Dauphinoise Potatoes
At a Glance
- Prep
- 15 minutes
- Cook
- 1 hour
- Servings
- 6 side-dish servings
Categories
- Side Dish
- French
- Easy
Dietary
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Milk.
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Indulge in the decadence of Dauphinoise Potatoes – layers of thinly sliced potatoes bathed in creamy garlic-infused goodness, topped with golden melted Gruyère. A French culinary delight redefining comfort in every bite.
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Ingredients
- 2 pounds of Potato(s), peeled and thinly sliced
- 2 cups of heavy cream
- 2 cloves of garlic, minced
- 1 sprig of thyme
- salt and pepper, to taste
- 1 cup of Gruyere cheese, (or any melting cheese of your choice) grated
- parsley, fresh, chopped for garnish
Instructions
Preheat Preheat the oven to 350°F (175°C). Grease a baking dish with butter.
Simmer In a saucepan, combine the heavy cream, minced garlic, and fresh thyme. Heat over medium heat until it simmers, then turn off the heat and let it steep for about 10 minutes to infuse the flavors.
Prepare potatoes Peel and thinly slice the potatoes. You can use a mandoline for even slices.
Assemble Remove the thyme sprig from the cream mixture and discard.
Arrange a layer of sliced potatoes in the greased baking dish, slightly overlapping.
Pour a portion of the infused cream over the potatoes, ensuring they are well-coated. Season with salt and black pepper.
Repeat the layering process until all the potatoes are used, finishing with a layer of cream on top.
Sprinkle the grated Gruyère cheese evenly over the top.
Bake Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes.
Remove the foil and bake for an additional 15-20 minutes or until the potatoes are tender and the top is golden brown.
Serve Allow the Dauphinoise Potatoes to rest for a few minutes before serving.
Garnish with chopped fresh parsley.
