Potato Dauphinoise
Potato Dauphinoise
Ingredients
For the Potatoes
- 3 1/4 pounds Agria potatoes, peeled
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 3 garlic, cloves, grated
- 1 tablespoon butter, melted
For the Cream Mixture
- 1 quart heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper, freshly ground
- 1 garlic, clove, crushed
- 2 tablespoons fresh thyme, leaves picked
For Assembly and Garnish
- 1 tablespoon butter, for greasing
- 4 ounces Gruyere cheese, good quality, grated
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 250°F (120°C). Prepare a bain-marie by selecting a larger oven-safe dish that can comfortably hold your terrine or baking dish.
⏱️ 5 min•🌡️ 250
- 2
Peel the Agria potatoes. Using a mandolin or a very sharp knife, slice the potatoes very thinly, aiming for slices so thin you can almost see through them. Place the sliced potatoes in a large bowl.
⏱️ 10 min
- 3
Season the sliced potatoes with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Grate three cloves of garlic directly over the seasoned potatoes. Add 1 tablespoon of melted butter. Mix everything thoroughly with your hands to ensure the seasoning, garlic, and butter are evenly dispersed.
⏱️ 5 min
- 4
In a medium saucepan, combine the heavy cream, whole milk, ground nutmeg, and 1/4 teaspoon of freshly ground black pepper. Add one crushed clove of garlic and 1 tablespoon of picked fresh thyme leaves. Gently heat the mixture over medium-low heat, stirring occasionally, until it is warm and just before it starts to boil. Do not boil.
⏱️ 7 min
- 5
Grease the bottom and sides of an oven-safe terrine or baking dish (approximately 9x13 inches or similar) with 1 tablespoon of butter.
⏱️ 1 min
- 6
Begin layering the seasoned potato slices in the prepared dish, overlapping them slightly. Pour a portion of the warm cream mixture over the potatoes. Sprinkle some of the remaining picked fresh thyme over the cream.
⏱️ 2 min
- 7
Continue layering: potato slices, then cream mixture, then thyme. After the second layer of potatoes and cream, grate about half of the Gruyere cheese evenly over the top.
⏱️ 3 min
- 8
Repeat the layering process (potato, cream, thyme) for a total of five potato layers. Once all layers are in, add a bit more cream to ensure the top layer of potatoes is mostly covered. Gently press down on the layers to submerge all the potatoes in the cream mixture.
⏱️ 2 min
- 9
Add a final layer of picked thyme. Finish by grating the remaining Gruyere cheese over the very top of the dish.
⏱️ 1 min
- 10
Place the assembled dauphinoise terrine inside the larger oven-safe dish for the bain-marie. Bring some water to a boil, then carefully pour the boiling water into the larger dish, surrounding the dauphinoise terrine, ensuring the water comes about halfway up the sides of the dauphinoise dish.
⏱️ 2 min
- 11
Carefully transfer the bain-marie with the dauphinoise to the preheated oven. Bake for approximately 3 hours, or until the potatoes are completely soft all the way through when pierced with a knife. The top should be golden brown and bubbly.
⏱️ 180 min•🌡️ 250
- 12
Once baked, carefully remove the dauphinoise from the oven and then from the bain-marie. Let it rest for a few minutes. Grind fresh black pepper over the top and garnish with freshly chopped chives before serving warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Dauphinoise
Ingredients
For the Potatoes
- 3 1/4 pounds Agria potatoes, peeled
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 3 garlic, cloves, grated
- 1 tablespoon butter, melted
For the Cream Mixture
- 1 quart heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper, freshly ground
- 1 garlic, clove, crushed
- 2 tablespoons fresh thyme, leaves picked
For Assembly and Garnish
- 1 tablespoon butter, for greasing
- 4 ounces Gruyere cheese, good quality, grated
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 250°F (120°C). Prepare a bain-marie by selecting a larger oven-safe dish that can comfortably hold your terrine or baking dish.
⏱️ 5 min•🌡️ 250 - 2
Peel the Agria potatoes. Using a mandolin or a very sharp knife, slice the potatoes very thinly, aiming for slices so thin you can almost see through them. Place the sliced potatoes in a large bowl.
⏱️ 10 min - 3
Season the sliced potatoes with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Grate three cloves of garlic directly over the seasoned potatoes. Add 1 tablespoon of melted butter. Mix everything thoroughly with your hands to ensure the seasoning, garlic, and butter are evenly dispersed.
⏱️ 5 min - 4
In a medium saucepan, combine the heavy cream, whole milk, ground nutmeg, and 1/4 teaspoon of freshly ground black pepper. Add one crushed clove of garlic and 1 tablespoon of picked fresh thyme leaves. Gently heat the mixture over medium-low heat, stirring occasionally, until it is warm and just before it starts to boil. Do not boil.
⏱️ 7 min - 5
Grease the bottom and sides of an oven-safe terrine or baking dish (approximately 9x13 inches or similar) with 1 tablespoon of butter.
⏱️ 1 min - 6
Begin layering the seasoned potato slices in the prepared dish, overlapping them slightly. Pour a portion of the warm cream mixture over the potatoes. Sprinkle some of the remaining picked fresh thyme over the cream.
⏱️ 2 min - 7
Continue layering: potato slices, then cream mixture, then thyme. After the second layer of potatoes and cream, grate about half of the Gruyere cheese evenly over the top.
⏱️ 3 min - 8
Repeat the layering process (potato, cream, thyme) for a total of five potato layers. Once all layers are in, add a bit more cream to ensure the top layer of potatoes is mostly covered. Gently press down on the layers to submerge all the potatoes in the cream mixture.
⏱️ 2 min - 9
Add a final layer of picked thyme. Finish by grating the remaining Gruyere cheese over the very top of the dish.
⏱️ 1 min - 10
Place the assembled dauphinoise terrine inside the larger oven-safe dish for the bain-marie. Bring some water to a boil, then carefully pour the boiling water into the larger dish, surrounding the dauphinoise terrine, ensuring the water comes about halfway up the sides of the dauphinoise dish.
⏱️ 2 min - 11
Carefully transfer the bain-marie with the dauphinoise to the preheated oven. Bake for approximately 3 hours, or until the potatoes are completely soft all the way through when pierced with a knife. The top should be golden brown and bubbly.
⏱️ 180 min•🌡️ 250 - 12
Once baked, carefully remove the dauphinoise from the oven and then from the bain-marie. Let it rest for a few minutes. Grind fresh black pepper over the top and garnish with freshly chopped chives before serving warm.
⏱️ 5 min