Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Serves: 6
✨ Why You’ll Love This Dish
This French-inspired Potato Dauphinoise is the ultimate comfort food — thinly sliced potatoes baked in cream, garlic, and herbs until golden, bubbly, and melt-in-your-mouth tender. It’s rich yet refined, and pairs beautifully with roasted chicken, beef bourguignon, or even grilled vegetables.
🧂 Ingredients
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2 lbs Yukon Gold or Rustic potatoes, peeled and thinly sliced with a mandolin
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2 cups heavy cream (or half cream, half whole milk for a lighter version)
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3 garlic cloves, minced or smashed
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8 tablespoons unsalted butter (plus extra for greasing)
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1 tablespoon sea salt
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½ teaspoon freshly ground black pepper
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2 to 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 to 3 sprigs fresh rosemary
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½ cup grated Gruyère or Parmesan cheese
- Optional: 1 to 2 Parmesan Rinds
Instructions
1. Prep the base:
Preheat oven to 350°F (175°C). Butter a medium baking dish (about 9×9 inches).
2. Make the cream mixture:
In a small saucepan, minced garlic, salt, pepper, rosemary, and thyme for 1 to 2 minutes. Add and the heat cream until a light boil. Remove from heat and let sit for 20 minutes to infuse flavor.
3. Layer the potatoes:
Arrange a layer of thinly sliced potatoes in a baking dish with a lid, slightly overlapping. Pour a bit of the cream mixture over the top, then repeat until all potatoes and cream are used.
4. Add cheese and bake:
Top with grated Gruyère or Parmesan. Cover loosely with foil or a lid and bake for 50 minutes. Remove foil or lid and bake an additional 20–25 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
5. Rest before serving:
Let cool for 10 minutes before serving — this helps the creamy sauce thicken into that signature velvety texture.
Tips & Variations
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Swap cream for coconut cream or almond milk for a dairy-free twist.
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Add caramelized onions between layers for extra depth.
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Try using a mandoline for perfectly even potato slices.
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Make it ahead! Prepare up to 24 hours in advance and reheat covered in foil.
🍷 What to Serve With Potato Dauphinoise
This side dish shines alongside Beef Bourguignon, roasted lamb, or herb-crusted chicken — and pairs perfectly with a crisp white wine like Chardonnay or a bold red like Pinot Noir.
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