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Dauphinoise Potatoes

Prep Time10 minutes
Active Time1 hour 45 minutes
Course: Side Dish
Cuisine: French
Keyword: dauphinoise, french, gratinée, holiday recipes, potato recipes
Yield: 6 Servings

Equipment

  • Mandolin (optional)
  • 2 quart baking dish

Materials

  • 2½ pounds white potatoes (about 6) scrubbed and washed
  • 2 cups 35% cream
  • 1 cup freshly grated Parmesan or Grana Padano
  • 3 cloves garlic peeled and crushed
  • 2 tsp herbes de Provence
  • 2 tablespoons butter
  • 1 cup gruyere cheese * optional grated or finely cubed
  • 1½ tsp Kosher salt
  • ½ tsp Black pepper

Instructions

  • Preheat oven to 325 degrees. Grease a 2 quart baking dish with butter or cooking spray.
  • In a saucepan on low, heat cream, herbes de Provence and garlic until just bubbling at the sides. Turn off heat.
  • 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. *If you want to preslice all your potatoes place them in cold water to prevent oxidation. Pat them dry with a paper towel.
  • 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 Parmesan
  • Add the butter and gruyère cheese.
  • Place in oven on highest rack and bake for 1 hour 45 minutes. Let rest 20-30 minutes before serving.

Notes

This reheats beautifully. Cover with foil reheat for 30 minutes at 300. It’s even fantastic cold.