Creamy, Garlicky, Crispy & Extremely Delicious Potato Dauphinoise. The Perfect Side Dish.
Potato dauphinoise is seriously one of the best comfort dishes in the world. This recipe is slightly different from what you might usually see from other recipes, and in my opinion, this technique trumps other methods.
In this one, we create an infusion by heating cream, garlic and thyme together, which creates incredible flavour and aroma and helps reduce cooking times. This potato dauphinoise recipe is ready to be paired with all your favourite proteins or served as a table filler. Please enjoy.
Ingredients
- 1.2kg (2.6lbs) - Sebago, Maris Piper or Russet Potatoes, Thinly Sliced
- 600ml (2 ¾ Cups + 1 Tbsp) - Thickened Cream
- 2 ½ Tbsp (35g) - Unsalted Butter, Cubed
- 3 - Garlic Cloves, Minced
- 5g (0.2oz) - Thyme, Roughly Chopped
- 260g (9.1oz) - Mozzarella Cheese, Freshly Grated
- 100g (3.5oz) - Gruyere Cheese, Freshly Grated
- Seasoning To Taste
Instructions
- Preheat oven to 180°c - 350°f.
- In a saucepan, add the thickened cream, unsalted butter, minced garlic, roughly chopped thyme & seasoning to taste. Place over medium-high heat, stir to combine & heat until just hot. Don't allow it to simmer or boil.
- Neatly lay ⅓ of the sliced potatoes into a 26cm x 18cm baking dish, completely covering the bottom. Pour over ⅓ or 200ml of the cream mix, sprinkle with ⅓ of the cheese mix & season to taste. Repeat 2 more times to create 3 layers. Don't cover the final layer with cheese. Reserve the remaining ⅓ of cheese mix for later on.
- Place a sheet of parchment paper over the top and cover the baking dish with aluminium foil. Bake in preheated oven for 1 hour. Carefully remove the aluminum foil & parchment paper, cover with remaining cheese mix & bake for a further 20-25 minutes or until the cheese is golden brown & has formed a crust. Remove & let cool for 15 to 20 minutes (this will make it easier to slice).
- Slice the dauphinoise into 6-8 portions, carefully scoop it out & serve as a side with all of your favourite proteins or salads. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Potato Dauphinoise Storage Instructions
This recipe can be stored in the fridge for up to 4 days at full flavour. It can also be stored in the freezer for up to 5 months. Remove and let thaw in the fridge overnight before reheating.
Potato Dauphinoise Reheating Instructions
To reheat, preheat an oven to 180.c – 350.f. Bake for 12-15 minutes or until hot, and the cheese has nicely melted. It can also be reheated in the microwave in bursts.
What's The Difference Between Potato Dauphinoise & Potatoes Au Gratin?
Potato dauphinoise and potatoes au gratin are very similar in the way they are made, but there’s a very small change that separates the two.
Potato dauphinoise is made with uncooked, thinly sliced potatoes cooked in a cream sauce, whereas potato au gratin is made with pre-cooked, thinly sliced potatoes in a cream sauce. The only real difference is one is pre-cooked, and the other isn’t.
Watch How To Make This Recipe
Did You Like This Potato Dauphinoise Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
Looking forward to trying this on Christmas Day Jack. Looks great. Thanks.
Hey, Dan. Fantastic, please enjoy it and Merry Christmas!
This looks so good; definitely trying it out this Christmas. Thank you. I haven’t tried a recipe of yours that I haven’t liked.
Thank you, Anita! I hope you enjoyed it. I would love to hear how you went. Merry Christmas and happy new year.
Can this be made a couple of days ahead?
I meant…can it be assembled a couple of days ahead and cooked day of?
It definitely can. It can also be frozen and reheated.
Hi there,
Love your potato dauphinoise recipe.
If I make the night before, is it best to add the final layer of cheese when you reheat?
Thanks
Jenny
Hi Jenny
Thank you very much. Yes, add it on before reheating