Total Time
Prep 15 mins
Cook 30 mins

Modified from, published in The Dallas Morning News on November 21, 1999 -- Recipe by Gil's Elegant Catering

Ingredients Nutrition


  1. Saute onions and garlic until transparent, but not browned.
  2. Preheat oven to 350°F.
  3. Layer potatoes (alternating colors) in a 13x9 Pyrex dish, sprayed with cooking spray.
  4. Combine onion mixture, salt, half and half, eggs, and pepper.
  5. Pour egg mixture over potatoes.
  6. Add cheese and bake uncovered for 30-35 minutes, or until potatoes are fork tender.
  7. Cool and cut into squares. Serve warm.
  8. Makes 12 servings.


Most Helpful

I have to give it 5 stars on pure enjoyment - I scaled backto 3 serves and diced to make them individual and put them in small spring form tins (bad mistake liquide leaked and tried to sedcure by envoloping in tins in alfroil - didn't really work but we ended up with lovely sweet and tender potatoes, though I did use cheddar cheeese for even though doing as individual serves I used cheddar cheese instead of parmesan ( would personaly preferred parmesan but even if I only put it on mine they would have refused to eat theirs after smelling cooked parmesan of mine). Baked at 175C for 55 minutews for beatifully tender potqtoes. Thqank you Kerfuffle-Upon_Winkle, made for Photo-tag.

I'mPat July 28, 2012

FYI, this type of potato preparation is called Dauphinoise. Dauphine is a puree that is dried and fortified with egg and starch, balanced to the point where you are able to deep fry them without exploding.

Anonymous March 29, 2016

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