Dauphinoise Potatoes layer thin potato slices in garlicky thyme-infused cream, bake till tender creamy core meets crispy cheese blanket. French classic delivers luxe comfort, nutmeg-kissed richness slow-baked 90 minutes. Serves 6-8 as posh side, slices clean after rest.
Dauphinoise Potatoes Recipe
Creamy layered potatoes baked with Gruyere cheese crust. Luxe French side, tender and rich.
Ingredients
Equipment
Method
- Preheat oven to 375°F. Peel potatoes with peeler. Slice into ⅛-inch thin rounds using mandoline on safe setting into bowl of cold water. Drain and pat dry with clean kitchen towels.
- Pour cream and milk into saucepan using measuring cups. Add minced garlic, thyme, nutmeg, salt, pepper from measuring spoons. Heat over medium till barely simmering with wooden spoon, 5 minutes. Remove from heat.
- Rub baking dish garlic clove half for flavor. Layer ⅓ potato slices shingle-style across bottom. Ladle ⅓ warm cream mix over using measuring cup till potatoes peek through. Sprinkle ½ cup cheese even with spoon. Repeat 2 more layers, end with cheese top.
- Cover dish tight with foil. Bake middle rack 60 minutes till knife slides easy through center, potatoes tender.
- Remove foil. Bake uncovered 25-30 minutes more till top golden bubbly brown. Rest 10 minutes on rack for slices to set firm.
Notes
- Thin even slices key; uneven cooks spotty. Mandoline speeds but watch fingers.
- Gruyere melts best; sharp cheddar swaps fine for tang.
- Make ahead: assemble, fridge overnight, bake fresh. Leftovers reheat 350°F covered 20 minutes.
