Description
Creamy, layered Dauphinoise potatoes bring French culinary elegance to your dinner table with rich, tender slices of potato baked in garlic-infused cream. Cheese-topped and golden brown, this classic French side dish promises comfort and indulgence you’ll savor with each luxurious bite.
Ingredients
Scale
Main Ingredients:
- 2.5 pounds (1.1 kilograms) Yukon Gold potatoes, peeled and sliced 1/4-inch thick
- 2 cups (480 milliliters) heavy cream
- 2 cups (480 milliliters) whole milk
- 8 ounces (226 grams) Gruyere cheese, grated
Aromatics and Seasonings:
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1/2 teaspoon ground nutmeg
- 1 teaspoon fresh thyme leaves
- 2 dried bay leaves
Preparation Ingredient:
- 1 tablespoon unsalted butter (for greasing)
Instructions
- Preheat the oven to 350°F and generously coat a 9×13-inch baking dish with butter to prevent sticking.
- Gently simmer sliced potatoes in a luxurious blend of cream, milk, minced garlic, aromatic spices, and fragrant bay leaves until they reach a delicate tenderness, approximately 10-12 minutes.
- Carefully remove the bay leaves from the creamy mixture, ensuring no herbs remain in the liquid.
- Construct the first potato layer in the prepared baking dish, evenly distributing half the potato slices and sprinkling a generous amount of grated cheese across the surface.
- Repeat the layering process with the remaining potato slices, creating a second uniform layer topped with another helping of cheese.
- Delicately pour the remaining cream mixture over the layered potatoes, ensuring complete coverage and even distribution.
- Sprinkle a final layer of cheese on top to create a golden, crispy crust during baking.
- Bake uncovered in the preheated oven for 40-45 minutes, watching for a rich golden-brown color and bubbling edges indicating perfect doneness.
- Allow the dauphinoise to rest for 15 minutes after removing from the oven, enabling the creamy layers to set and flavors to intensify.
- Garnish with freshly chopped thyme leaves before serving to add a bright, herbaceous note to the rich potato dish.
Notes
- Opt for waxy potatoes like Yukon Gold or red potatoes for the creamiest texture and best hold during baking.
- Slice potatoes uniformly using a mandoline to ensure even cooking and a professional-looking presentation.
- Consider using a mixture of cheeses like Gruyère and Parmesan for a more complex, rich flavor profile.
- For a lighter version, substitute heavy cream with half-and-half or milk and reduce overall cream quantity to cut calories.
- Prep Time: 15 mins
- Cook Time: 55-60 mins
- Category: Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 418 kcal
- Sugar: 5 g
- Sodium: 296 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 100 mg