Potatoes Dauphinoise
User Reviews
5
Potatoes Dauphinoise
Description
Potatoes Dauphinoise features thinly sliced Yukon Gold potatoes arranged in an ovenproof dish greased with butter and rubbed with garlic for subtle flavor. The potatoes are layered, each seasoned with salt and freshly ground black pepper. A warm sauce made from heavy cream, whole milk, garlic, and fresh thyme is gently boiled, strained, and ladled over the potato layers so the liquid nearly reaches just below the top potato layer.
Gruyère cheese is sprinkled on top, which melts and browns during the baking process at 350°F. The dish cooks for about 50 to 60 minutes until the potatoes are tender and the surface is golden. The result is a creamy, rich casserole with tender, layered potatoes infused with herbs and garlic, enhanced by the nutty melted cheese crust.
This gratin pairs well with roast meats or as a comforting vegetable side. The recipe notes suggest using Yukon Gold for best texture but russets can be substituted. It advises cooking until a knife inserts easily. The dish can be prepared a day ahead and refrigerated before baking. Leftovers keep for several days and the dish freezes, though the sauce may separate after thawing.
Ingredients
- 1 tablespoon butter room temp, unsalted
- 2 cloves garlic one cut in half, one left whole
- 2 cups heavy cream
- 1 cup milk whole
- kosher salt
- black pepper freshly ground
- 3 thyme sprigs, fresh
- 3 lbs potato Yukon gold, peeled and thinly sliced. If using a mandolin, cut to ⅛” thickness
- 8 oz gruyere cheese grated
- Italian parsley chopped, for garnish on top
Instructions
- Preheat the oven to 350°F.
- Take a large, heavy-bottomed dish or an ovenproof gratin dish, and grease it well with the butter, then rub the ½ sliced garlic on the bottom and sides. Discard the garlic.
- Put the cream, milk, a pinch of salt and pepper, and sprigs of thyme in a saucepan. Using a garlic press, press 1 clove of garlic into the sauce (or mince finely, and add to the sauce).
- Bring gently to a boil. Lower the heat and simmer for a couple of minutes. Remove from heat, then strain into a bowl, and discard the thyme and garlic. Set aside briefly.
- Layer the potato slices in the dish, slightly overlapping each other, and season each layer with the salt and pepper. Once one layer is added, ladle enough of the strained cream sauce to coat the potatoes. Repeat this process until out of potatoes.
- Add a little more cream, if necessary. The cream should just barely be peaking around the edges of the potatoes when you press down on them (resist the temptation to add too much cream!). You may have extra potato slices, or you may have a little extra cream.
- Sprinkle the cheese on the top of the last layer.
- Bake for 45 minutes and then check them; you'll most likely need to cover them with a piece of foil to keep them from browning anymore. Bake for another 15 to 20 minutes, or until a sharp knife easily pierces the potatoes with absolutely no resistance.
- Remove from oven and let rest for 5 to 10 minutes. Garnish with chopped parsley sprinkled on top.
Notes
- Thinly slice potatoes about ⅛ inch thick for even cooking and tender texture.
- Season every potato layer with about ½ teaspoon salt and ¼ teaspoon pepper to build balanced flavor.
- Do not completely submerge potatoes in cream; the top layer should be just barely covered to avoid sogginess.
- Check tenderness after 30 to 45 minutes, cover with foil once golden to prevent over-browning, then bake until fully cooked.
- The dish can be made 24 hours ahead, tightly covered and refrigerated; add extra baking time if baking from cold.
- Store leftovers in an airtight container for up to 5 days. Freezing is possible but may affect sauce texture upon reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 131mg | 5% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1237IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 362mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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