Dauphinoise Potatoes (Potatoes au Gratin) Recipe
Introduction
Dauphinoise Potatoes, also known as Potatoes au Gratin, are a rich and creamy side dish featuring thinly sliced Yukon Gold potatoes baked in an herb-infused cream and topped with melted cheese. This comforting classic is perfect for special occasions or indulgent family meals.
Ingredients
- 3 lbs Yukon Gold potatoes, sliced into 1/16″ or 1/8″ rounds
- 1 cup whole milk
- 1 cup heavy cream
- 4 large cloves of garlic
- 3 sprigs of thyme
- 1 large sprig of rosemary
- 1 tablespoon kosher salt
- 1 teaspoon whole peppercorns
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups shredded cheese (combination of mozzarella, gruyere, and parmesan)
- Butter for greasing the baking dish
Instructions
- Step 1: Preheat your oven to 325˚F (160˚C) and generously butter an 8×10″ baking dish to prevent sticking.
- Step 2: In a small saucepan, combine the whole milk, heavy cream, peeled garlic cloves, thyme sprigs, rosemary sprig, kosher salt, whole peppercorns, and ground nutmeg. Heat over medium-low until just simmering, then cook gently for 5 more minutes. Turn off the heat and let the cream steep for 20 minutes to infuse the flavors.
- Step 3: Using a mandoline slicer or sharp knife, slice the Yukon Gold potatoes into thin rounds between 1/16″ and 1/8″ thick. Take safety precautions when slicing.
- Step 4: Strain the infused cream through a fine mesh sieve into a bowl, discarding solids. Dip each potato slice briefly into the warm cream and arrange them in even, slightly overlapping layers in the prepared baking dish. Pour any remaining cream over the potatoes.
- Step 5: Bake uncovered for 90 minutes. The potatoes should be tender and golden on top.
- Step 6: (Optional) For cleaner slicing, place a similarly sized dish on top of the gratin with parchment paper in between, add weight, and let it rest for 30 minutes.
- Step 7: Preheat your broiler. Evenly sprinkle the shredded cheese blend over the potatoes. Broil until the cheese melts and turns golden and bubbly, watching closely to avoid burning.
- Step 8: Allow to cool slightly before cutting into portions. Serve warm.
Tips & Variations
- Use a mandoline slicer for even potato slices, ensuring consistent cooking.
- Mix different cheeses like mozzarella, gruyere, and parmesan for a rich, balanced flavor.
- Adding a pinch of ground nutmeg enhances the creaminess and warms the dish’s flavor.
- For a lighter version, substitute half the cream with extra milk.
Storage
Store any leftover Dauphinoise Potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325˚F (160˚C) until warmed through to maintain the dish’s texture. Avoid microwaving to keep the topping crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare Dauphinoise Potatoes ahead of time?
Yes, you can assemble the dish up to the baking step and refrigerate it covered for several hours or overnight. Bring to room temperature before baking for even cooking.
What type of potatoes work best?
Yukon Gold potatoes are ideal due to their creamy texture and thin skins. They hold their shape well during baking and absorb flavors nicely.
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Dauphinoise Potatoes (Potatoes au Gratin) Recipe
- Total Time: 2 hours
- Yield: 8 servings 1x
Description
Dauphinoise Potatoes, also known as Potatoes au Gratin, is a classic French comfort dish featuring thinly sliced Yukon Gold potatoes baked in a fragrant, herb-infused cream and topped with a rich blend of melted mozzarella, gruyere, and parmesan cheeses. This dish boasts tender, creamy layers with a golden, bubbly cheese crust, making it an indulgent yet elegant side perfect for special occasions or hearty family meals.
Ingredients
Potatoes
- 3 lbs Yukon Gold potatoes, sliced into 1/16″ or 1/8″ rounds
Infused Cream
- 1 cup whole milk
- 1 cup heavy cream
- 4 large cloves garlic, peeled
- 3 sprigs thyme
- 1 large sprig rosemary
- 1 tablespoon kosher salt
- 1 teaspoon whole peppercorns
- 1/4 teaspoon ground nutmeg
Topping
- 1 1/2 cups shredded cheese (combination of mozzarella, gruyere, and parmesan)
Other
- Butter for greasing the baking dish
Instructions
- Preheat and Grease: Preheat your oven to 325˚F (160˚C) and generously butter an 8×10″ baking dish to prevent sticking.
- Prepare Infused Cream: In a small saucepan, combine whole milk, heavy cream, garlic cloves, thyme sprigs, rosemary sprig, kosher salt, whole peppercorns, and ground nutmeg. Heat over medium-low until just simmering, then cook gently for 5 more minutes. Turn off heat and let steep for 20 minutes to infuse flavors.
- Slice Potatoes: Using a mandoline or sharp knife, slice Yukon Gold potatoes into thin rounds between 1/16″ and 1/8″ thick, ensuring safety with a guard if using a mandoline.
- Layer Potatoes: Strain the infused cream through a fine mesh sieve into a mixing bowl, discarding solids. Briefly dip each potato slice into the warm cream, then arrange evenly in flat layers in the prepared baking dish without excessive overlap. Trim slices to fit if needed. Pour remaining cream over the potatoes to moisten thoroughly.
- Bake: Place the baking dish uncovered into the preheated oven and bake for 90 minutes, until potatoes are tender and the surface is golden but not burnt.
- Optional Compression: For cleaner slices and a more compact gratin, place a similarly sized dish or vessel on top separated by parchment paper, add weight (like a cast iron skillet), and let rest for 30 minutes. This step can be skipped if desired.
- Broil Cheese Topping: Preheat your oven’s broiler. Evenly sprinkle the shredded mozzarella, gruyere, and parmesan cheese blend over the potatoes. Broil a few minutes until cheese melts, becomes golden and bubbly. Watch carefully to prevent burning.
- Serve: Allow gratin to cool slightly, then cut into squares or triangles and serve warm as a decadent side dish.
Notes
- Use a mandoline slicer carefully with a hand guard to ensure uniform potato slices and avoid injury.
- Resting the gratin under weight is optional but helps create neat, compact slices perfect for presentation.
- Mix different cheeses to balance flavor and meltability; the combination of mozzarella, gruyere, and parmesan creates a rich, nutty topping.
- Adjust thickness of potato slices according to desired texture: thinner for delicate layers, thicker for heartier texture.
- If you prefer, substitute Yukon Gold potatoes with other waxy potatoes suitable for gratin.
- Watch the broiler closely to prevent the cheese from burning during the final step.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Keywords: Dauphinoise Potatoes, Potatoes au Gratin, French potato gratin, creamy potato bake, cheesy potatoes side dish
