How to Make Potatoes Dauphinoise | How To Feed a Loon

Preheat the oven to 375°F.

Grease a 14x11 baking dish with 2 tablespoons of unsalted butter.

Thinly slice the Yukon Gold potatoes to about an eighth of an inch using a mandolin.

In a saucepan over medium-high heat, combine 2 cups of heavy cream and 1 cup of whole milk.

Add a few sprigs of fresh thyme, a healthy pinch of salt, and pepper to the cream mixture.

Press 2 cloves of garlic into the cream mixture using a garlic press, or mince finely and add.

Bring the cream mixture to a strong simmer for a couple of minutes, then turn off the heat and let it cool slightly.

Strain the cream mixture through a sieve into a medium-sized bowl to remove solids.

Layer the sliced potatoes in the greased baking dish, adding a layer of salt and pepper between each layer.

Pour the strained cream mixture over the layered potatoes, ensuring they absorb the cream without becoming too mushy.

Grate 8 ounces of Gruyere cheese using a food processor and sprinkle it over the top of the layered potatoes.

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.

Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.

Equipment Needed

Spice Level: