Dauphinoise Potatoes Recipe

Introduction

Dauphinoise Potatoes is a classic French dish featuring thinly sliced potatoes baked in a rich, creamy garlic and herb sauce with layers of melted cheese. This comforting recipe creates tender, flavorful potatoes topped with a golden crust, perfect as a side for any special meal.

Ingredients

• 3 lbs Yukon Gold potatoes, sliced 1/16 to 1/8 inch thick
• 1 cup heavy cream
• 1 cup whole milk
• 4 large garlic cloves, minced
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 tbsp kosher salt
• 1 tsp whole peppercorns, cracked
• 1/4 tsp ground nutmeg
• 1 1/2 cups shredded cheese blend of mozzarella, gruyere, and parmesan
• Butter for greasing the baking dish

Instructions

1. Step 1: Combine the heavy cream, whole milk, minced garlic, thyme, rosemary, kosher salt, cracked peppercorns, and ground nutmeg in a saucepan. Bring to a gentle simmer over medium heat.
2. Step 2: Lower the heat and let the mixture infuse for 10 minutes. Then strain the cream mixture to remove the herbs and solids.
3. Step 3: Slice the potatoes into even thin rounds (1/16 to 1/8 inch thick) and pat dry with a clean towel to remove excess moisture.
4. Step 4: Preheat the oven to 375°F (190°C) and butter a 9 by 13 inch baking dish thoroughly.
5. Step 5: Layer the potatoes in overlapping rows in the baking dish. Pour one third of the infused cream over the potatoes, then sprinkle with one third of the shredded cheese.
6. Step 6: Repeat the layering two more times, finishing with the remaining cheese on top.
7. Step 7: Cover the dish tightly with foil and bake for 45 minutes.
8. Step 8: Remove the foil and continue baking uncovered for an additional 30 to 40 minutes, until the top is golden brown and the potatoes are tender when pierced with a fork.
9. Step 9: Allow the Dauphinoise Potatoes to rest for 10 to 15 minutes before serving. This helps the layers set for clean slices.

Tips & Variations

• For extra richness, use all heavy cream instead of mixing with milk.
• Add a pinch of cayenne pepper or smoked paprika to the cream infusion for a subtle smoky kick.
• Use a mandoline for evenly sliced potatoes to ensure uniform cooking.
• Try different cheese blends such as cheddar and Swiss for a unique flavor.

Storage

Store leftover Dauphinoise Potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) covered with foil until warmed through to avoid drying out. Avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Dauphinoise Potatoes ahead of time?

Yes, you can assemble the dish a few hours ahead and keep it covered in the refrigerator before baking. Just bring it to room temperature before placing it in the oven to ensure even cooking.

What type of potatoes work best for this recipe?

Yukon Gold potatoes are ideal because they hold their shape well when cooked and have a creamy texture. Avoid waxy potatoes like red potatoes, as they may become too firm.

Dauphinoise Potatoes Recipe

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Dauphinoise Potatoes is a classic French gratin dish featuring thinly sliced Yukon Gold potatoes baked in a rich, aromatic cream infused with garlic, herbs, and nutmeg, layered with a luscious blend of mozzarella, gruyere, and parmesan cheeses. This indulgent, creamy potato bake is perfect for comforting dinners or elegant holiday meals.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 3 lbs Yukon Gold potatoes, sliced 1/16 to 1/8 inch thick

Cream Mixture

• 1 cup heavy cream
• 1 cup whole milk
• 4 large garlic cloves, minced
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 tbsp kosher salt
• 1 tsp whole peppercorns, cracked
• 1/4 tsp ground nutmeg

Cheese

• 1 1/2 cups shredded cheese blend of mozzarella, gruyere, and parmesan

Others

• Butter for greasing the baking dish

Instructions

1. Prepare the infused cream: Combine the heavy cream, whole milk, minced garlic, fresh thyme, fresh rosemary, kosher salt, cracked peppercorns, and ground nutmeg in a saucepan. Bring this mixture to a gentle simmer over medium heat.
2. Infuse flavors and strain: Lower the heat to maintain a gentle simmer and let the cream mixture infuse with the herbs and spices for 10 minutes. Then strain the mixture to remove the thyme, rosemary, garlic solids, and peppercorns, leaving a smooth, flavorful cream.
3. Prep potatoes: Slice the Yukon Gold potatoes into even rounds between 1/16 and 1/8 inch thick. Pat them dry using paper towels or a clean kitchen cloth to remove excess moisture which helps in proper baking and texture.
4. Preheat oven and prepare baking dish: Preheat your oven to 375°F (190°C). Generously butter a 9 by 13 inch baking dish to prevent sticking and to add richness to the dish.
5. Layer the potatoes and cheese: Arrange a layer of sliced potatoes in overlapping rows on the bottom of the prepared baking dish. Pour one third of the infused cream evenly over the potato layer, then sprinkle one third of the shredded cheese blend on top. Repeat these layers two more times, making sure to finish with the remaining cheese sprinkled on the top layer.
6. Cover and bake: Cover the baking dish tightly with aluminum foil to trap steam and moisture. Bake in the preheated oven for 45 minutes to allow the potatoes to cook through and absorb the infused cream.
7. Uncover and brown: Remove the foil and continue baking uncovered for an additional 30 to 40 minutes. This step allows the top to become beautifully golden brown and slightly crispy while the potatoes become tender and creamy.
8. Rest before serving: Let the Dauphinoise Potatoes rest for 10 to 15 minutes out of the oven. This resting period allows the layers to set up, making it easier to slice and serve while enhancing the dish’s creamy texture.

Notes

• Ensure potato slices are uniform in thickness for even cooking.
• Patting potatoes dry prevents excess liquid making the dish watery.
• Using a mix of mozzarella, gruyere, and parmesan provides a balanced melt and flavor.
• Covering the dish while baking helps potatoes cook evenly and stay moist.
• Resting the dish after baking improves slicing and texture.

Keywords: Dauphinoise Potatoes, Potato Gratin, French Potato Dish, Creamy Baked Potatoes, Cheesy Potatoes, Holiday Side Dish