dauphinoise potatoes

Recipe video above. The ultimate potato bake!!! Potato + cream + cheese with a hint of garlic and thyme created by the French = pure heaven. Based on Julia Child's Potato Dauphinoise recipe. This is THE perfect make ahead potato dish.

Potatoes au Gratin

(375 ml) cream (, full fate (Note 1))

garlic (, minced)

tbsp (30 grams) unsalted butter (, melted)

1.25 kg / 2.5 lb starchy potatoes (, Russet, Sebago, Maris Piper (Note 2))

salt

tsp pepper

(250 grams) gruyere (or mozzarella) cheese (, grated (Note 3))

thyme

Place butter, cream and garlic in a jug. Mix until combined.

Preheat oven to 350F/180C.

Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!

Spread 1/3 of the potatoes in a baking dish (Note 3), then pour over 1/3 of the cream, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.

Repeat for the 2nd and third layer, but do not finish with cheese&nbsp;on the top layer (will add later).

Cover with lid or foil, and bake for 1 hr 15 min or until the potatoes in the middle are soft (use knife to test).

Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.

These creamy, garlicky dauphinoise potatoes recipe will make a fabulous side dish for any Sunday roast. There isn't an easier side dish in the world!

Each serving provides 561 kcal, 5g protein, 33g carbohydrates (of which 3g sugars), 45g fat (of which 28g saturates), 3.5g fibre and 0.1g salt.

Dauphinoise potatoes

potatoes

3–4 garlic cloves, grated

500 milliliters/17½fl oz double cream (you may need a bit extra)

salt and black pepper

You’ll love these layers of creamy potatoes flavoured with black pepper, salt and plenty of garlic. 

Potato dauphinoise

garlic

grams/½oz sea salt

Maris Piper potatoes, peeled, thinly sliced

black pepper

300 milliliters/10½fl oz double cream

300 milliliters/10½fl oz milk

Crème fraîche, stock and semi-skimmed milk replace traditional ingredients to make this the healthiest dauphinoise yet

The ultimate makeover: potato dauphinoise

olive oil

semi-skimmed milk

bay leaf

shallot, roughly chopped

nutmeg

1kg waxy potatoes (try Desirée)

full-fat crème fraîche

vegetable stock (Marigold bouillon)

thyme leaves

gruyère or vegetarian alternative, grated

Heat the oven to 160C/140C fan/gas 3. Brush the oil over the bottom and sides of a 25 x 19 x 5cm ovenproof dish. Put the milk, garlic, 4 thyme sprigs, bay leaf and shallot into a saucepan. Bring just to the boil, then remove from the heat and add the nutmeg and a little pepper. Set aside to infuse.

Peel then slice the potatoes very thinly. Pat them dry. Layer half the slices in the dish, overlapping slightly, then season.

Strain the infused milk into a jug. Put the crème fraîche into a bowl, then gradually pour in the milk, whisking until smooth. Add the stock and thyme leaves. Return this liquid to the jug, then pour half of it over the potatoes in the dish. Layer up the rest of the potatoes, then add remaining liquid, the cheese and a grind of pepper. Sit the dish on a baking sheet and bake for 1¼-1½ hrs until golden and tender – test by inserting a sharp knife through the potatoes. Stand for 5 mins before serving, sprinkled with thyme sprigs.

Recipe video above. I used to think classic Potato Dauphinoise was the ultimate potato bake But then we plonked brie on it and it catapulted into another stratosphere! Because brie trumps ordinary cheese every day of the week, and twice on special occasions .Mini brie are good value at grocery stores ($2.80 each), expensive ones are wasted for this purpose. Also, this is great for making ahead.

Brie Potato Dauphinoise (Gratin)

garlic (, finely minced)

/ 2 tbsp unsalted butter (, melted)

tsp cooking / kosher salt

tsp black pepper

Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.

Preheat oven to 180°C/350°F (both fan and standard ovens).

Slice potatoes: Peel the potatoes and slice them 1/8&quot;/3 mm thick. Or use a slicer!

Layer 1: Spread 1/3 of the potatoes in a 1.5 litre / 6 cup baking dish (Note 5). Then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme.

Layers 2 &amp; 3: Repeat for the 2nd and third layer.

Cover &amp; bake: Cover with foil, and bake for 1 hour 20 minutes or until the potatoes in the middle are soft (use knife to test), it might take 1 1/2 hours. (Note 6)

Top with brie, bake again: Remove foil. Place brie on the surface, cut side down. Bake for a further 30 minutes until the brie is oozy and the edges tinged with gold.

Serve - Stand 5 minutes before serving and be prepared to swoon!

Cheesy, creamy, and baked to perfection, this Potatoes au Gratin recipe is a classic favorite! Thinly sliced potatoes layered with cream and cheese make for an easy and delicious side dish.

French Potatoes au Gratin Recipe

starchy potatoes (Sebago, Russet, Maris Piper,

heavy cream

milk

Gruyere cheese

butter

garlic,

fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and pepper,

Preheat Oven

 Preheat your oven to 375°F (190°C). Grease a 9&#215;13-inch baking dish with butter or non-stick spray.

Prepare the Cream Sauce

 In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the heavy cream, milk, thyme, salt, and pepper, and bring to a gentle simmer. Remove from heat.

Slice the Potatoes

 Using a mandoline or a sharp knife, slice the potatoes into 1/8-inch thick rounds. Arrange half of the potato slices in an even layer in the prepared baking dish.

Layer the Cheese: 

Sprinkle half of the grated Gruyere cheese over the potatoes. Pour half of the cream sauce evenly over the cheese and potatoes.

Add Remaining Potatoes and Sauce: 

Arrange the remaining potato slices on top, followed by the remaining cheese and cream sauce.

Bake

 Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.

Cool and Serve: 

Allow the Potatoes au Gratin to cool for 10 minutes before serving. Garnish with additional thyme or parsley, if desired.

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The most viewed dauphinoise potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine