Make the Potato Queen's perfect Dauphinoise

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: cheddar cheese

Cheddar cheese offers a similar melting quality at a lower price

Peel the potatoes and slice them to about 2-3 mm thickness.

Warm the double cream in a saucepan over medium heat.

Smash garlic cloves with the skin on and add them to the cream to infuse flavor.

Add plenty of salt and white pepper to the cream mixture.

Add a pinch of nutmeg to the cream mixture.

Heat the cream until it thickens slightly, about 4-5 minutes, then let it infuse for an additional 4 minutes.

Remove the garlic cloves from the cream mixture.

Add the potato slices to the cream and mix well.

Layer the potatoes into the baking tray either by tipping the whole mixture in or layering them one by one for a more structured look.

Overlap the potato slices slightly as you layer them in the baking tray.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens