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Creamy layered potatoes baked with Gruyere cheese crust.

Dauphinoise Potatoes Recipe

Creamy layered potatoes baked with Gruyere cheese crust. Luxe French side, tender and rich.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Servings: 8
Course: Side Dish
Cuisine: French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 3 lb Yukon Gold potatoes peeled
  • 2 cups heavy cream
  • 1 cup whole milk
For the Seasoning and Topping
  • 2 garlic cloves minced
  • 1 tsp fresh thyme leaves
  • ¼ tsp ground nutmeg
  • 1½ cups grated Gruyere cheese
  • 1 tsp salt
  • ½ tsp black pepper

Equipment

  • Mandoline slicer
  • 9x13 baking dish
  • Measuring cups & spoons
  • Saucepan

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Cover dish tight with foil. Bake middle rack 60 minutes till knife slides easy through center, potatoes tender.
  5. 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.