Creamy Garlic Parmesan Potatoes (Dauphinoise Potatoes)
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5.0
6 reviews
Excellent
Creamy Garlic Parmesan Potatoes (Dauphinoise Potatoes)
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The most delicious and luxurious creamy, cheesy, garlic-y potatoes. So perfect for your Christmas or Thanksgiving table, or whenever you want a quick and easy side dish to go with your elegant meal.
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Ingredients
- ⅔ cup heavy cream (UK = double cream, Australia = thickened cream)
- ⅔ cup milk full cream
- 3 garlic cloves (3 to 4) crushed
- ¼ teaspoon ground nutmeg optional (or grate fresh nutmeg)
- 2 sprigs fresh thyme (or ½ to 1 teaspoon dried thyme) plus a bit more for sprinkling
- 1 pound potatoes thinly sliced (about 3mm thick)
- ½ large onion or 1 smaller one, thinly sliced
- salt and pepper
- 4 ounces Parmesan Cheese grated (or a mixture of cheddar, gruyere and parmesan)
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Instructions
- Preheat the oven to 180C / 355F and butter a medium-sized baking dish (12 x 8 inches or similar).
- Place the cream, milk, garlic, nutmeg (if using) and thyme in a medium saucepan and heat to a simmer. Add the potato and onion slices, put a lid on the saucepan and simmer for 10 minutes, until the potatoes are just tender. Give them a good stir after half the cooking time.
- Remove the thyme sprigs, then empty half of the potato mixture into the baking dish. Grind over plenty of salt and pepper and sprinkle over about a third of the cheese.
- Empty the rest of the potato mixture and cream/milk into the dish, smoothing out the top a little, then sprinkle over the rest of the cheese. Grind over a bit more pepper (if you like), then sprinkle over a little more fresh thyme.
- Bake for 25 to 30 minutes until golden and bubbling.
Notes
- Cheese: Feel free to switch parmesan to cheddar cheese, gruyere cheese, or a mixture of parmesan, cheddar and gruyere.
- Making ahead: You can assemble this dish ahead of time, and cook later. Just assemble to the end of step 4, then cover and refrigerate until ready to bake.
- Reheating: Leftovers reheat pretty well, either in the oven or microwave. Reheat for 20 to 30 minutes at 350F/175C. Cover with foil at first, then remove the foil to let the top crisp up again for the last 10 minutes.
- Freezing: Cook as normal and let cool completely. Then wrap well in several layers of plastic wrap and foil, and freeze for up to 3 months. You can let defrost in the refrigerator overnight, then bake as normal, or you can try baking straight from frozen. If you bake straight from frozen, cover with foil and bake for 45-60 or until piping hot and bubbling. Uncover for the last 15 minutes to allow to crisp and brown.
Nutrition Information
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Calories
257kcal
(13%)
Carbohydrates
19g
(6%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Cholesterol
63mg
(21%)
Sodium
77mg
(3%)
Potassium
571mg
(16%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
725IU
(15%)
Vitamin C
15.4mg
(17%)
Calcium
150mg
(15%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 63mg | 21% |
| Sodium | 77mg | 3% |
| Potassium | 571mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 150mg | 15% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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