Easy Dauphinoise Potatoes
User Reviews
5
Easy Dauphinoise Potatoes
Description
Easy Dauphinoise Potatoes use peeled, thinly sliced floury baking potatoes soaked in cold water, then layered with a cream mixture of garlic, thyme, salt, and pepper. The generous cream ensures the potatoes cook to a tender, delicate consistency while the thyme provides fresh herbal notes. A topping of cheddar (or gruyere) adds a sharp, melted cheese layer that crisps slightly.
The slow oven baking initially covered with foil softens the potatoes without browning too fast, then finishing uncovered at a higher temperature creates a golden crust. The layering technique results in each slice partially immersed in creamy sauce but retaining shape.
This side is a classic accompaniment to roasted meats, poultry, or hearty vegetable dishes, providing a luxurious texture and mild garlic-thyme flavor. It suits family meals or special occasions where a rich potato dish is desired.
Choosing baking or floury potatoes like Maris Piper or Russet is important to achieve the best texture; waxy or new potatoes do not develop the creamy mouthfeel required. The recipe is flexible regarding baking dish size and suitable for freezing leftovers.
Ingredients
- butter (for greasing)
- 1 kg potato See Note 1), peeled and finely sliced
- water cold, large bowl
- 300 ml cream US - heavy cream, double
- 4 cloves garlic grated or crushed
- 6 thyme leaves only, sprigs
- salt I use 15 twists of salt and 15 twists of pepper, to taste
- black pepper I use 15 twists of salt and 15 twists of pepper, to taste
- 50 g cheddar cheese or more if you like a really cheesy topping! (You can use gruyere instead, if you prefer)
Instructions
- Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Lightly grease a baking dish with butter. (See Note 2)
- Peel the potatoes and slice them finely – you are aiming for 2-3mm (⅛ inch) thick. But don’t worry, they don’t have to be perfect, this recipe is very forgiving!
- As soon as you have sliced each potato, place the slices in the large bowl of cold water.
- Mix the cream, garlic, ¾ of the thyme leaves, salt and pepper together in a jug.
- Drain the potatoes.
- Layer the potatoes and the cream mixture: a layer of potatoes first, then a couple of tablespoons of the cream mixture, then another layer of potatoes, then another layer of cream and so on, until all the potatoes have been used. Finish by pouring all the remaining cream over the top of the last layer of potatoes. Try to keep each layer as flat as possible and don’t overlap the potatoes too much.
- Cover the dish tightly with foil and place in you preheated oven for 1 hour.
- After 1 hour, turn the oven up to 220C / 200C fan / gas mark 7 / 425F, then remove the potatoes from the oven and take off the foil. Scatter with the cheese and the remaining thyme and return the potatoes to the oven for a further 15-20 minutes, or until the top is golden brown.
Notes
- Use floury baking potatoes such as Maris Piper, King Edwards, or Russet for the best texture. Avoid waxy or new potatoes.
- The ovenproof dish size is flexible; this recipe was tested with a 26cm x 18cm (10" x 7") dish.
- This dish freezes well for convenient make-ahead servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 77mg | 26% |
| Sodium | 81mg | 3% |
| Potassium | 761mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 870IU | 17% |
| Vitamin C | 35mg | 39% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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