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Extra creamy and cheese, this is the French casserole of our dreams.
Serves8 to 10Prep25 minutesCook40 minutes to 45 minutesreviews
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Creamy, cheesy, and crowd pleasing dauphinoise potatoes are practically impossible to dislike. This classic French dish is simple yet indulgent, and pairs perfectly with showstopping mains like roasted beef tenderloin, glazed ham, or prime rib. With a few kitchen tools and a bit of prep work, you can easily make dauphinoise potatoes from scratch.
What are Dauphinoise Potatoes?
Dauphinoise (DOE-PHEEN-NOWAAZ) potatoes is how the French say casserole of potatoes, heavy cream, and cheese. Thin slices of Yukon Gold potatoes get cooked in heavy cream flavored with garlic, bay leaves, and nutmeg, then baked in a casserole dish layered with shredded Gruyère cheese until golden and bubbling.
What’s the Difference Between Dauphinoise Potatoes and Au Gratin Potatoes?
Dauphinoise potatoes are similar to au gratin potatoes, but there’s one key difference.
- Au gratin potatoes is a casserole thinly sliced raw potatoes (and often garlic and onions) cooked in a cheesy sauce until tender.
- In a dauphinoise, the potatoes are first simmered in heavy cream before getting transferred to a baking dish.
Tips for the Best Dauphinoise Potatoes
Dauphinoise potatoes are simple to make, but these tips will ensure you get the best results every time.
- Par cook the potatoes until fork tender. Simmering the sliced potatoes in the cream before baking them ensures they are completely tender by the time the cheese browns. Be patient and make sure to give them the full 5 to 7 minutes of simmering so they get an adequate head start on cooking.
- Don’t be afraid of salt! This recipe calls for an entire teaspoon of kosher salt, which might sound like a lot, but potatoes can handle it! The salt helps balance the creamy, rich flavors of the dish.
- Let the potatoes cool for at least 15 minutes before serving. If you dig in while the dish is piping hot, you run the risk of it being soupy. Giving the potatoes time to cool minutes allows the cream and cheese a chance to firm up.
Dauphinoise Potatoes
Extra creamy and cheese, this is the French casserole of our dreams.
Prep time 25 minutes
Cook time 40 minutes to 45 minutes
Serves 8 to 10
Nutritional Info
Ingredients
- 1 tablespoon
unsalted butter
- 8 ounces
Gruyère cheese
- 2 1/2 pounds
Yukon Gold potatoes
- 3 cloves
garlic
- 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
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking dish or other 4-quart baking dish with 1 tablespoon unsalted butter. Grate 8 ounces Gruyère cheese on the large holes of a box grater (about 2 cups).
Peel 2 1/2 pounds Yukon Gold potatoes, remove any blemishes, slice into 1/4-inch thick rounds, and place into a large pot. Mince 3 garlic cloves. Add the minced garlic, 2 cups heavy cream, 2 cups whole milk, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1/2 teaspoon nutmeg, and 2 dried bay leaves. Bring to a simmer over medium heat. Simmer, stirring often, until the potatoes are fork tender but still slightly firm, 5 to 7 minutes. Remove and discard the bay leaves.
Using a slotted spoon, transfer half of the potatoes into the prepared baking dish and arrange in an even layer. Top with half of the grated cheese. Arrange the remaining potatoes on top of cheese in an even layer. Pour about 2 cups of the cream mixture over the potatoes, stopping just below the top layer. (Do not use all of the cream mixture.) Top with the remaining cheese.
Bake until the potatoes are golden brown and easily pierced with a knife all the way to the bottom of the baking dish, 40 to 45 minutes. Garnish with 1 teaspoon fresh thyme leaves and let cool at least 15 minutes on a wire rack before serving.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
Filed in:
dairy
easter
french
Gluten-Free
Ingredient
Potatoes
