Dauphinoise potatoes are thinly sliced potatoes baked casserole-style in a decadent mixture of cream and cheese for a comforting side dish everyone will enjoy.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
350 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
Step 2
Bake in preheated oven until sauce is thickened, top is browned in spots, and potatoes are tender, 40 to 45 minutes. Let stand 15 minutes before serving; garnish with additional thyme.
Step 3
Melt butter in a medium saucepan over medium-low heat. Add garlic; cook, stirring occasionally, until fragrant, 1 minute. Stir in flour; cook, stirring constantly, for 1 minute. Whisk in heavy cream, milk, and salt until smooth.
Step 4
Add sliced potatoes and bring to a simmer; cook, gently stirring occasionally, until potatoes begin to soften, 12 to 15 minutes. Remove from heat; stir in thyme and pepper.
Step 5
Layer 1/2 of the potatoes in the prepared baking dish; sprinkle 1/2 cup cheese evenly over potatoes. Top with remaining potatoes and spoon remaining liquid left in the pot over the potatoes.
Step 6
Top with remaining 1/2 cup cheese.
Ingredients
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 cup whole milk
cooking spray
4 ounces Gruyere cheese, shredded
0.125 teaspoon ground black pepper
1.5 cups heavy cream
1.5 teaspoons kosher salt
2 pounds Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
0.5 teaspoon chopped fresh thyme, plus more for garnish
