potatoes dauphinoise bomb cheesey baked potatoes

Ingredients potatoes dauphinoise bomb cheesey baked potatoes

ingredients
1 1/2 lb russest/mealy (all purpose) potatoes
3 tbsp butter
1 salt
1 pepper (ground white/black)
1 pinch ground nutmeg (optional)
1 can cream of mushroom
1 cup milk
2 egg yolks
3 oz sliced mushrooms
1/2 small onion- chopped small (1/4" dice) 2-3 cloves of garlic (minced)
4 oz (or more) grated cheese- gruyere/mozerella/colby jack

how to make potatoes dauphinoise bomb cheesey baked potatoes

preheat oven to 350°F

peel potatoes , cut into thin slices (1/8" thick)

combine and whisk milk and cream of mushroom in sauce pan over medium low heat

melt 2 tablespoons of the butter in a seperate pan. then add onions , cook 2 minutes

add sliced mushrooms to the pan with the onions. toss well so that the mushrooms are coated in butter all around. cook until tender and onions are translucent.

meanwhile, in a mixing bowl whisk egg yolk together

gradually whisk the cream of mushroom mix into the egg yolk. whisk slow and thuroughly

now, with the remaining tablespoon of butter, grease a 2" deep baking dish.

add a layer of potatoe slices to the dish

pour a portion of the cream of mushroom accross potatoes

lightly sprinkly salt, pepper, nutmeg on potatoes

disperse a portion of onions/mushrooms on top

sprinkle cheese on top. repeat layers(3-4)

bake 50-60 minutes. let cool 5-10 minutes and serve