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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/dauphinoise-potatoes-recipe/