Potatoes Dauphinoise
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.
Equipment
- Mandoline (optional) but best for thin, even slices
Ingredients
- 1 garlic clove, smashed with the side of a knife blade
- butter, for greasing the dish
- 3 cups heavy cream, (or 2 cups cream and 1 cup whole milk)
- 5 sprigs fresh thyme
- freshly ground nutmeg
- salt, plus more to taste
- 3 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
- freshly ground black pepper
- 1 1/2 cups grated Gruyère cheese, or Jarlsberg, Comté, Emmental, or Fontina
Instructions
- Crank the oven to 350°F (175°C).
- Rub the crushed 1 garlic clove all over the inside of a 2 1/2-quart casserole or a 9-by-13-inch baking dish, then butter it thoroughly.
- Pour the 3 cups heavy cream (or cream and milk) into a saucepan. Add the garlic clove, 5 sprigs fresh thyme, freshly ground nutmeg, and a large pinch of salt.
- Warm the cream over low heat and gently simmer for 10 minutes. Remove the pan from the heat and fish out the garlic and thyme.
- Lay a single layer of sliced 3 pounds Yukon Gold potatoes in the baking dish, overlapping the slices like playing cards. Sprinkle with a small pinch of salt and freshly ground black pepper.
- Continue layering and seasoning the potatoes until all of the potatoes are used.
- Pour the seasoned cream over the potatoes and sprinkle the top with the 1 1/2 cups grated Gruyère cheese.
- Cover the dish with aluminum foil and bake for 1 1/2 hours.
- Remove the foil and continue baking until the top is bubbling and spotted with brown, and a fork easily pierces the potatoes, 25 to 35 minutes, depending on the size and depth of your dish.
- Let the dish sit for 15 minutes before serving.
Notes
- Make in advance—Assemble and bake up to 1 day before serving. When ready to serve, reheat in a 350°F oven until warmed through.
- Storage—Leftovers will keep in a covered container in the fridge for up to 4 days.
- Avoid oven spills—If your baking pan is very full, place it on a foil-lined baking sheet to catch any drips that bubble over.
- Traditional recipe—if you want to go totally old-school, omit the cheese. It'll still be frickin' delicious.
Nutrition
Serving: 1portion | Calories: 219kcal | Carbohydrates: 31g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 440mg | Fiber: 4g | Sugar: 1g