Source: Food Combining for Health
Date tried: April 6, 2012
Yield: 2 servings
Time needed: 45 minutes
This is a low-fat variation on scalloped potatoes. The vegetables are cooked in water, not milk and very little cream or butter is used. There is less time in the oven as well, since the potatoes are parboiled first. If you get new crop potatoes, they don’t even need to be peeled.
Potatoes Dauphinois à la Hay
2 baking size waxy new potatoes per person
1 small onion per person
Freshly ground black pepper
A small amount of heavy cream or butter
Preheat oven to 425oF
Cut potatoes into thin slices (without peeling) and chop onion.
Place onion and potato slices in a saucepan with about 1” of water.
Season with salt and pepper.
Cook over medium heat about 6-8 minutes until potatoes are tender and most of water is absorbed.
Turn contents of saucepan, including remaining water, into shallow, buttered baking dish.
Drizzle cream over top (or dab with butter) and bake about 30 minutes until potato is golden brown and slightly crispy.