Dauphinoise Potatoes

This is one of the best things I have ever tasted! So good I can’t call them scalloped potatoes.

I’m obsessed with all things French. There are literally millions of recipes for this type of dish. The French versions lean more to cream and American versions seems to be loaded with cheddar cheese ( not that that’s a bad thing). While some French recipes do call for gruyère in the potato layers I am using sharp grated parm or Grana for flavour and it’s just way less oily. I definitely suggest adding gruyère to the top to finish it off it’s not a must. I also used some herbs de Provence that I got from a local lavender farm as opposed to the usual thyme. The infusion of those earthy aromatics including the garlic is sublime.

A lot of recipes tell you to slice all the potatoes and immerse them in water which prevents browning. I decided to forgo that and sliced the potatoes as I needed them for each layer. Oh and don’t bother peeling them, just scrub them well! Every bite is heaven.

6 new potatoes scrubbed (2-2.5 pounds)

2 cups heavy cream

1 cup freshly grated parmigiano reggiano or Grana Padano

3 cloves garlic peeled and crushed

2 tsp herbs de Provence

2 tablespoons butter

1 cup gruyere cheese * optional grated or finely cubed

Kosher salt

Black pepper

*Special equipment: mandolin, 2 quart baking dish

In a saucepan on low, heat cream, herbs de Provence and garlic until just bubbling at the sides. Turn off heat.

Preheat oven to 325 degrees. Grease a 2 quart baking dish with butter or cooking spray.

Start slicing your potatoes. If you use the mandolin you’ll get beautiful even slices. No worries if you don’t. Cut potatoes into 1/4” slices. I cut the potatoes as I need them layer by layer this way they won’t turn brown.

Place slices in baking dish in a pattern overlapping the pieces. Sprinkle each layer with salt, pepper and 1/4 cup Parmesan cheese. After the second layer pour half of the hot cream over it evenly. Repeat finishing with the rest of the cream and cheese.

Add the butter and gruyère cheese.

Place in oven on highest rack and bake for 1 hour 45 minutes. Let sit for at least 30minutes before serving. This reheats beautifully. Cover with foil reheat for 30 minutes at 300. It’s even fantastic cold. Enjoy!

4 thoughts on “Dauphinoise Potatoes

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