Potato Roasted Red Pepper Dauphinois
Indulge in the creamy decadence of Potato Roasted Red Pepper Dauphinois, a luxurious twist on the classic French gratin. This dish features thinly sliced Yukon Gold potatoes layered with smoky roasted red peppers and nutty Gruyère cheese, all bathed in a rich garlic-infused cream and milk mixture. Enhanced by aromatic thyme, freshly grated nutmeg, and a golden, bubbling crust, this dish balances elegance and comforting flavors in every bite. Perfect for entertaining or elevating weeknight dinners, this crowd-pleasing recipe is both visually stunning and deeply satisfying. Whether served alongside roasted meats or as a vegetarian centerpiece, it’s a true showstopper that pairs rustic charm with gourmet flair.
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Recipe Information
Ingredients
- 800 grams Yukon Gold potatoes
- 200 grams Roasted red peppers (jarred or homemade)
- 250 ml Heavy cream
- 150 ml Whole milk
- 2 pieces Garlic cloves, minced
- 100 grams Gruyère cheese, grated
- 1 tablespoon Unsalted butter (for greasing)
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
Instructions
Preheat your oven to 180°C (350°F).
Peel the Yukon Gold potatoes and thinly slice them into 2-3mm rounds using a sharp knife or mandoline slicer. Rinse the slices under cold water to remove excess starch, then pat dry with paper towels.
Grease a baking dish (approximately 9x13 inches) with the unsalted butter, ensuring all corners are coated.
Drain the roasted red peppers if using jarred ones, and slice them into thin strips.
In a small saucepan, combine the heavy cream, whole milk, minced garlic, salt, black pepper, nutmeg, and thyme leaves. Heat over medium-low heat until warm but not boiling, stirring occasionally. Remove from heat and set aside.
Arrange one-third of the potato slices in an even layer in the prepared baking dish. Top with half of the roasted red pepper strips. Sprinkle one-third of the Gruyère cheese over the layer.
Repeat the layering process: Add another third of the potatoes, the remaining roasted red peppers, and another third of the cheese.
Finish with the final layer of potatoes and pour the warm cream mixture evenly over the dish, ensuring it seeps through all the layers. Press gently to compact the layers.
Sprinkle the remaining Gruyère cheese evenly across the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the aluminum foil and bake for an additional 30 minutes, or until the top is golden brown and bubbling, and the potatoes are tender when pierced with a knife.
Allow the dish to rest for 10 minutes before serving. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.6 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 200 mg | 15% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 619 mg | 13% | |
*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.
