Dauphinoise Potato Casserole

Ingredients and Weight:

• Russet potatoes (Yukon Gold or Idaho): 2.5 pounds (1.1 kg)
• Heavy whipping cream: 4 cups (960 ml)
• Milk: 1 cup (240 ml)
• Gruyere cheese: 1 cup (120 g), grated
• Parmesan cheese: 1 cup (120 g), grated
• Garlic: 4 cloves, minced
• Onion: 1 large, finely chopped
• Salt and black pepper to taste

Preparation Time: 45 minutes

Cooking Time: 1 hour 15 minutes

Difficulty Level: 3/5 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Peel and thinly slice the potatoes using a mandoline or sharp knife.
3. In a large skillet, sauté the onion in a little butter until softened. Add the garlic and cook for 1 minute more.
4. In a large bowl, combine the potatoes, sautéed onion and garlic, heavy cream, milk, Gruyere cheese, and Parmesan cheese. Season with salt and pepper to taste.
5. Pour the mixture into a greased 9x13 inch (23x33 cm) baking dish.
6. Cover the dish with foil and bake for 1 hour.
7. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.

Nutritional Information (per serving):

• Calories: 350
• Fat: 20 g
• Carbohydrates: 40 g
• Protein: 15 g

Dish Characteristics:

• Creamy and velvety texture
• Rich and flavorful with a hint of garlic
• Crisp and golden brown top
• Suitable for American taste buds

User Comments:

• "This potato casserole is so delicious! The potatoes are cooked perfectly and the cheese sauce is creamy and flavorful."
• "This recipe was easy to follow and turned out fantastic. It's a new favorite in our family."
• "The Dauphinoise Potato Casserole was a hit at our dinner party. It was a perfect side dish."

Special Precautions and Tips:

• Use high-quality potatoes for the best results.
• If you don't have a mandoline, you can use a sharp knife to thinly slice the potatoes.
• Don't be afraid to season the dish generously.
• Let the casserole rest for 10 minutes before serving to allow it to set.