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Philly Dauphinoise Potatoes

April 6, 2010
By Wendy Monro

This week my focus has been on the "Paula Deen/Real Women of Philadelphia" cream cheese cooking contest.

Each week, for eight weeks, there will be a different dish to make.

Last week, the dish was a side dish.

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Food Columnist Wendy Monro cooks up Philly Dauphinoise Potatoes this week. This dish —Dauphinoise, or gratin dauphinois, potatoes — is one of Wendy’s all-time favorite side dishes.

This week, the dish is an appetizer.

Contestants are to come up with an original recipe to submit.

Then, they must make a YouTube video of themselves creating the dish.

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Philly Dauphinoise Potatoes

Time: 1 hour 15 minutes

Serves: 6

6 medium potatoes, peeled and thinly sliced

2 medium yellow onions, thinly sliced

16 oz. jar roasted red peppers, sliced

2 garlic cloves, thinly sliced

1 tsp salt

1 tsp pepper

2 Tbsp. butter, melted

16 oz. Philadelphia reduced fat chive and onion cream cheese

In a casserole dish layer the bottom with potato slices. Heat the cream cheese in the microwave for 30 seconds to make it easy to spread. Spread a layer of cream cheese over the potatoes. Add a layer of onions, garlic, and peppers. Sprinkle salt and pepper on top. Then repeat this process until you have only a layer of potatoes left and top this with the potatoes. Pour the melted butter over the top layer to aid it in becoming a beautiful golden brown.

If you are interested in becoming involved in this competition, go to for the contest rules and guidelines.

Come on ladies; let's show the world that we can cook in the Midwest too.

Sorry, men, you are not invited to be in the contest. Isn't that odd?

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But, we ladies need to represent New Ulm (and Hanska in my case), especially since we have a Kraft plant right here.

I know some amazing cooks out there who would be perfect for this (hmm hmmRose or Bobbi?).

It is so much fun. I just set up my little Flip video camera on top of a bunch of books and pretend I am a cooking star.

You can see the video I submitted at Look for my Philly Dauphinoise Potatoes video.

I hope you keep me in your thoughts as I would love to win the $25,000 contest prize and a chance to fly to Georgia and appear on Paula Deen's show.

I am going to come up with an original recipe idea and video for each week of the contest to increase my chances. I know it is a long shot; but, just dreaming about winning is fun in itself. My first entry was Philly Dauphinoise Potatoes.

Dauphinoise, or gratin dauphinois, potatoes are one of my all-time favorite side dishes. In fact, Claud made them as the side dish for our wedding reception.

We had to make them in my mom's neighbor's oven and drive the finished dish over to the reception when they finished cooking.

Unfortunately, some of the creamy garlic liquid spilled in the back of our car. Our car stunk for a year after that day. We just could not get the smell out. It was worth it because everyone loved the potatoes. It was a stinky way to remember our fun wedding night, every day, especially when it was hot outside. We were happy to get rid of that car.

The recipe originally comes from the Dauphine region in France where this dish is a specialty.

Traditionally, Dauphinoise potatoes are a very simple dish in which you thinly slice potatoes and onions.

Then, you layer these with heavy cream, cheese and butter and season each layer with salt and pepper and bouillon. This is how I usually make them. However, I wanted to come up with a twist on the traditional and to make it low fat for the contest. So, I chose the reduced fat chive and onion flavored Philadelphia cream cheese to replace heavy cream and butter, and I added roasted red peppers to make it colorful.

The result was great. I made them first for Claud's birthday party last weekend and the casserole dish was empty by the end of the night.

To me, that is a successful recipe.

So, I went ahead and curled my hair (Paula says hair is very important in the contest) and threw on some high heels and cooked it in front of the camera. Although you can't see the high heels, it made me feel more glamorous. I haven't a clue what I will do with my hair next week. I really have only one style. I should start Googling hair dos right away. Whatever the result, win or lose, I really believe this recipe turned out delicious and being involved in the competition is a lot of fun. I hope you enjoy it.



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