Description
A rich and indulgent side dish of thinly sliced potatoes baked in creamy garlic-infused milk and topped with melted cheese. These buttery, cheesy potatoes are the ultimate comfort food for any occasion.
Ingredients
For the Dauphinoise Potatoes:
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4 large Russet or Yukon Gold potatoes, peeled and thinly sliced
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2 cups heavy cream
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1 cup whole milk
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2 cloves garlic, minced
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1 tablespoon unsalted butter (for greasing the baking dish)
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1 teaspoon fresh thyme leaves (optional)
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1 teaspoon salt
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½ teaspoon black pepper
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1 cup grated Gruyère cheese (or a mixture of Gruyère and Parmesan)
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1 tablespoon fresh parsley (optional, for garnish)
Instructions
Begin by preheating your oven to 375°F (190°C). While the oven is heating up, prepare your potatoes. Peel the potatoes and slice them thinly, about ⅛ inch thick. A mandolin slicer works great for this step, as it ensures uniform thickness across all the slices, which helps the potatoes cook evenly.
Once the potatoes are sliced, place them in a bowl of cold water to prevent them from browning. This also helps remove excess starch, ensuring that the potatoes cook to a tender texture.
In a small saucepan, combine the heavy cream, whole milk, minced garlic, salt, and black pepper. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer. Be sure not to let it come to a boil, as it can cause the cream to curdle.
Once the cream is simmering, remove the saucepan from the heat and let it sit for a few minutes to allow the garlic to infuse the liquid with its flavor. If you prefer a stronger garlic flavor, you can let the cream mixture steep for a longer time before using it.
While the cream mixture is infusing, grease a baking dish with the unsalted butter to prevent the potatoes from sticking. If you like, you can also rub the dish with a garlic clove for an extra layer of flavor.
Start layering the potato slices in the greased baking dish. Arrange the slices in overlapping rows, covering the bottom of the dish. After the first layer, pour a portion of the cream mixture over the potatoes. Sprinkle a little bit of grated cheese on top of the cream. Repeat this process—layer of potatoes, cream mixture, and cheese—until all of the potatoes are used.
If you’re using thyme, sprinkle some fresh thyme leaves between the layers for added aroma and flavor. Once you’ve layered all the potatoes and poured the remaining cream mixture over the top, sprinkle the remaining cheese on top for a golden, cheesy crust.
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake the potatoes for 45 minutes. The foil helps retain moisture, allowing the potatoes to cook evenly. After 45 minutes, remove the foil and continue baking for another 25-30 minutes, or until the top is golden brown and crispy, and the potatoes are tender when pierced with a fork.
Keep a close eye on the potatoes during the final 10 minutes of baking. If the top is browning too quickly, cover it loosely with foil again to prevent burning.
Once the Dauphinoise Potatoes are done, remove the dish from the oven and let it rest for 5-10 minutes before serving. This resting time allows the cream to set and makes the dish easier to slice. Garnish with freshly chopped parsley for a touch of color and added flavor.
Serve the Dauphinoise Potatoes alongside your favorite main course. They are a fantastic side dish for roasted meats, grilled fish, or even a simple green salad for a lighter meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 22-25g
- Carbohydrates: 25-30g
- Protein: 4g