Dauphinoise Potatoes Recipe

Introduction

Dauphinoise potatoes are a classic French dish featuring tender, thinly sliced potatoes baked in a creamy, cheesy sauce. This recipe combines the richness of Gruyère cheese with aromatic herbs for an elegant and comforting side dish perfect for any meal.

Ingredients

• 1 tablespoon unsalted butter
• 8 ounces Gruyère cheese
• 2 1/2 pounds Yukon Gold potatoes
• 3 cloves garlic
• 2 cups heavy cream
• 2 cups whole milk
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 2 dried bay leaves
• 1 teaspoon fresh thyme leaves

Instructions

1. Step 1: Preheat the oven to 350°F and place a rack in the middle position. Butter a 9×13-inch or 4-quart baking dish with 1 tablespoon unsalted butter. Grate the Gruyère cheese using the large holes of a box grater to yield about 2 cups.
2. Step 2: Peel the potatoes, remove any blemishes, and slice them into 1/4-inch thick rounds. Place the sliced potatoes in a large pot. Mince the garlic and add it to the pot along with the heavy cream, whole milk, kosher salt, black pepper, nutmeg, and bay leaves.
3. Step 3: Heat the pot over medium heat and bring the mixture to a simmer. Cook, stirring often, until the potatoes are fork tender but still slightly firm, about 5 to 7 minutes. Remove the bay leaves from the pot and discard them.
4. Step 4: Using a slotted spoon, transfer half of the potatoes to the prepared baking dish, arranging them in an even layer. Sprinkle half of the grated cheese over the potatoes.
5. Step 5: Layer the remaining potatoes over the cheese in an even layer. Pour about 2 cups of the cream mixture over the layered potatoes, stopping just below the top layer. Avoid using all the liquid to prevent sogginess. Top evenly with the remaining cheese.
6. Step 6: Bake in the preheated oven until the potatoes are golden brown and can be easily pierced with a knife through to the bottom, about 40 to 45 minutes.
7. Step 7: Remove from the oven and garnish with fresh thyme leaves. Let the dish cool for at least 15 minutes on a wire rack before serving to allow it to set.

Tips & Variations

• Use Yukon Gold potatoes for their creamy texture and buttery flavor, but Russets can be substituted if needed.
• For extra flavor, add a pinch of grated Parmesan cheese on top before baking.
• Make sure to slice potatoes evenly for uniform cooking.
• Allow the dish to cool before serving to help the layers set and make slicing easier.

Storage

Store leftover dauphinoise potatoes covered in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven for 15–20 minutes until heated through. Avoid microwaving to maintain the creamy texture.

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 up to the baking step and refrigerate it for several hours or overnight. Bring it back to room temperature before baking to ensure even cooking.

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

Emmental, Comté, or a mild Swiss cheese can be good substitutes, providing similar meltability and flavor.

Dauphinoise Potatoes Recipe

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Dauphinoise Potatoes is a classic French dish featuring thinly sliced Yukon Gold potatoes baked in a creamy mixture of heavy cream, whole milk, garlic, and Gruyère cheese. The potatoes are simmered gently before baking to ensure tenderness and layered with nutmeg, bay leaves, and fresh thyme for a rich, flavorful gratin with a golden, bubbly cheese crust.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Baking Dish Preparation

• 1 tablespoon unsalted butter

Main Ingredients

• 8 ounces Gruyère cheese (about 2 cups grated)
• 2 1/2 pounds Yukon Gold potatoes
• 3 cloves garlic, minced
• 2 cups heavy cream
• 2 cups whole milk
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 2 dried bay leaves
• 1 teaspoon fresh thyme leaves (for garnish)

Instructions

1. Preheat and prepare the dish: Arrange a rack in the middle of the oven and preheat to 350°F (175°C). Generously butter a 9×13-inch (4-quart) baking dish to prevent sticking and add flavor.
2. Grate the cheese: Using the large holes of a box grater, grate 8 ounces of Gruyère cheese, setting aside approximately 2 cups for layering.
3. Prepare the potatoes and cream mixture: Peel the Yukon Gold potatoes, removing blemishes, and slice them into 1/4-inch thick rounds. Place the slices into a large pot. Mince the garlic cloves finely.
4. Simmer the potatoes: Add minced garlic, heavy cream, whole milk, kosher salt, black pepper, ground nutmeg, and bay leaves to the pot with the potatoes. Heat over medium heat and bring to a gentle simmer, stirring frequently. Cook for 5 to 7 minutes until the potatoes are fork tender but still maintain slight firmness. Remove and discard the bay leaves.
5. Layer the casserole: With a slotted spoon, transfer half of the potatoes to the prepared baking dish, spreading them into an even layer. Sprinkle half of the grated Gruyère evenly over the potatoes. Arrange the remaining potatoes on top, again in an even layer.
6. Add cream and cheese topping: Pour about 2 cups of the warm cream mixture over the layered potatoes, stopping just below the top layer, to avoid overflow. Finish by sprinkling the remaining grated Gruyère cheese on top.
7. Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes until the potatoes are golden brown on top and easily pierced with a knife all the way to the bottom of the dish.
8. Garnish and rest: Remove the dish from the oven, garnish with fresh thyme leaves, and allow it to cool on a wire rack for at least 15 minutes before serving to let the gratin set and flavors meld.

Notes

• Use Yukon Gold potatoes for a creamy texture and natural buttery flavor.
• Simmering the potatoes before baking helps achieve perfectly tender yet firm layers.
• Do not pour all the cream mixture over the potatoes; leaving some behind prevents the dish from becoming too soupy.
• Letting the gratin cool after baking enhances sliceability and flavor development.
• If Gruyère is unavailable, a similar melting cheese like Emmental or Comté can be substituted.

Keywords: Dauphinoise Potatoes, Potato Gratin, Gruyère Recipe, French Side Dish, Creamy Potato Bake