Description
Classic French potato dauphinoise features thinly sliced potatoes baked in a luxurious, garlic-infused cream sauce with melted cheese. Rich, golden, and irresistibly tender, it’s the ultimate comfort food side dish.
Ingredients
Units
Scale
- 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 garlic cloves, minced
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup grated Gruyère cheese (or a mix of Gruyère and Parmesan)
- Butter for greasing the baking dish
Instructions
- Preheat oven to 375°F (190°C). Lightly butter a medium-sized baking dish.
- In a saucepan, combine cream, milk, garlic, nutmeg, salt, and pepper. Heat over medium until warm, but do not boil. Remove from heat.
- Arrange half of the potato slices in the prepared baking dish, slightly overlapping.
- Pour over half of the warm cream mixture and sprinkle with half of the cheese.
- Repeat with remaining potatoes, cream mixture, and cheese.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake uncovered for an additional 25–30 minutes, or until the top is golden and bubbly and potatoes are fork-tender.
- Let rest for 10 minutes before serving.
Notes
- Use a mandoline slicer for evenly thin potato slices.
- Gruyère provides a nutty depth of flavor, but can be substituted with sharp cheddar or a Parmesan mix.
- For added flavor, rub the baking dish with a cut clove of garlic before layering the potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 410mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 85mg
