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Dauphinoise Potatoes Recipe


This traditional potato Dauphinoise, or Dauphine potatoes, is basically a love triangle of potatoes, cream, and cheese–with a positive French lineage. The dish isn’t named for its richness as some individuals suppose (“dauphin” is the French time period for a king’s eldest son) however quite for the historic area the place it’s mentioned to have originated—Dauphiné.

In line with Larousse Gastronomique, the good French culinary encyclopedia, the standard of Dauphiné’s milk is partly liable for cream being featured in a lot of the area’s delicacies. It’s so beautiful that the locals have created gratins with their cream and cheese for nearly each ingredient: macaroni, pumpkin, floor beef, wild mushrooms, and crayfish. However none is finer than their potato gratin.

I think les Dauphinois are fairly sated and content material as a result of consolation meals will get any extra comforting than this.

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Why Our Testers Beloved This

There’s a complete bunch of causes our recipe testers wolfed this up. They liked the wealthy taste of the garlic cream sauce and have been delighted that it was so straightforward to organize.

What You’ll Have to Make This

Ingredients for potatoes dauphinoise--potatoes, butter, Gruyère, cream, nutmeg, thyme, and garlic.Ingredients for potatoes dauphinoise--potatoes, butter, Gruyère, cream, nutmeg, thyme, and garlic.
  • Heavy cream–That is vital to reaching a wealthy, creamy sauce. You too can use two-thirds cream and one-third milk, as they do in Dauphiné. However don’t use all milk right here. In my checks, I discovered utilizing solely milk created a runny dish.
  • Potatoes–Yukon Gold potatoes, that are just like the favored French potato for this dish (Charlotte), are creamy and maintain their form nicely. Don’t substitute waxy potatoes. In case you’re in a rush or feeling lazy, you possibly can skip peeling the potatoes.
  • Gruyère cheese–It’s a nutty, semi-firm cheese that’s a traditional accomplice for potatoes and cream. It may be a bit pricy, although. Extra reasonably priced options are Jarlsberg, Comté, Emmental, or Fontina.

Find out how to Make This Recipe

A person buttering a casserole dish and a person heating cream, thyme, and nutmeg in a saucepan.A person buttering a casserole dish and a person heating cream, thyme, and nutmeg in a saucepan.
  1. Crank the oven to 350°F. Rub the crushed garlic clove everywhere in the baking dish, then butter it nicely.
  2. Mix the cream, garlic, thyme, and salt in a saucepan and simmer for 10 minutes to infuse the cream. Fish out the garlic and thyme.
A person slicing potatoes on a mandolin and a person seasoning potatoes in a casserole dish.A person slicing potatoes on a mandolin and a person seasoning potatoes in a casserole dish.
  1. Thinly slice the potatoes on a mandoline. (Use the finger guard! I don’t name our mandoline the “French finger guillotine” for nothing.)
  2. Organize the potato slices in a casserole dish and season with salt and pepper. Proceed layering and seasoning the potatoes till the entire potatoes are used.
A person sprinkling cheese over a layer of potatoes in a casserole dish, then pouring a cream mixture over the top.A person sprinkling cheese over a layer of potatoes in a casserole dish, then pouring a cream mixture over the top.
  1. Sprinkle the highest with cheese.
  2. Pour the cream combination over the potatoes and cheese. Cowl and bake till tender, then uncover and proceed to bake till the cheese is melted and golden. Let the potatoes relaxation for at the very least quarter-hour earlier than serving.

What’s the Distinction Between Potatoes Dauphinoise, Scalloped Potatoes, and Potatoes Gratin?

These three potato dishes are comparable, and the names are sometimes used interchangeably. Nonetheless, they’re completely different dishes distinguished by the inclusion and sort of cheese. All of those potato casseroles are made by layering thinly sliced potatoes with a creamy sauce and baking till tender and golden brown.

Potatoes Dauphinoise is made with a garlic cream sauce, which often features a strong-flavored cheese, akin to Gruyère, Swiss, or Parmesan, sprinkled on high.

Scalloped potatoes are historically made with a creamy sauce with out cheese.

Potatoes gratin can also be made with a cream-based sauce and cheese, each of that are layered with the potatoes earlier than baking. The kind of cheese will differ from area to area and may embrace cheddar, Swiss, or Parmesan.

An oval casserole dish filled with potatoes dauphinoise, with a silver spoon resting beside it.An oval casserole dish filled with potatoes dauphinoise, with a silver spoon resting beside it.

Frequent Questions

Can I make these upfront?

This tacky potato dish reheats superbly, so you possibly can put together and bake it a day earlier than serving, then cowl and stash it within the fridge. When able to serve, pop it into the oven and heat till heated by.

What ought to I serve with these potatoes?

In our home, Dauphinoise potatoes are a stunning traditional Thanksgiving or Christmas facet dish, however my readers have discovered them equally welcome alongside grilled lamb chops and candy and spicy roasted carrots.

