Cheesy Spuds Dauphinoise
Indulge in the ultimate comfort food with this luxurious Cheesy Spuds Dauphinoise recipe, a creamy and decadent twist on the classic French potato dish. Featuring thinly sliced Yukon Gold or Russet potatoes layered with rich heavy cream, whole milk, melted Gruyère, and nutty Parmesan cheese, this dish is elevated with fragrant garlic, fresh thyme, and a hint of nutmeg for added warmth. Perfectly baked to golden, bubbly perfection, this gratin-style side dish is ideal for holiday feasts, cozy family dinners, or any occasion that calls for indulgence. Quick to prepare and irresistibly satisfying, this creamy potato casserole pairs beautifully with roasted meats or a fresh salad, making it a versatile crowd-pleaser that’s sure to disappear fast.
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Recipe Information
Ingredients
- 900 grams Potatoes (Yukon Gold or Russet)
- 300 ml Heavy cream
- 150 ml Whole milk
- 3 cloves Garlic (minced)
- 20 grams Unsalted butter
- 150 grams Gruyère cheese (grated)
- 50 grams Parmesan cheese (grated)
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly cracked)
- 0.25 teaspoon Nutmeg (freshly grated, optional)
Instructions
Preheat your oven to 180°C (350°F) and grease a baking dish (approximately 9x13 inches) with the butter.
Peel the potatoes and slice them thinly, about 2-3 mm thick, using a sharp knife or a mandoline.
In a saucepan, combine the heavy cream, whole milk, minced garlic, fresh thyme, salt, black pepper, and nutmeg (if using). Heat gently over medium-low heat until warm but not boiling. Remove from heat.
Layer the potato slices evenly in the prepared baking dish, overlapping slightly. After 1 or 2 layers, sprinkle a light handful of the Gruyère and Parmesan cheeses over the potatoes.
Continue layering the potatoes and cheese, reserving enough cheese to create a cheesy topping for the final layer.
Carefully pour the warm cream mixture over the layered potatoes, ensuring the liquid spreads evenly and reaches the bottom of the dish.
Sprinkle the remaining cheese evenly over the top layer of potatoes.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a knife.
Let the dish cool for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.4 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 347 mg | 27% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
