Potatoes au Gratin - Dauphinoise Potatoes

5 from 1 vote

Potatoes au Gratin - Dauphinoise Potatoes

Dauphinoise Potatoes, also referred to as Potatoes au Gratin, are a classic French dish consisting of thinly sliced potatoes cooked in cream, and topped with Gruyère cheese.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Main Course, Side Dish

Cuisine: American, French

Diet: Gluten Free

Servings: people

Calories: 483kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 medium baking dish
mandolin

Ingredients

2 cups double cream (heavy cream)
1 cup semi-skimmed (reduced fat) or full-fat (whole) milk
2 cloves garlic (finely chopped)
4 sprigs fresh thyme (just the leaves, finely chopped)
2 ⅕ lbs floury potatoes such as desire, russet or maris piper (1 kilo)
3 ½ oz Gruyère or cheddar cheese (100 grams)
1 teaspoon salt
½ teaspoon freshly ground black pepper
⅛ teaspoon nutmeg
1 bay leaf
1 teaspoon softened butter (for greasing the baking dish)

US Customary - Metric

Instructions

Preparing the Cream Mixture

In a saucepan, combine the heavy cream (double cream), milk, chopped garlic and thyme, bay leaf, nutmeg, and half of the salt, and black pepper.
Place the saucepan over medium heat and bring the mixture to a gentle simmer.
Let it simmer for about 5 minutes to infuse the flavors. Then, remove from heat and let it cool slightly while preparing the potatoes.

Preparing the Potatoes

Peel the potatoes and wash them thoroughly. Pat them dry with a kitchen towel.
Use a mandolin or the slicer attachment on your food processor to slice the potatoes. You can carefully slice the potatoes by hand using a sharp knife if you have enough time and patience. The slices should be approximately 3 mm (⅛ inch).
Place the sliced potatoes in a large bowl and pour the cream mixture over them.
Give them a good stir, ensuring that all the potatoes are thoroughly coated with the creamy sauce.

Assembling the Layers

Preheat the oven to 180° C - 360° F (fan oven).
Remove the bay leaf from the cream mixture and discard it.
Grease a baking dish with the softened butter.
Arrange a layer of sliced potatoes at the bottom of the dish, slightly overlapping. The layers don’t have to be perfect.
Sprinkle a pinch of salt, and a dash of black pepper.
Pour a small amount of the cream mixture over the potatoes, just enough to cover them.
Continue layering with potatoes, seasoning, and sauce until you've used all your potato slices.
Ensure that each layer is mostly flat and that the potatoes are not overlapping excessively. Usually, you'll have around 2 to 3 layers, depending on the size of your dish.
Pour over the remaining sauce, and cover the baking dish with aluminum foil.

Baking the Dauphinoise

Place the dish in the preheated oven.
Bake for about 30 minutes, remove the foil and continue baking for another 20 minutes, or until the potatoes are tender when pierced with a knife.
Remove the dish from the oven, scatter the grated Gruyère or cheddar cheese over the potatoes, and bake for an additional 15 minutes until the top layer turns golden brown and the cheese is melted and bubbly.
Once baked, remove the dish from the oven and let it cool slightly before serving. This allows the layers to set.

Video

Notes

Choose floury potatoes like Russet, Maris piper, or Yukon Gold for the best texture and flavor absorption.
Slice the potatoes uniformly to ensure even cooking. Use a mandolin or the slicer attachment on your food processor to slice the potatoes.
Don't wash your potatoes after slicing them as they would lose the starch necessary to thicken the sauce.
Let the cream mixture gently simmer with garlic, thyme, and other seasonings to infuse flavors before pouring it over the potatoes.
Season each layer of potatoes lightly with salt and pepper, and to ensure consistent flavor throughout.
A light butter greasing prevents sticking and adds a touch of flavor to the layers.
Allow the dish to rest for a 10-15 minutes after baking. This helps the layers set and makes it easier to serve.

Nutrition