Description
Potato dauphinoise is rich, creamy, and topped with golden cheese. Thinly sliced potatoes baked in cream make for a French side dish that’s both comforting and elegant.
Ingredients
Scale
Main Ingredients:
- 2.5 pounds (1.1 kg) Yukon Gold potatoes, peeled and sliced
- 2 cups (480 ml) heavy cream
- 2 cups (480 ml) whole milk
- 8 ounces (226 grams) Gruyere cheese, grated
Flavor Enhancers:
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1 teaspoon fresh thyme
- 2 dried bay leaves
Additional Ingredients:
- 1 tablespoon unsalted butter
Instructions
- Grease a rectangular baking vessel with butter, ensuring complete coverage for preventing potato adherence.
- Combine sliced potatoes with dairy mixture featuring aromatic garlic, fragrant herbs, and delicate seasonings in a simmering pan for approximately 5-7 minutes until potatoes slightly soften.
- Extract bay leaves from the creamy liquid, discarding them carefully to preserve the subtle infused flavor.
- Construct initial potato layer within prepared dish, distributing cheese evenly across the surface to create rich, melting texture.
- Replicate layering technique with remaining potato slices, ensuring uniform distribution and consistent coverage.
- Cascade remaining cream mixture throughout the assembled layers, guaranteeing complete moisture penetration.
- Generously sprinkle additional cheese across the top, creating a golden, crispy exterior during baking.
- Position dish in preheated 350°F oven, allowing 40-45 minutes for transformation into bubbling, caramelized perfection.
- Let the dish rest for 10–15 minutes so it sets and the flavors come together.
- Optional: Garnish with delicate thyme sprigs for aromatic and visual enhancement before serving.
Notes
- Opt for starchy potatoes like Russet or Yukon Gold for the creamiest, most luxurious texture that holds its shape perfectly during baking.
- Slice potatoes uniformly using a mandoline for consistent cooking and an elegant, professional presentation that ensures even layers.
- Consider dairy-free alternatives by substituting heavy cream with coconut milk or cashew cream for lactose-intolerant or vegan guests, maintaining the dish’s rich, comforting essence.
- Prep Time: 5 mins
- Cook Time: 1 hour 42 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 312 kcal
- Sugar: 4 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 70 mg