Creamy Potato Dauphinoise
Indulge in the ultimate comfort food with this luxurious Creamy Potato Dauphinoise recipe. Featuring thinly sliced Yukon Gold potatoes bathed in a velvety mixture of heavy cream, milk, and garlic, this classic French dish delivers layers of soft, buttery perfection topped with melted Gruyère cheese. Baked to golden, bubbly perfection and infused with rich flavors, it’s a show-stopping side dish that pairs beautifully with roasted meats or serves as a hearty centerpiece. With just a few simple ingredients and an elegant presentation, this potato gratin is ideal for family dinners or special occasions. Garnish with fresh thyme for a fragrant finish, and watch it disappear from plates!
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Recipe Information
Ingredients
- 1.5 kg Potatoes (waxy variety like Yukon Gold)
- 500 ml Heavy cream
- 250 ml Whole milk
- 2 pieces Garlic cloves
- 20 g Unsalted butter
- 100 g Grated Gruyère cheese
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tsp Fresh thyme (optional for garnish)
Instructions
Preheat your oven to 160°C (320°F). Grease a baking dish (around 25cm x 20cm) with the unsalted butter to prevent sticking.
Peel the potatoes and slice them into thin rounds, about 3-4mm thick, using a mandoline slicer or a sharp knife.
In a medium saucepan, combine heavy cream, milk, and garlic cloves (peeled and slightly crushed). Heat gently over medium-low heat until the mixture is just warm and infused with garlic flavor. Do not let it boil. Remove from heat and discard the garlic cloves.
Layer one-third of the potato slices overlapping in the prepared baking dish. Sprinkle lightly with salt, pepper, and a handful of grated Gruyère cheese.
Repeat with two more layers of potatoes, seasoning, and cheese, finishing with a cheese layer on top.
Carefully pour the warm cream and milk mixture over the layered potatoes, aiming to evenly distribute the liquid throughout the dish.
Cover the dish with aluminum foil and bake in the preheated oven for 1 hour. The potatoes should be tender when pierced with a knife.
Remove the foil and increase the oven temperature to 200°C (390°F). Bake for an additional 20-30 minutes, or until the top is golden brown and bubbly.
Allow the Potato Dauphinoise to rest for 10 minutes out of the oven before serving. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 447 mg | 19% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.4 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 247 mg | 19% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1112 mg | 24% | |
*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.
