Philadelphia dauphinoise potatoes

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Philadelphia dauphinoise potatoes
Philadelphia dauphinoise potatoes
Servings:Serves 6
Calories per serving:262
Ready in:1 hour, 50 minutes
Prep. time:20 minutes
Cook time:1 hour, 30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:26th April 2013

Luxurious, extravagant and rich, this dish, that originates from Dauphine in the French Alps, is simple and easy to cook - this version uses Philadelphia cream cheese.

Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.


Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe


Mise en place

  • 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
  • Lightly grease a baking dish (16cm x 20cm)

Method

  1. Heat the butter in a medium saucepan. Stir in the onion and garlic.
  2. Cook over a low heat until starting to soften. Add the Philly and gradually stir in the milk, continue heating until just melted.
  3. Layer half the potatoes into the greased dish and pour over half of the Philly sauce.
  4. Top with the other half of the potatoes and the remaining Philly sauce, seasoning each layer.
  5. Sprinkle with the cheese and bake for 1 - 1.5 hours until golden and the potatoes and cooked through.
  6. You will need to cover with foil after 30 minutes of cooking to prevent it browning too much.

Recipe source

Chef's notes

Use King Edwards or Desiree potatoes for the best results as they keep their shape.

See also

Other recipes using Philadelphia Original cream cheese:

Recipe review

Not a fan

3.5/5 These potatoes are ok, but I'm not a fan of over-processed cheese. Much nicer using a locally produced cheese. Jerry, aka Chef (talk)

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