Potatoes Dauphinoise
User Reviews
5
Potatoes Dauphinoise
Description
This classic gratin begins by rubbing a baking dish with smashed garlic and butter to impart gentle garlic flavor and prevent sticking. Thinly sliced potatoes are layered overlapping in the dish, interspersed with salt and freshly ground black pepper for seasoning. A warm custard of heavy cream or cream mixed with whole milk is simmered with garlic, fresh thyme, nutmeg, and salt, then poured over the potatoes to infuse herbaceous and aromatic notes throughout.
The casserole is covered and baked at moderate heat for about 1.5 hours, allowing the potatoes to become tender as they soak up the creamy sauce. The foil is removed near the end to brown and bubble the grated gruyere cheese, forming a golden crust with nutty richness. The result is a silky, flavorful side dish with a combination of creamy textures and browned cheese topping.
Potatoes Dauphinoise pairs well with roasted meats or poultry and makes a satisfying addition to any meal. The use of Yukon Gold potatoes provides buttery flavor and creamy texture, while the fresh thyme and nutmeg bring a subtle warm spice. The long bake time melts the cheese thoroughly and softens the potatoes to a tender, mellow finish.
The dish can be assembled and baked up to a day in advance, then reheated before serving. Leftovers keep refrigerated up to four days. To catch any bubbling spillover during baking, place the casserole on a foil-lined baking sheet.
Ingredients
- 1 garlic smashed with the side of a knife blade, clove
- butter for greasing the dish
- 3 cups heavy cream or 2 cups cream and 1 cup whole milk
- 5 prigs thyme fresh
- nutmeg freshly ground
- salt plus more to taste
- 3 pounds potato peeled and thinly sliced (about 1/8 inch thick, Yukon Gold variety
- black pepper freshly ground
- 1 1/2 cups gruyere cheese or Jarlsberg, Comté, Emmental, or Fontina, grated
Instructions
- Crank the oven to 350°F (175°C).
- Rub the crushed garlic clove all over the inside of a 2 1/2-quart casserole or a 9-by-13-inch baking dish, then butter it thoroughly.
- Pour the cream (or cream and milk) into a saucepan. Add the garlic clove, thyme sprigs, a few grinds of nutmeg, and a large pinch of salt.
- Warm the cream over low heat and gently simmer for 10 minutes. Remove the pan from the heat and fish out the garlic and thyme.
- Lay a single layer of sliced potatoes in the baking dish, overlapping the slices like playing cards. Sprinkle with a small pinch of salt and a grind of fresh pepper.
- Continue layering and seasoning the potatoes until all of the potatoes are used.
- Pour the seasoned cream over the potatoes and sprinkle the top with the cheese.
- Cover the dish with aluminum foil and bake for 1 1/2 hours.
- Remove the foil and continue baking until the top is bubbling and spotted with brown, and a fork easily pierces the potatoes, 25 to 35 minutes, depending on the size and depth of your dish. Let stand for 15 minutes before serving.
Notes
- Assemble and bake the dish up to one day before serving; reheat in a 350°F oven until warmed through.
- Store leftovers covered in the refrigerator for up to four days.
- Place the baking dish on a foil-lined baking sheet during cooking to catch any overflow and prevent oven spills.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 219kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 440mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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