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Dauphinoise Potatoes
Dauphinoise Potatoes
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Scalloped potatoes baked in a rich, creamy cheese sauce for a comforting side dish.
Ingredients:
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 1 tablespoon all-purpose flour
  • 1.5 cups heavy cream
  • 1 cup whole milk
  • 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
  • 0.125 teaspoon ground black pepper
  • cooking spray
  • 4 ounces Gruyere cheese, shredded
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and generously grease a 2-quart baking dish.
  • In a medium saucepan over medium-low heat, melt butter until fragrant. Stir in garlic for 1 minute. Add flour and stir constantly for another minute. Whisk in heavy cream, milk, and salt until smooth.
  • Gently simmer sliced potatoes until they begin to soften, which takes about 12 to 15 minutes. Remove from heat and stir in thyme and pepper.
  • Arrange half of the potatoes in the baking dish, then evenly sprinkle half a cup of cheese on top. Add the rest of the potatoes and drizzle the remaining liquid from the pot over them.
  • Sprinkle the remaining 1/2 cup of cheese on top.
  • Bake in a hot oven until the sauce thickens, the top gets golden brown in spots, and the potatoes are tender, which takes around 40 to 45 minutes. Allow it to rest for 15 minutes before serving and add some extra thyme for garnish.

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