Potatoes Dauphinoise (French Potato au Gratin)
Make my utterly addictive version of Potatoes au Gratin. Tender potatoes, smothered in the perfect creamy sauce with a touch of cheese and beautifully flavored with herbs and aromatics.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 lb starchy potatoes (Russet or Yukon Gold), peeled (1.5 kg )
- 1⅛ cups heavy cream (300 ml )
- 2 cups whole milk (450 ml )
- 6 sprigs thyme (fresh)
- 1 rosemary sprigs
- 2 bay leaves
- 3 garlic cloves (smashed, skin on)
- 1 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoons butter (for greasing the dish)
- 1½ cups grated cheese) (150 g, Emmental or Gruyère (optional)
Instructions
- 1
Preheat your oven to 390°F (200°C), convection.
- 2
In a medium saucepan, combine the heavy cream, whole milk, thyme, rosemary bay leaves, and garlic cloves.
- 3
Warm gently over medium-low heat for about 5 minutes, without letting it boil. Season with salt, black pepper, and nutmeg. Remove from the heat and let it infuse while you prepare the rest.
- 4
Slice the potatoes very thinly using a mandoline for best results.
- 5
Generously butter a gratin dish. Layer the potatoes, either stacked or arranged in neat rows.
- 6
Remove the herbs and garlic from the cream mixture. Pour the warm liquid evenly over the potatoes.
- 7
Add grated cheese on top if using. Cover with parchment paper or aluminum foil.
- 8
Bake for 1 hour, until the potatoes are tender. Remove the paper or foil for the last 10 minutes to allow the top to turn lightly golden.
- 9
Turn off the oven, open the door slightly, and let the gratin rest for 5-10 minutes to allow the liquid to settle and the texture to become perfectly creamy.
- 10
Serve warm as a main dish with a green salad, or as a side dish with roasted chicken or fish.