
Dauphinoise Potato Recipe Scalloped Potatoes Recipes
Dauphinoise Potato Recipe Scalloped Potatoes Recipes – Best potato recipe ever the Right way with On The Road Eats. Great with an entrée, for breakfast or by itself (No really) you can make it for your family, easy to make, super good! Watch the Video and you will see for yourself…

Dauphinoise Potato Recipe Scalloped Potatoes Recipes
Reilly style is the only way you want to have it. This recipe is easy, and super good as a side dish or by itself. ! Enjoy and don’t forget to check out www.ontheroadeats.com for more fun, Chef Reilly’s recipes and reviews. Don’t forget to look at Chef Reilly’s Fast Review below! This has been another Gem brought to you by On The Road Eats. See Ya On The Road – Chef Reilly
Ingredients
- 2 1/2 LB Potatoes
- 1 1/2 Cups Whole Milk
- 2 1/2 Cups Heavy Cream
- 1 1/2 Tbsp Grated Nutmeg
- 8 oz Shredded Gruyere Cheese
- 8 oz Shredded Smoked Gouda Cheese
- 2 Tsp Seal Salt (or to taste)
- 2 Tsp Pepper (or to taste)
Here’s how you make this Super Easy and Super Good Potato Side!
Download the recipe card….
Chef Reilly’s 5 Spoon Review:
Food – 4 Spoons
Ambiance – 5 Spoons (Again my house)
Service – 4 Spoons (had an off day)
Taste – 5 Spoons
Chef Reilly’s F.A.S.T. Review total avg…4.5 spoons! Best potato recipe I have made, Award Winning!
Another Gem and award winning recipe brought to you by
On The Road Eats, LLC
On The Road Eats & The F.A.S.T. Review with Chef Greg Reilly
You won’t find a better authority on food than a Chef! Chef Greg Reilly has put together On The Road Eats, a one stop for all your culinary interests. Finger Lickin’ Good Recipes…Easy, Original, Family and from other Chefs. Recipes that you can cook at home and are super easy with easy how to instructions and video. Cooking Shows…from Chef Reilly’s own kitchen to restaurants and homes all over the world. The F.A.S.T. Review With all the choices out there, Chef Reilly will help you find places that will make your dining experiences unforgettable!
See Ya On The Road ~ Chef Greg Reilly
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