Potatoes Dauphinoise
Potatoes Dauphinoise
Ingredients
For the Cream Infusion
- 2 cups heavy cream
- 3 garlic, cloves, smashed
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Potatoes
- 2 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 tablespoon unsalted butter, softened, for greasing
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 8x8 inch baking dish or a similar sized gratin dish with softened unsalted butter.
⏱️ 5 min•🌡️ 375 - 2
In a medium saucepan, combine the heavy cream, smashed garlic cloves, fresh thyme sprigs, fresh rosemary sprig, grated nutmeg, salt, and black pepper. Bring the mixture to a gentle boil over medium heat, then immediately reduce the heat to low and simmer for 5 minutes, allowing the flavors to infuse. Remove from heat and let it sit for 10 minutes to further steep.
⏱️ 15 min
- 3
While the cream is infusing, prepare the potatoes. Peel the russet potatoes and slice them very thinly, about 1/8-inch thick. A mandoline slicer is highly recommended for uniform slices, which ensures even cooking.
⏱️ 10 min
- 4
Strain the infused cream through a fine-mesh sieve into a clean bowl, discarding the garlic, thyme, and rosemary. This ensures a smooth cream sauce.
⏱️ 2 min
- 5
Arrange a single layer of sliced potatoes in the bottom of the prepared baking dish, overlapping them slightly. Pour about 1/4 of the infused cream evenly over the potato layer.
⏱️ 5 min
- 6
Repeat the layering process, alternating potato layers with pours of the infused cream, until all the potatoes and cream are used. Ensure the top layer of potatoes is well covered with cream.
⏱️ 5 min
- 7
Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
⏱️ 45 min•🌡️ 375
- 8
Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the potatoes are very tender when pierced with a knife. If the top is browning too quickly, you can loosely cover it with foil again.
⏱️ 20 min•🌡️ 375
- 9
Once baked, remove the Potatoes Dauphinoise from the oven and let it rest for 10 minutes before serving. This allows the cream to set and makes for easier serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Potatoes Dauphinoise
Ingredients
For the Cream Infusion
- 2 cups heavy cream
- 3 garlic, cloves, smashed
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Potatoes
- 2 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 tablespoon unsalted butter, softened, for greasing
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 8x8 inch baking dish or a similar sized gratin dish with softened unsalted butter.
⏱️ 5 min•🌡️ 375 - 2
In a medium saucepan, combine the heavy cream, smashed garlic cloves, fresh thyme sprigs, fresh rosemary sprig, grated nutmeg, salt, and black pepper. Bring the mixture to a gentle boil over medium heat, then immediately reduce the heat to low and simmer for 5 minutes, allowing the flavors to infuse. Remove from heat and let it sit for 10 minutes to further steep.
⏱️ 15 min - 3
While the cream is infusing, prepare the potatoes. Peel the russet potatoes and slice them very thinly, about 1/8-inch thick. A mandoline slicer is highly recommended for uniform slices, which ensures even cooking.
⏱️ 10 min - 4
Strain the infused cream through a fine-mesh sieve into a clean bowl, discarding the garlic, thyme, and rosemary. This ensures a smooth cream sauce.
⏱️ 2 min - 5
Arrange a single layer of sliced potatoes in the bottom of the prepared baking dish, overlapping them slightly. Pour about 1/4 of the infused cream evenly over the potato layer.
⏱️ 5 min - 6
Repeat the layering process, alternating potato layers with pours of the infused cream, until all the potatoes and cream are used. Ensure the top layer of potatoes is well covered with cream.
⏱️ 5 min - 7
Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
⏱️ 45 min•🌡️ 375 - 8
Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the potatoes are very tender when pierced with a knife. If the top is browning too quickly, you can loosely cover it with foil again.
⏱️ 20 min•🌡️ 375 - 9
Once baked, remove the Potatoes Dauphinoise from the oven and let it rest for 10 minutes before serving. This allows the cream to set and makes for easier serving.
⏱️ 10 min