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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
