Dauphinoise Potatoes (Potatoes au Gratin) Recipe
Dauphinoise Potatoes, also known as Potatoes Au Gratin, is a classic French dish featuring thinly sliced Yukon Gold potatoes baked in a rich, aromatic cream infused with garlic, herbs, and nutmeg, then topped with a luscious blend of cheeses that forms a golden, bubbly crust. This comforting, creamy gratin is perfect as a savory side dish for festive gatherings or cozy dinners.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
Ingredients
Scale
Potatoes
- 3 lbs Yukon Gold potatoes, sliced into 1/16” or 1/8” rounds
Cream Mixture
- 1 cup whole milk
- 1 cup heavy cream
- 4 large cloves of garlic
- 3 sprigs of thyme
- 1 large sprig of rosemary
- 1 tablespoon kosher salt
- 1 teaspoon whole peppercorns
- 1/4 teaspoon ground nutmeg
Topping
- 1 1/2 cups shredded cheese (combination of mozzarella, gruyere, and parmesan)
- Butter for greasing the baking dish
Instructions
- Preheat and Grease: Preheat your oven to 325˚F (160˚C) and generously butter an 8×10″ baking dish to prevent sticking.
- Prepare Infused Cream: In a small saucepan, combine the whole milk, heavy cream, peeled garlic cloves, thyme sprigs, rosemary sprig, kosher salt, whole peppercorns, and ground nutmeg. Heat the mixture over medium-low heat until it just begins to simmer. Continue cooking gently for an additional 5 minutes, then turn off the heat. Allow the cream to steep and infuse with the herbs and spices for 20 minutes to extract maximum flavor.
- Slice Potatoes: Using a mandoline slicer or a sharp knife, cut the Yukon Gold potatoes into thin rounds between 1/16″ and 1/8″ thick. Thinner slices create more delicate layers, while slightly thicker cuts yield a heartier texture. Use a hand guard or cut-resistant glove if using a mandoline to ensure safety.
- Layer Potatoes: Strain the infused cream through a fine mesh sieve into a medium mixing bowl, discarding the solids. Dip each potato slice briefly into the warm cream then arrange them in even, flat layers in the prepared baking dish without overlapping excessively. Trim slices if needed to fit neatly. Pour any remaining cream over the assembled layers to ensure the potatoes are well-moistened.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 90 minutes. The potatoes should become tender and develop a golden color on the surface without burning.
- Optional Compression: For perfect slicing and a more compact gratin, place a similarly sized dish or vessel on top of the baked potatoes separated by a sheet of parchment paper to prevent sticking. Add weight, such as a cast iron skillet, and let the dish rest for about 30 minutes. This step is optional but recommended for cleaner portions.
- Broil Cheese Topping: After resting or immediately if skipping compression, preheat your oven’s broiler. Evenly sprinkle the shredded cheese blend over the top of the potatoes. Broil until the cheese melts, becomes golden brown, and bubbly, typically a few minutes. Watch closely to prevent burning.
- Serve: Allow the gratin to cool slightly before cutting it into squares or triangles. Serve warm as a decadent side dish.
Notes
- Slicing potatoes uniformly is key for even cooking; a mandoline slicer is highly recommended.
- The steeping of cream with herbs and spices infuses deep flavors, so don’t skip this step.
- Compressing the gratin after baking helps in achieving neat slices and a denser texture, perfect for presentation.
- You can vary the cheese combination to suit your preference, but a mix of mozzarella, gruyere, and parmesan provides great flavor and meltability.
- Use parchment paper between the potatoes and weight during compression to avoid sticking.
- If you prefer a thicker crust, add more cheese before broiling or broil slightly longer but watch carefully to prevent burning.
Keywords: Dauphinoise Potatoes, Potatoes Au Gratin, creamy potato gratin, cheesy potatoes, French side dish, baked potato casserole
