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Dauphinoise Potatoes

A classic French dish of thin-sliced potatoes baked in cream and garlic until golden and tender, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Yukon Gold or Russet potatoes Choose firm, even-sized potatoes.
  • 1 cup heavy cream Use all cream if desired for richer taste.
  • 1 cup whole milk Can be substituted by more cream.
  • 2-3 cloves garlic Minced, simmer in the cream for flavor.
  • 1 teaspoon salt Season each layer of potatoes.
  • 1/2 teaspoon black pepper Adjust to taste.
  • 1 tablespoon butter For greasing and dotting on top.
  • optional nutmeg or thyme A pinch for added flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) with a rack in the center.
  2. Butter your baking dish to prevent sticking.
  3. Peel potatoes if a smoother look is desired; slice them to about 1/8 inch thick.
  4. Rinse the sliced potatoes quickly and pat them dry.
Cream Mixture
  1. In a saucepan, combine heavy cream, whole milk, minced garlic, salt, and pepper.
  2. Gently simmer for 2-3 minutes to infuse flavors. Taste and adjust seasoning.
Layering
  1. Add a thin layer of sliced potatoes to the buttered dish.
  2. Spoon over some of the warm cream mixture and sprinkle with salt and pepper.
  3. Continue layering until all potatoes are used, finishing with cream on top and dotting with butter.
Baking
  1. Cover the dish tightly with foil and bake for 45-55 minutes until a knife slides in easily.
  2. Uncover and bake for an additional 20-25 minutes until the top is lightly golden.
Serving
  1. Let the dish rest for 10-15 minutes to help the cream set before serving.

Notes

Ensure even thickness when slicing for consistent cooking. This dish pairs well with juicy pork or beef.