Easy Potatoes Dauphinoise Recipe

Preheat the oven to 350°F.

Use part of the butter to line the inside of a small square casserole dish.

Slice garlic very thinly using a mandolin or knife.

Slice the waxy potatoes very thinly using a mandolin, ensuring they are paper-thin.

Place the sliced potatoes in a bowl of water to prevent oxidation and remove some starch.

Drain the potatoes and shake off excess water before layering them in the casserole dish.

Layer the potatoes in the dish, adding thin slices of garlic and a little cream between layers.

Add a few dots of butter on top of the last layer of potatoes.

Sprinkle salt between layers and on top of the final layer.

Pour the remaining cream over the top of the layered potatoes.

Add a little fresh ground black pepper on top of the final layer.

Grate asiago cheese and spread it evenly on top of the dish.

Wipe the edges of the casserole dish to prevent burning.

Bake in the preheated oven for 40 minutes.

Check the dish; if boiling but not done, bake for an additional 20 minutes.

Total cooking time is 1 hour; let it rest before serving.

Equipment Needed

Spice Level:

Dietary