Dauphinoise Potatoes: Creamy Recipe
A Classic Comfort Side Dish.
Thinly sliced potatoes layered in a rich, garlic-infused cream sauce, topped with nutty Gruyère cheese and baked until perfectly golden and bubbling. A truly classic and comforting side dish.
I remember the first time I made this. It was for a dinner party, and I was honestly so nervous. I’d seen it in beautiful cookbooks and it always seemed so... French and fancy. But as I layered the potato slices, one by one, into the buttered dish, it felt less like a performance and more like building something beautiful and simple. When it came out of the oven, all golden and bubbling, the whole table went quiet for a moment. Yeah, it’s that good. It's become a staple for holidays and celebrations, a little piece of edible elegance that reminds me that sometimes, the most luxurious things are made from the simplest ingredients.
Why This Dish Feels Like a Hug
- •**Utterly Creamy:** The combination of cream and milk creates a sauce that's rich but not heavy, seeping into every layer of potato.
- •**That Golden Crust:** The broiled Gruyère cheese on top offers a savory, slightly crispy contrast to the tender potatoes below. It's just divine.
- •**Subtle, Aromatic Flavors:** The hint of garlic, nutmeg, and thyme infuses the entire dish with a warm, comforting aroma.
- •**Looks So Impressive:** It's a beautiful dish that looks like you spent hours on it, but it’s actually quite simple to assemble.
Wow. Just wow. This is the creamiest, most flavorful potato dish I have ever made. It's the kind of side dish that steals the show. That golden, cheesy top is everything!
Essential Ingredient Guide
- Potatoes: Waxy potatoes are key. Yukon Golds are my favorite because they hold their shape so well and have a naturally buttery flavor. Avoid starchy potatoes like Russets, as they can fall apart and become mushy.
- Gruyère Cheese: This is where the magic happens. Gruyère has a wonderful nutty, savory flavor that melts beautifully. If you can't find it, a good quality white cheddar or even a mix with a little Parmesan would work, but Gruyère is honestly the classic choice for a reason.
- Heavy Cream: Don't skimp here! The fat content in heavy cream is what creates that luxurious, velvety sauce and prevents it from curdling in the oven. It's essential for the classic texture.
Complete Cooking Process
- **Infuse the Cream:** Gently warming the cream and milk with garlic, thyme, and nutmeg is the first step to building layers of flavor.
- **Slice with Care:** Use a mandoline for paper-thin, even potato slices. This ensures they cook evenly and absorb the cream beautifully.
- **Layer and Repeat:** The simple act of layering potatoes and cheese is what creates the stunning final presentation.
- **Bake and Rest:** A slow bake allows the potatoes to become perfectly tender, and a final rest lets the dish set into sliceable, creamy perfection.
Frequently Asked Questions
→Can I make Dauphinoise potatoes ahead of time?
Yes, you can. You can assemble it a day ahead, cover it, and keep it in the fridge. Just be aware you might need to add 10-15 minutes to the baking time. You can also bake it completely, let it cool, and then reheat it, covered with foil, in a 300°F (150°C) oven until warmed through.
→My potatoes aren't cooked through, what went wrong?
This usually happens if the potato slices are too thick. That's why a mandoline is so helpful for getting them super thin and uniform. Also, make sure the cream mixture comes up high enough to cook the top layers.
→Can I use low-fat milk or cream?
I'd really advise against it for this particular recipe. The fat in the heavy cream is what stabilizes the sauce and gives it that signature rich, creamy texture. Using lower-fat alternatives can cause the sauce to split or be watery.
Dauphinoise Potatoes: Creamy Recipe
An utterly decadent Dauphinoise potatoes recipe. Imagine paper-thin slices of potato, bathing in a garlic-infused cream, baked until tender and bubbly with a glorious golden-brown Gruyère crust. This is pure comfort food, elegant enough for a holiday and simple enough for a quiet Sunday supper.
Timing
Prep Time
20 minutes
Cook Time
60-70 minutes
Total Time
1 hour 30 minutes
Recipe Details
Ingredients
For the Potatoes
- 012.5 lbs (about 1.2kg) waxy potatoes, like Yukon Gold or Maris Piper
- 021 large garlic clove, peeled and halved
- 031 tablespoon unsalted butter, softened
- 042 cups (500ml) heavy cream
- 051 cup (250ml) whole milk
- 062 sprigs fresh thyme
- 071/2 teaspoon freshly grated nutmeg
- 081 teaspoon salt
- 091/2 teaspoon freshly ground black pepper
- 101.5 cups (about 150g) Gruyère cheese, grated
Instructions
Preheat your oven to 350°F (175°C). Take your halved garlic clove and rub it all over the inside of a 9x13 inch (or similar) baking dish. It feels a little old-fashioned, but it adds the most wonderful, subtle fragrance. Then, grease the dish generously with the softened butter.
Peel the potatoes and slice them as thinly as you can – about 1/8-inch thick. A mandoline slicer is your best friend here, honestly. It makes the job quick and ensures all the slices are even, which helps them cook beautifully. Place the sliced potatoes in a large bowl of cold water as you go to prevent them from browning. Drain them well and pat them dry when you're done.
In a medium saucepan, combine the heavy cream, whole milk, thyme sprigs, nutmeg, salt, and pepper. Bring it to a gentle simmer over medium heat. Let it warm through for a few minutes so all those lovely flavors can infuse the cream. Then, remove the thyme sprigs.
Now for the fun part. Arrange a layer of the potato slices in the bottom of your prepared dish, overlapping them slightly. Sprinkle a little of the grated Gruyère cheese over the top. Repeat these layers until you've used up all the potatoes, finishing with a final, generous layer of cheese on top.
Slowly and carefully pour the warm cream mixture over the layered potatoes. You might need to gently press down on the potatoes to help them submerge. It should come up to just below the top layer.
Bake, uncovered, for 60 to 70 minutes. You'll know it's ready when the top is a stunning golden brown, the cream is bubbling around the edges, and a knife slides easily into the center of the potatoes. If it starts to brown too quickly, you can loosely cover it with foil for the last 15-20 minutes.
Let it rest for at least 10-15 minutes before serving. This part is so important! It allows the dish to set, making it easier to slice and serve. The waiting is the hardest part, but I promise it's worth it.
Notes & Tips
- 1Feel free to experiment with herbs. A little fresh rosemary or chives can be a lovely addition.
- 2The quality of the ingredients really shines through here, so use the best potatoes, cream, and cheese you can find.
Tools You'll Need
- •Use a mandoline slicer for consistent, paper-thin potato slices. It makes a world of difference in the final texture.
- •Don't rinse the potatoes after slicing them. The starch on their surface helps to thicken the cream sauce as it bakes.
- •Warm the cream mixture before pouring it over the potatoes. This helps kickstart the cooking process and ensures a creamier result.
- •Let the dish rest for at least 10 minutes before serving. This is crucial for the layers to set, preventing it from turning into a soupy mess when you slice into it.