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Dauphinoise Potatoes

Layers of tender sliced potatoes baked in a garlic-infused cream sauce with a golden cheesy crust. The ultimate elegant side dish.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: French
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 2.5 lbs Yukon Gold potatoes peeled and thinly sliced
  • 1 clove garlic halved, for rubbing dish
  • 2 tbsp unsalted butter softened
Cream Mixture
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic minced
  • 0.25 tsp nutmeg freshly grated
  • 4 sprigs fresh thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
Topping
  • 1.5 cups Gruyère cheese grated
  • 0.5 cup Parmesan cheese grated

Equipment

  • Baking Dish (9x13 or Oval)
  • Mandoline Slicer
  • Saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Rub the inside of a baking dish with the cut garlic clove and grease generously with butter.
  2. Peel and slice potatoes 1/8-inch thick using a mandoline. Do not rinse the slices.
  3. In a saucepan, combine cream, milk, minced garlic, thyme, nutmeg, salt, and pepper. Bring to a simmer, then steep for 10 minutes. Remove thyme.
  4. Layer half the potatoes in the dish. Pour over half the warm cream mixture and sprinkle with half the Gruyère.
  5. Layer remaining potatoes and pour over remaining cream. Press down gently.
  6. Top with remaining Gruyère and Parmesan cheese.
  7. Cover with foil and bake for 40 minutes.
  8. Remove foil and bake for 20-30 more minutes until golden brown and bubbly.
  9. Let rest for 15-20 minutes before serving to allow sauce to set.

Notes

Using a mandoline ensures even cooking. The resting time is crucial for the texture.