Potatoes Dauphinoise
Indulge in the creamy, cheesy decadence of Potatoes Dauphinoise, a classic French dish that's the ultimate comfort food side. Thinly sliced Yukon Gold potatoes are layered with a rich, garlicky cream sauce, a touch of nutmeg, and the earthy aroma of fresh thyme, and then crowned with golden, bubbly Gruyère cheese. Baked to perfection, this dish combines perfectly tender potatoes with a crisp cheesy crust for an irresistible, melt-in-your-mouth experience. Ideal for cozy dinners or elegant holiday spreads, Potatoes Dauphinoise elevates humble ingredients into a luxurious centerpiece. With just 20 minutes of prep and simple yet sophisticated flavors, it’s an unforgettable addition to your recipe repertoire!
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Recipe Information
Ingredients
- 6 medium (about 2 lbs) Yukon Gold potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 large Garlic cloves
- 1 tablespoon Unsalted butter
- 1.5 cups (grated) Gruyère cheese
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish with the unsalted butter.
Peel the Yukon Gold potatoes and slice them thinly (about 1/8-inch thick) using a mandoline or a sharp knife. Place the slices in a bowl of cold water to prevent browning as you work.
In a medium saucepan, combine the heavy cream, whole milk, minced garlic, thyme leaves, nutmeg, salt, and black pepper. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer. Do not let it boil. Remove from heat and set it aside.
Drain the potatoes and pat them dry with a clean kitchen towel or paper towels.
Layer one-third of the potato slices in the prepared baking dish, slightly overlapping them. Pour one-third of the cream mixture evenly over the potatoes and sprinkle with one-third of the grated Gruyère cheese.
Repeat the layering process two more times: potatoes, cream mixture, and Gruyère cheese, ensuring the top layer is fully covered with cheese.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 60 minutes.
Remove the foil and continue baking for another 25-30 minutes, or until the top is golden and bubbly, and a knife easily pierces through the potatoes.
Let the Potatoes Dauphinoise cool for about 10 minutes before serving. Garnish with a sprig of thyme, if desired, and enjoy!
Nutrition Facts
Calories |
6738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.7 g | 318% | |
| Saturated Fat | 145.1 g | 726% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 4398 mg | 191% | |
| Total Carbohydrate | 973.3 g | 354% | |
| Dietary Fiber | 74.4 g | 266% | |
| Total Sugars | 49.3 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 3067 mg | 236% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 23398 mg | 498% | |
*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.
