Dauphinoise potatoes are simple and cheesy thin-sliced potatoes layered with cream, butter, and cheese for an incredible side dish! This easy potato dish is so elegant and beautiful, it almost looks too good to eat! The flavor is so mouthwateringly delicious, you’ll never want to make potatoes another way!
Ingredients
▢ 2 ½ lbs potatoes (starchy potatoes like russet, Yukon Gold, King Edward, or Maris Piper)
▢ 1 ½ cups heavy whipping cream
▢ 2 tablespoon butter (melted)
▢ 1 teaspoon garlic (minced)
▢ ¼ teaspoon each, salt & pepper (to taste)
▢ 2 ½ cups Gruyere cheese (or another great Swiss cheese, or mozzarella – grated)
▢ fresh thyme (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease your 1.5 quart or larger dish with non-stick cooking spray or butter.
Wash and peel your potatoes, then slice the potatoes into ⅛-inch thick slices using a mandoline, food processor, or by hand.
2 ½ lbs potatoes
Assemble the potatoes in your prepared baking dish by layering the first ⅓ of the sliced potatoes onto the bottom of the baking dish. Mix together the heavy whipping cream, melted butter, and garlic then pour the first ⅓ portion of the cream mixture over the bottom layer of potatoes.
1 ½ cups heavy whipping cream, 2 tablespoon butter, 1 teaspoon garlic, ¼ teaspoon each, salt & pepper, 2 ½ cups Gruyere cheese, fresh thyme
Sprinkle salt and pepper, as well as the optional fresh thyme over the bottom layer. Then top with the first ⅓ portion of grated cheese (approximately ¾ cups). Repeat until all of the layers are added.
Cover with a lid or sheet of aluminum foil and bake at 350°F (175°C) for 1 hour and 15 minutes or until the potatoes are fork-tender. *Be sure to check the potatoes in the center of your dish.
Remove the lid or aluminum foil and let the potatoes and cheese brown for the last 15 minutes of cooking time. Once done, remove your potatoes dauphinoise from the oven and allow to set for 5-10 minutes before serving.
Notes
The addition of fresh thyme is noted as optional, but it is a wonderful fresh note to add to this rich dish.
A pinch of some freshly grated nutmeg is also a personal favorite.
If you have a lid or will be covering the potatoes with a sheet of aluminum foil that will stick to the top layer of cheese, hold off on adding the last ⅓ portion of the cheese until the last 15 minutes of cooking time.