Useful Suggestions

  • Make sure to let your potatoes relaxation for at the very least quarter-hour after eradicating the dish from the oven. It provides the sauce an opportunity to thicken up and funky down.
  • In case your baking dish may be very full, place it on a foil-lined baking sheet to catch any drips that’ll inevitably bubble over.
  • A mandoline is the very best device for even, thinly sliced potatoes. BUT USE THE FINGER GUARD!
  • Leftovers could be saved in a sealed container within the fridge for as much as 4 days.
An oval casserole dish filled with cheesy browned potatoes dauphinoise.An oval casserole dish filled with cheesy browned potatoes dauphinoise.

Extra Nice Creamy Potato Recipes

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In case you make this recipe, or any dish on LC, take into account leaving a assessment, a star score, and your greatest photograph within the feedback beneath. I like listening to from you.–David

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  • Crank the oven to 350°F (175°C).

  • Rub the crushed garlic clove everywhere in the within a 2 1/2-quart casserole or a 9-by-13-inch baking dish, then butter it completely.

  • Pour the cream (or cream and milk) right into a saucepan. Add the garlic clove, thyme sprigs, a number of grinds of nutmeg, and a big pinch of salt.

  • Heat the cream over low warmth and gently simmer for 10 minutes. Take away the pan from the warmth and fish out the garlic and thyme.

  • Lay a single layer of sliced potatoes within the baking dish, overlapping the slices like enjoying playing cards. Sprinkle with a small pinch of salt and a grind of contemporary pepper.

  • Proceed layering and seasoning the potatoes till the entire potatoes are used.

  • Pour the seasoned cream over the potatoes and sprinkle the highest with the cheese.

  • Cowl the dish with aluminum foil and bake for 1 1/2 hours.

  • Take away the foil and proceed baking till the highest is effervescent and noticed with brown, and a fork simply pierces the potatoes, 25 to 35 minutes, relying on the dimensions and depth of your dish. Let stand for quarter-hour earlier than serving.

  1. Make upfront–Assemble and bake as much as 1 day earlier than serving. When able to serve, reheat in a 350°F oven till warmed by.
  2. Storage–Leftovers will hold in a lined container within the fridge for as much as 4 days.
  3. Keep away from oven spills–In case your baking pan may be very full, place it on a foil-lined baking sheet to catch any drips that bubble over.

Serving: 1 portionEnergy: 219 kcalCarbohydrates: 31 gProtein: 8 gFats: 7 gSaturated Fats: 4 gMonounsaturated Fats: 2 gLdl cholesterol: 21 mgSodium: 440 mgFiber: 4 gSugar: 1 g

Diet data is mechanically calculated, so ought to solely be used as an approximation.

Recipe © 2023 David Leite. Photographs © 2023 David Leite. All rights reserved.


Recipe Testers’ Critiques

This Dauphinoise potatoes recipe is scrumptious and straightforward to make. I like the flavour that the garlic-infused cream imparts to the potatoes through the lengthy cooking time. I used Gruyère, however I feel it could be equally good with any of the urged cheeses.

Whereas the cooking time is lengthy, it’s nearly all hands-off, so you possibly can let the potatoes bubble away within the oven when you flip your consideration to the opposite elements of your meal. This dish could be made forward of time because it reheats superbly.

This traditional potatoes Dauphinoise recipe is time-consuming but easy to organize. From prep to desk is about 2 1/2 hours, and it’s value each minute of it. The precise hands-on time is barely about 25 minutes; the remainder of the time is spent within the oven.

I merely washed and sliced my russets, with out peeling. The heavy cream, nutmeg, and, thyme give this a hearty but elegant taste and texture that’s sure to impress even the harshest critic.

This traditional potatoes Dauphinoise recipe was positively a crowd-pleaser. The dish made 8 ample servings at our home.

We liked the normal garlic, thyme, and nutmeg flavors within the cream and the crusty cheese topping. I’ll strive candy potatoes or butternut squash subsequent time. My tasters might be prepared!

This potatoes Dauphinoise recipe was successful with everybody. The potatoes are fork-tender and dripping in a creamy sauce that accommodates a touch of garlic and thyme. The greatness of this recipe is the benefit with which it may be ready.

Some sauce bubbled over onto the oven ground whereas baking. I’d examine the potatoes for doneness after 1 hour if baked in a 9-by-13-inch baking dish.

Don’t confuse this potatoes Dauphinoise with potatoes au gratin, the place the cheese is integrated into the cream combination or layered into the potatoes. That is a lot better and all of the flavors are refined and layered all through the dish.

Additionally be certain that your dish is deep sufficient so it doesn’t boil over and make an enormous mess of your oven ground. You need to let this dish relaxation, similar to meat. In case you dig into it too early, the cream will fill the empty area, and by the tip, you’ll have potatoes with no creamy goodness. If this occurs, simply be sure you’re first in line…

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