Friday, May 16, 2014

Pommes Dauphinois de Ville Platte (Ville Platte Scalloped Potatoes)

The perfect side dish to Cajun Shrimp Burgers, this recipe captures the best of Ville Platte in one dish! Rich, flavorful, and seasoned to perfection with Cajun goodness, Slap Ya Mama Cajun Etouffee Sauce is the perfect base for this take on classic Pommes Dauphinois, or Scalloped Potatoes. Milk and cream provide a silky vehicle for these true Creole flavors, and the smoky goodness of Teet’s Pure Pork Sausage sends this dish into flavor overdrive. You’ll want to eat this for breakfast, lunch, dinner, and any chance you get in between!

Pommes Dauphinois de Ville Platte (Ville Platte Scalloped Potatoes)
by Gary Gee

Serves/Makes 8

2 Tablespoons butter
4 cups red potatoes (about 6 medium), sliced 1/4-inch thick
1/2 pound smoked sausage (such as Teet’s Pure Pork Sausage), thinly sliced
8 ounces Gruyere cheese, shredded
1 1/2 cups whole milk
1 cup whipping cream
1 cup Slap Ya Mama Cajun Etouffee Sauce
1 Tablespoon Creole mustard
1 teaspoon Worcestershire sauce
1 clove garlic, chopped
1/2 teaspoon dried thyme
1/2 teaspoon Slap Ya Mama White Pepper Blend Cajun Seasoning, plus more for garnish
1 pinch salt
1 pinch freshly ground black pepper
4 ounces Parmesan cheese, shredded
Snipped chives, for garnish (optional)

Preheat oven to 350°F.

Grease 8 x 11 casserole dish with butter. Layer potatoes, sausage, and Gruyere in casserole dish, ending with cheese.

Place the milk and cream in a saucepan and bring to a simmer over medium heat. Add Slap Ya Mama Cajun Etouffee Sauce, mustard, Worcestershire, garlic, thyme, Slap Ya Mama White Pepper Blend Cajun Seasoning, salt and
pepper. Whisk until thoroughly combined and simmering, but not boiling. Pour over potato mixture in casserole. Sprinkle with Parmesan cheese, and dash with additional Slap Ya Mama White Pepper Seasoning.

Cover casserole tightly with foil and bake for one hour. Uncover and bake an additional 45 minutes, or until potatoes are cooked through, top is browned, and sauce is bubbly. Remove from oven and let rest for 30 minutes. Garnish with chives, if desired. Cut into wedges or use a big spoon to serve.


  1. Gratin dauphinois is a French dish of sliced ​​potatoes baked in milk or cream, from the Dauphiné region in south-eastern France. There are many variants of the . bwwlistens

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