Potato Apple Dauphinoise
Elevate your comfort food game with this irresistibly creamy Potato Apple Dauphinoise, a stunning twist on the classic French gratin. Layers of tender potatoes and tart, crisp apples (think Granny Smith) are bathed in a luxurious infusion of heavy cream, milk, garlic, fresh thyme, and a hint of nutmeg. Topped with golden, bubbling Gruyère cheese, this dish strikes the perfect balance between savory and subtly sweet. The velvety texture, rich aroma, and contrasting flavors make it an elegant side dish for roasts or a standout vegetarian main. With just 20 minutes of prep time and a beautifully baked finish, this Potato Apple Dauphinoise is perfect for cozy gatherings and holiday celebrations alike!
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Recipe Information
Ingredients
- 800 g Potatoes
- 400 g Apples (firm, tart, e.g., Granny Smith)
- 250 ml Heavy cream
- 150 ml Whole milk
- 1 clove Garlic (minced)
- 10 g Butter
- 1 tsp Fresh thyme leaves
- 0.25 tsp Nutmeg (freshly grated)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 100 g Gruyère cheese (grated)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x13-inch (or similar) baking dish with butter.
Peel the potatoes and apples. Using a mandoline or a sharp knife, slice both thinly (about 2-3 mm thick) into rounds. Keep the apples in a bowl of cold water with a splash of lemon juice to prevent browning.
In a saucepan, combine the heavy cream, milk, minced garlic, thyme leaves, nutmeg, salt, and black pepper. Warm the mixture over low heat until it begins to steam but does not boil. Remove from heat.
Layer one-third of the potato slices in the prepared dish, slightly overlapping them. Drain and pat dry the apple slices, then add a layer of half the apple slices on top of the potatoes. Repeat with another third of the potatoes, then the remaining apples, and finish with the rest of the potatoes.
Pour the warm cream mixture evenly over the layered potatoes and apples, ensuring the liquid distributes evenly into the layers.
Sprinkle the grated Gruyère cheese over the top of the dish.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for another 20 minutes, or until the top is golden brown and bubbly and a knife slides easily through the layers.
Allow the Potato Apple Dauphinoise to rest for 10 minutes before serving. This helps the layers set for easier slicing.
Serve warm as a side dish or enjoy it as a hearty vegetarian main!
Nutrition Facts
Calories |
2365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 3306 mg | 144% | |
| Total Carbohydrate | 234.7 g | 85% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 57.0 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1181 mg | 91% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 5034 mg | 107% | |
*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.
