Dauphinoise Potatoes are creamy, cheesy slices of potato goodness. Baked until golden and bubbling, this dish is a comfort food classic that everyone loves!
These potatoes are perfect for family dinners or cozy nights in. I can never resist sneaking bites before serving them—they’re just too tasty! 😋
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes are ideal because they hold up well and absorb flavors beautifully. If you can’t find these, try other starchy potatoes like Idaho or even sweet potatoes for a twist!
Heavy Cream: This gives the dish its rich creaminess. If you’re looking for a lighter option, you can substitute half-and-half or full-fat coconut milk, but it might alter the flavor a bit. Almond milk works too but isn’t as rich.
Gruyère Cheese: Gruyère is the classic choice for its nutty taste. If you can’t find it, a mix of mozzarella and Parmesan works, though it won’t have quite the same depth. Cheddar can be another tasty alternative!
Nutmeg: Freshly grated nutmeg adds a warm, aromatic touch. If you don’t have fresh, ground nutmeg is fine too. Just use a pinch since it’s stronger.
How Do I Get Perfectly Thin Potato Slices?
Slicing the potatoes thin is crucial for even cooking. A mandoline slicer is your best friend here—it makes quick work of getting consistent slices. Here’s how to do it:
- Before slicing, make sure your mandoline is set to 1/8 inch thickness.
- Hold the potato firmly and slide it across the blade, applying steady pressure.
- Be cautious of your fingers! Use the hand guard if your mandoline has one.
Even slices ensure that every layer cooks properly and achieves that creamy texture we love in Dauphinoise potatoes.
How to Make Dauphinoise Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1 kg (2.2 lbs) potatoes (Yukon Gold or Russet)
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- ½ teaspoon nutmeg (freshly grated, if possible)
- Salt to taste
- Black pepper to taste
- 1 cup grated Gruyère cheese (or a mix of Gruyère and Parmesan)
- Fresh herbs for garnish (like thyme or rosemary)
How Much Time Will You Need?
This delicious dish will take about 20 minutes to prepare and 1 hour and 20-30 minutes to cook in the oven. So, plan for around 1 hour and 40 minutes from start to finish, and you’ll have creamy, cheesy potatoes ready to impress!
Step-by-Step Instructions:
1. Prepping the Oven and Potatoes:
Start by preheating your oven to 160°C (320°F). While it’s heating, peel the potatoes and slice them very thinly (about 1/8 inch thick). A mandoline slicer is fantastic for making even slices, but a sharp knife works too—just take your time!
2. Making the Cream Mixture:
In a saucepan, combine the heavy cream, whole milk, minced garlic, nutmeg, salt, and black pepper. Heat this over medium flame, stirring gently until it’s just warmed up. Be careful not to let it boil—this will keep your cream mixture smooth and rich.
3. Layering the Potatoes:
Now it’s time to build the layers! Grease a baking dish (any size is fine, but a deep one works best). Start with a layer of half of the sliced potatoes in the bottom of the dish. Pour half of that lovely cream mixture over the top, followed by half of the grated cheese. Repeat this process with the remaining potatoes, cream, and cheese to create your second layer.
4. Baking the Dish:
Cover the baking dish with aluminum foil to protect it from drying out, and place it in the preheated oven. Bake for about 1 hour. After that’s done, carefully remove the foil and increase the oven temperature to 200°C (400°F). Now, bake it for another 20 to 30 minutes. Keep a close eye on it; you want the top to be golden brown and bubbly.
5. Final Touches:
Once the Dauphinoise potatoes are beautifully golden, take them out of the oven and let them rest for about 10 minutes. This helps the layers settle, making it easier to slice. To finish, sprinkle fresh herbs on top for a lovely touch and extra flavor.
Enjoy your creamy, cheesy Dauphinoise potatoes! They make a fantastic side dish for any meal.
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold and Russet potatoes are great choices due to their creaminess and flavor, you can also use other varieties like Red potatoes or Maris Piper. Just keep in mind that different potatoes may affect the creaminess and texture slightly, so choose based on your preference!
How Can I Make This Recipe Ahead of Time?
You can prepare the dish a day in advance! Simply assemble the layers up until the baking step, cover it tightly with plastic wrap or aluminum foil, and refrigerate. When you’re ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before baking as directed.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For reheating, you can warm them in the oven at 160°C (320°F) until heated through, or microwave individual portions. If the top loses its crispness, you might consider broiling for a minute or two to regain that golden finish!
Can I Substitute the Cream and Milk for a Lighter Version?
Yes! You can use half-and-half instead of heavy cream and milk to lighten it up a bit. Alternatively, you could use a combination of low-fat milk and a little cornstarch to thicken it. Keep in mind that the flavor and creaminess will be less rich, so you might want to add a bit more seasoning to enhance the taste!
