Potatoes Dauphinoise
Potatoes Dauphinoise
Elevate any meal with this creamy Potatoes Dauphinoise recipe. Tender layers of potatoes, infused with garlic, thyme, and nutmeg, are baked to perfection for a side dish that’s both simple and sophisticated.
Make creamy and rich Potatoes Dauphinoise for any occasion. Layers of tender potatoes with infused cream, thyme, and nutmeg create the perfect side dish for everyday dinners or special meals.
Watch my step-by-step video for this recipe on YouTube.
Learn how to make Perfect Potatoes Dauphinoise by watching my YouTube tutorial.
Ingredients:
2 pounds (900g) Charlotte or Yukon Gold potatoes* peeled and thinly sliced using a mandolin
1 1/2 cups (360ml) heavy cream
1/2 cup (120ml) whole milk
1 to 2 cloves of garlic, finely grated using a microplane
Fresh nutmeg, to grate (about 1/4 tsp or to taste)
Fresh thyme sprigs, for top layers (plus extra picked thyme leaves to finish)
Generous amount of salt (enough to season the cream well, ensuring each potato layer is properly seasoned)
Freshly cracked black pepper to taste
Cartouche (parchment paper cut to fit the dish)
Instructions:
Preheat your oven to 275°F (135°C).
Prepare your baking dish: Rub the cut end of a garlic clove over the entire inside surface of the dish, such as a 13x9 casserole; then grease generously with room temperature butter. Set aside.
1. Prepare the cream:
In a large mixing bowl, combine the heavy cream and milk.
Add the finely grated garlic (using the microplane) directly into the cream, followed by freshly grated nutmeg.
Season the cream generously with salt and freshly grated black pepper. It’s important to use a generous amount of salt here, as the potatoes will absorb much of it during cooking.
Taste and adjust seasonings as needed. Set aside.
2. Prepare the potatoes:
Using a mandolin, slice the potatoes thinly and evenly. This ensures the potatoes cook evenly and gives a nice texture to the dish.
3. Layer the potatoes:
In the prepared baking dish, layer the potato slices in an even layer.
After each layer, pour some of the thyme-infused cream over the top, making sure each layer of potatoes is well-coated with cream. The first layers do not need to be carefully layered, but arrange the final 2-3 layers in a scalloped pattern - like spreading a deck of cards.
To the next to lat layer of potatoes, add some fresh picked thyme leaves, followed by more cream.
Continue layering the potatoes and adding the cream until you’ve used all the ingredients. Cover the top layer with the remaining cream.
4. Cover with a cartouche:
Instead of foil, place a cartouche (a parchment paper lid) directly on top of the potatoes. This will help retain moisture while allowing the top to eventually crisp up.
5. Bake low and slow:
Place the dish in the oven and bake at 275°F (135°C) for approximately 2 to 2 1/2 hours.
The low and slow cooking method will give the potatoes a soft, creamy texture, allowing the flavours to develop without overcooking the layers.
6. Finishing touch:
After 2 hours, remove the cartouche and sprinkle the potatoes with a few fresh picked thyme leaves.
Return the dish to the oven for an additional 5 minutes to allow the thyme to release its oils and enhance the dish with a fresh, herby flavour.
7. Serve:
Once the potatoes are tender and the top is golden, remove the dish from the oven. Let it rest for a few minutes to allow the layers to settle before serving.
Cut into portions and serve.
*Here is a short list of waxy potatoes perfect for Potatoes Dauphinoise:
Charlotte
Yukon Gold
Jersey Royals (when in season)
Fingerling Potatoes
Nicola
