THE ULTIMATE CREAMY DAUPHINOISE POTATO RECIPE | By Thomas Straker

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

Start by slicing the onions for caramelization.

Heat a pot and add olive oil, then add the sliced onions.

Sprinkle salt over the onions to help them release their liquid and cook slowly until lightly caramelized.

While the onions are cooking, peel the potatoes using a speed peeler.

Prepare an infusion by combining equal amounts of cream and milk (about 500ml each) in a saucepan.

Add thyme, rosemary, crushed garlic, and whole peppercorns to the cream and milk mixture.

Bring the cream mixture to a boil, then let it simmer for a few minutes before straining off the solids.

Once the onions are caramelized, remove them from heat and set aside.

Layer the sliced potatoes in a baking dish, pressing them down slightly.

Ladle some of the strained cream mixture over the first layer of potatoes.

Add a layer of the caramelized onions on top of the potatoes.

Repeat the layering process until all potatoes and onions are used, finishing with a layer of cream on top.

Sprinkle gruyere cheese over the final layer of cream.

Cover the baking dish with aluminum foil and place it in the oven.

Bake for about 30 minutes, then remove the foil and bake for an additional 15-20 minutes until golden brown and bubbly.

Let the dish rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens