Dauphinoise Potatoes
Dauphinoise Potatoes feature tender Yukon Gold slices baked in creamy Gruyère-infused sauce for a rich, comforting side dish. Perfectly seasoned, golden, and topped with fresh thyme.
Equipment
- 1 9x13-inch baking dish
- 1 box grater
- 1 large pot
- 1 slotted spoon
Ingredients
- 1 tablespoon unsalted butter
- 8 ounces Gruyère cheese grated (about 2 cups)
- 2 1/2 pounds Yukon Gold potatoes peeled and sliced 1/4 inch thick
- 3 cloves garlic minced
- 2 cups heavy cream
- 2 cups whole milk
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 2 dried bay leaves
- 1 teaspoon fresh thyme leaves for garnish
Instructions
- Preheat oven to 350°F and butter a 9x13-inch or 4-quart baking dish with 1 tablespoon unsalted butter.
- Grate Gruyère cheese using the large holes of a box grater.
- Peel and slice Yukon Gold potatoes into 1/4-inch rounds and place in a large pot.
- Add minced garlic, heavy cream, whole milk, kosher salt, black pepper, nutmeg, and bay leaves to the pot.
- Bring mixture to a simmer over medium heat, stirring frequently, and cook until potatoes are fork tender but still firm, about 5 to 7 minutes.
- Remove and discard bay leaves.
- Using a slotted spoon, transfer half the potatoes to the buttered baking dish in an even layer.
- Sprinkle half of the grated cheese evenly over the potatoes.
- Layer the remaining potatoes over the cheese evenly.
- Pour about 2 cups of the cream mixture over the potatoes, stopping just below the top layer.
- Top with the remaining cheese.
- Bake in the oven until golden brown and a knife easily pierces through to the bottom, 40 to 45 minutes.
- Garnish with fresh thyme leaves and let cool on a wire rack for at least 15 minutes before serving.
Notes
- For best flavor, use Yukon Gold potatoes for creaminess.
- Do not overcook potatoes in cream to retain texture.
- Store leftovers covered in the refrigerator for up to 3 days.