Dauphinoise potatoes

[Iwasthefourthwiseman]

I want to make dauphanoise potatoes over the holidays, but I forgot to get gruyere at Waitrose. can I substitute it with another cheese and has anyone got any good recipes?

Also any chance I can make it in advance?

I never put cheese in dauphinoise - just cream and butter and garlic.

you can substitute any cheese you like (really dauphinoise don't have cheeses on top, but they are plenty of other recipe which are similar and do have cheeses).
Just not too fat a cheese, cheddar usually oozes grease and it is a bit yucky and salty melted.

I use parmesan but I make mine in a pan on the stove and finish under the grill rather than in the oven because despite many attempts whenever I try to do it in the oven it ends up runny with underdone potatoes. I actually make a healthy version using stock, dijon mustard, garlic and a bit of Elmlea - when it is cooked it is still lovely and creamy. Heat butter in pan with garlic, add sliced pots and coat with butter and tablespoon of flour and mix, add stock/cream/mustard and cover. To make for 2 adults and 2 DCs I use 3 big baking potatoes and about 350ml liquid. Simmer for about 20 mins then cover with grated parmesan and put under grill to crispen. Not strictly dauphinoise but what passes for it in our house - generally referred to as 'mummy's yummy potatoes'.

Also, should have said that you could make in advance and leave the cheese bit until ready to servce. Heat and then put on cheese and put under grill.

Wondering if I could do the prep and assemble the lot, including the cream etc, and pop in fridge to bake it the following day?

Yes you can.
And I put in almost any cheese I gave to hand. And I grate it into the layers with the cream.
I have no fear of cholesterol.

I bought Gouda, as Waitrose were out of Gruyere yesterday. I think it would be fine to prep it in advance; maybe you could even part cook it in advance?

Thanks for all the replies. I've got Parmesan so maybe I'll just use that. Now the important question do I need to parboil the potatoes first?

I use Delia's recipe - oven at 150. Slice up spuds, layer with garlic/salt/pepper. 5fl oz milk and 5 fl oz cream (but I usually at least double this quantity) pour over adn put in oven for 1.5 hrs. Never fails, no need for par boiling!

No don't par boil. No need.

I simmer sliced potatoes in cream & milk before adding softened onions and garlic. Tip into a dish and cook for an hour in a low oven. Never fails, and the potatoes are always cooked.