Dauphinoise potatoes, also known as gratin dauphinois, is a classic French dish consisting of thinly sliced potatoes that are layered in a baking dish with cream, milk, garlic, and cheese, and then baked until golden brown and bubbly. The dish originates from the Dauphiné region in southeastern France, where it was traditionally made with potatoes, milk, and cheese, but without cream or garlic.
To make dauphinoise potatoes, the potatoes are first sliced thinly and then arranged in a single layer in a baking dish. A mixture of heavy cream, milk, minced garlic, salt, and pepper is poured over the potatoes, and then the dish is topped with grated cheese, such as Gruyère or Parmesan. The potatoes are then baked in the oven for about an hour until the top is golden brown and the potatoes are tender and creamy.
Dauphinoise potatoes are a rich and indulgent side dish that pairs well with a variety of mains, from roasted chicken to beef tenderloin. They are a perfect choice for a special occasion or holiday meal.
2 lbs. Yukon Gold potatoes, peeled and sliced thinly
1 1/2 cups heavy cream
1 cup milk
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. black pepper
1/2 cup grated Gruyère cheese
1/4 cup grated Parmesan cheese
- Preheat the oven to 375°F (190°C).
- Grease a 9×13 inch baking dish with butter or cooking spray.
- In a large saucepan, combine the heavy cream, milk, garlic, salt, and black pepper.
- Heat the cream mixture over medium heat until it begins to simmer.
- Add the sliced potatoes to the cream mixture and stir gently to combine.
- Continue to cook the potatoes in the cream mixture for about 10 minutes, until they are just starting to soften.
- Using a slotted spoon, transfer half of the potato slices to the prepared baking dish, arranging them in a single layer.
- Pour half of the cream mixture over the potatoes in the baking dish.
- Repeat with the remaining potatoes and cream mixture.
- Sprinkle the grated Gruyère and Parmesan cheese over the top of the potatoes.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the cheese is golden brown and bubbly.
- Allow the Dauphinoise Potatoes to cool for a few minutes before serving. Enjoy!