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Dauphinoise Potatoes Recipe

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4.5 from 85 reviews

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/dauphinoise-potatoes-recipe/