Potatoes Dauphinoise are potatoes, cream, cheese, and a French lineage. They’re like scalloped potatoes and potatoes au gratin but are even more fancy but without being fussy. We really don’t think comfort food gets any more comfort-y than this.
This classic potatoes Dauphinoise is essentially just potatoes, cream, cheese, and a French lineage. As for the name potatoes Dauphinoise, it’s reputedly named for the region of France where this dish was said to originate—Dauphiné. We suspect people are really quite happy there because we really don’t think comfort food gets any more comfort-y than this.–Renee Schettler Rossi
Potatoes Dauphinoise Recipe
- Quick Glance
- 25 M
- 2 H, 30 M
- Serves 6 to 8
- 1 tablespoon (1/2 ounce) butter
- 3 cups (750 milliliters) heavy cream
- 2 garlic cloves, smashed with the side of a knife blade but not chopped
- 2 to 3 sprigs fresh thyme
- 1 teaspoon sea salt, plus more to taste
- 3 pounds (1.4 kilograms) Yukon Gold or russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- Freshly ground nutmeg
- Freshly ground black pepper
- 1 cup (250 milliliters) grated Parmesan cheese
- 1. Preheat the oven to 350°F (175°C) and butter a 9-by-13-inch or a 9-by-9-inch baking dish or similar-size casserole.
- 2. Place the cream in a pot with the garlic cloves, thyme sprigs, and salt and warm it over medium-high heat just until bubbles begin to form around the edge of the pot, maybe 3 minutes. Reduce the heat to low and gently simmer for 10 minutes. Remove from the heat, discarding the garlic and thyme.
- 3. Ladle a small amount of seasoned cream in the bottom of the baking dish. Add a layer of potatoes, overlapping them slightly and spreading them evenly. Sprinkle with a pinch of nutmeg and some salt and fresh ground pepper. Spoon a layer of cream over top, and repeat with the remaining ingredients, alternating layers of potatoes, nutmeg, salt and pepper and seasoned cream. When finished, pour any excess cream over the top, shaking the casserole dish around to distribute the cream evenly. Cover with aluminum foil and bake for 45 minutes if using a 9-by-13-inch baking dish and 1 1/4 to 1 1/2 hours if using a 9-by-9-inch square baking dish.
- 4. Remove the foil, top the potatoes with the cheese, and bake an additional 25 minutes, or until the top is golden and bubbly and a small knife slides easily into the center of the potatoes. Let stand for at least 10 minutes before serving.
Sweet Potato and Squash Dauphinoise Variation
- Substitute 1 medium sweet potato and 1 small butternut squash for half the potatoes.