Dauphinoise Potatoes Recipe
Dauphinoise Potatoes is a classic French gratin dish featuring thinly sliced russet potatoes baked in a creamy mixture of milk and heavy cream, infused with garlic and nutmeg, then layered and topped with Gruyère cheese until golden and bubbly. This comforting side dish is perfect for special occasions or a luxurious everyday treat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
Ingredients
Scale
Main Ingredients
- 2 tbsp. butter, softened
- 2 lb. russet potatoes, peeled and sliced ¼” thick
- 2 cups whole milk
- 2 cups heavy cream
- 4 cloves garlic, halved lengthwise
- 1/8 tsp. ground nutmeg
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 cups grated Gruyère cheese
- 1 tsp. fresh thyme leaves for garnish
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350ºF. Generously butter a 2- to 3-quart baking dish to prevent sticking and add richness to the dish.
- Cook potatoes in cream mixture: In a large pot over medium heat, combine the sliced potatoes, whole milk, heavy cream, halved garlic cloves, ground nutmeg, salt (2 teaspoons), and pepper (1 teaspoon). Bring this mixture to a boil, then lower the heat to a simmer and cook until the potatoes are just slightly tender, about 8 to 12 minutes. This partially cooks the potatoes while infusing the cream with flavor.
- Layer potatoes and cheese: Using a slotted spoon, transfer half of the potato slices into the prepared baking dish. Sprinkle half of the grated Gruyère cheese evenly over the potatoes. Layer the remaining potato slices on top. Pour just enough of the cream mixture from the pot over the top layer so that the liquid comes just to the bottom of the top layer of potatoes, ensuring they remain moist and creamy. Finally, evenly sprinkle the remaining cheese on top.
- Bake until golden and bubbly: Place the assembled dish into the preheated oven and bake until the cheese on top is golden brown and the potatoes have absorbed most of the milk and cream mixture, about 45 to 50 minutes. Let the dish cool for 10 minutes to set before serving.
- Garnish and serve: Sprinkle fresh thyme leaves over the top for a fragrant and fresh finish. Serve warm as a comforting side dish.
Notes
- You can substitute Gruyère cheese with Swiss or Emmental cheese, though Gruyère offers the classic nuttiness.
- To make slicing easier, use a mandoline to achieve uniform ¼ inch thick potato slices.
- For a richer flavor, use a combination of whole milk and heavy cream as per the recipe. Avoid using low-fat milk.
- Letting the dish rest after baking helps the liquid settle and makes for cleaner slices when serving.
- This dish pairs beautifully with roasted meats, poultry, or a crisp green salad for a balanced meal.
Keywords: Dauphinoise Potatoes, Potato Gratin, French Potato Dish, Creamy Potatoes, Gruyère Potato Bake, Comfort Food Side
Find it online: https://delishfamilyrecipe.com/dauphinoise-potatoes-recipe/
