Dauphinoise Potatoes Recipe

Introduction

Dauphinoise Potatoes is a rich and creamy French classic that combines tender sliced potatoes with garlic-infused cream and melted Gruyère cheese. This comforting dish is perfect as a side for special dinners or cozy family meals.

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
• Freshly ground black pepper
• 2 cups grated Gruyère cheese
• 1 tsp. fresh thyme leaves

Instructions

1. Step 1: Preheat the oven to 350ºF. Butter a 2- to 3-quart baking dish generously to prevent sticking.
2. Step 2: In a large pot over medium heat, combine the sliced potatoes, whole milk, heavy cream, halved garlic cloves, ground nutmeg, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are just slightly tender, about 8 to 12 minutes.
3. Step 3: Use a slotted spoon to transfer half of the potatoes to the buttered baking dish. Sprinkle evenly with half of the grated Gruyère cheese.
4. Step 4: Add the remaining potatoes on top. Pour just enough of the cream mixture over the potatoes until the liquid reaches the bottom of the top layer.
5. Step 5: Sprinkle the remaining Gruyère cheese evenly over the top layer of potatoes.
6. Step 6: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the potatoes have absorbed most of the milk and cream mixture.
7. Step 7: Let the dish cool for 10 minutes before garnishing with fresh thyme leaves. Serve warm.

Tips & Variations

• For a sharper flavor, substitute half the Gruyère with Parmesan cheese.
• Use Yukon Gold potatoes if you prefer a creamier texture with less starch.
• Remove the garlic halves before baking if you want a milder garlic flavor.
• Add a pinch of cayenne pepper to the cream mixture for a subtle spicy kick.

Storage

Store leftover Dauphinoise Potatoes covered in the refrigerator for up to 3 days. To reheat, warm in the oven at 325ºF until heated through, about 15-20 minutes. Avoid microwaving to maintain the creamy texture and browned top.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Dauphinoise Potatoes ahead of time?

Yes, you can assemble the dish a few hours ahead and keep it covered in the refrigerator before baking. Just add a few extra minutes to the baking time if baking directly from chilled.

What cheese can I use if I don’t have Gruyère?

Emmental or a mild Swiss cheese are great substitutes. For a stronger taste, Parmesan or Comté work well too. Avoid very soft cheeses as they won’t melt the same way.

Dauphinoise Potatoes Recipe

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★★★★★

4.5 from 53 reviews

• Author: lilan
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x

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Description

Classic French Dauphinoise Potatoes feature thinly sliced russet potatoes gently simmered in a creamy mixture of milk and cream infused with garlic and nutmeg, layered with rich Gruyère cheese, and baked to golden perfection. This luxurious, comforting side dish is perfect for special occasions or whenever you crave a creamy, cheesy potato bake.

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Ingredients

Scale 1x2x3x

Potatoes and Dairy

• 2 tbsp. butter, softened
• 2 lb. russet potatoes, peeled and sliced ¼” thick
• 2 c. whole milk
• 2 c. heavy cream

Flavorings and Seasonings

• 4 cloves garlic, halved lengthwise
• 1/8 tsp. ground nutmeg
• Kosher salt (about 2 tsp. divided)
• Freshly ground black pepper (about 1 tsp. divided)
• 1 tsp. fresh thyme leaves

Cheese

• 2 c. grated Gruyère cheese

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Instructions

1. Preheat and prepare baking dish: Preheat your oven to 350ºF (175ºC). Generously butter a 2- to 3-quart baking dish to prevent sticking and add richness.
2. Cook potatoes in creamy mixture: In a large pot over medium heat, combine the sliced potatoes, whole milk, heavy cream, halved garlic cloves, ground nutmeg, 2 teaspoons of kosher salt, and 1 teaspoon of freshly ground black pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook until the potatoes are just slightly tender but not falling apart, about 8 to 12 minutes.
3. Layer potatoes and cheese: Using a slotted spoon, transfer half of the partially cooked potatoes to the prepared baking dish in an even layer. Sprinkle half of the grated Gruyère cheese evenly over the potatoes. Add the remaining potatoes on top in another layer. Pour just enough of the remaining creamy cooking liquid over the potatoes so that the liquid reaches just to the bottom of the top potato layer. Finally, sprinkle the remaining Gruyère evenly over the top.
4. Bake until golden and set: Place the baking dish in the preheated oven and bake until the top is golden brown and the potatoes have absorbed most of the milk and cream mixture, about 45 to 50 minutes.
5. Rest and garnish: Remove the dish from the oven and allow it to cool for 10 minutes to thicken and set. Garnish with fresh thyme leaves before serving.

Notes

• For easier slicing, use a mandoline to ensure uniform potato thickness.
• Russet potatoes are best for absorbing flavors and maintaining texture.
• Make sure not to overcook the potatoes during simmering to avoid them becoming mushy during baking.
• Gruyère cheese can be substituted with Emmental or Comté if needed.
• This dish can be prepared a few hours ahead and baked just before serving.
• Letting the dish rest after baking helps it set and hold its shape when sliced.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: French

Keywords: Dauphinoise Potatoes, Potato Gratin, French Potato Dish, Creamy Potatoes, Gruyère Cheese Potatoes, Baked Potato Side