper
- 2 1/2 cups grated Gouda cheese
Preheat oven to 350 degrees F. Grease a 10 inch round pie plate or 9x9 inch square baking dish with butter.
Peel the potatoes and and slice them thinly.
In a large saucepan or dutch oven, melt the butter and saute the garlic for just a minute or so until it softens but does not brown.
Add the whipping cream, milk and salt to the softened garlic and gently bring to a slow simmer over medium heat.
Add the sliced potatoes and bring to a slow simmer once again. Simmer, uncovered, for 5 minutes.
Using a colander or coarse sieve, drain the potatoes but reserve the cream and milk mixture.
To the reserved hot cream and milk mixture, stir in 2 tbsp French's Dijon Mustard until well blended.
Arrange half of the potatoes in the bottom of the prepared baking dish. Sprinkle on a small pinch of black pepper, 1/2 of the chopped thyme and half of the Gouda cheese.
Pour half of the cream mixture over the potatoes.
Arrange the second half of the potatoes on top, followed by the pepper, thyme, cheese and cream mixture, as in the first layer. Do not overfill the baking dish with the cream mixture. Make sure the liquid level is 1/2 inch below the top.
Place the baking pan on a parchment paper lined cookie sheet to catch any spill over that may occur and bake for approximately 1 hour or until the top is a medium golden brown and the bubbling sauce appears to have thickened.
Let the potatoes rest for 10 -15 minutes before serving.
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Rock Recipes is happy to have this post sponsored by French’s Dijon Mustard, which provided both product and compensation for the development of this recipe.