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
Scale
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
