Description
Classic French potato dauphinoise made with thinly sliced potatoes baked in a garlic-infused cream sauce and topped with melted Gruyère cheese for a rich, indulgent side dish.
Ingredients
Units
Scale
- 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1/2 cup whole milk
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1 cup Gruyère cheese, shredded
- 1 tbsp butter (for greasing)
Instructions
- Preheat oven to 375°F (190°C) and butter a 9×13-inch or oval baking dish.
- In a saucepan, combine cream, milk, garlic, thyme, salt, pepper, and nutmeg. Heat gently over medium heat until warm but not boiling.
- Arrange half of the sliced potatoes in the prepared dish, slightly overlapping each slice.
- Pour half of the warm cream mixture over the potatoes and sprinkle with half of the shredded Gruyère cheese.
- Repeat with remaining potatoes, cream mixture, and cheese.
- Cover loosely with foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 20–25 minutes, or until the top is golden brown and bubbling.
- Let rest for 10 minutes before serving to allow the dish to set.
Notes
- Use a mandoline slicer for evenly thin potato slices.
- For added depth, rub the dish with a cut garlic clove before buttering.
- This dish can be made a day ahead and reheated gently in the oven.
Nutrition
- Serving Size: 1/6 of dish
- Calories: 360
- Sugar: 2g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg
