Ultimate Potato Dauphinoise Recipe Revealed!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare a bowl of cold water to prevent the peeled potatoes from discoloring.

Peel 1.5 kg of potatoes and place them in the cold water.

Infuse the cream by combining 800 ml of heavy cream and 200 ml of full fat milk in a saucepan with 4 cloves of garlic, a couple of bay leaves, salt, black pepper, and a grating of nutmeg.

Heat the cream mixture on the stove until just simmering, then cover and turn off the heat. Let it infuse for about 20-30 minutes.

Slice the potatoes to about 3 mm thickness using a mandoline or knife, ensuring they are uniform for even cooking.

Dry the sliced potatoes with a kitchen towel to remove excess moisture.

Butter an 8 by 11 inch baking dish.

Layer the first layer of potatoes in the dish, pouring some of the infused cream over them and pressing down to compact.

Add a layer of cheese (80 g of a mix of Grier and Parmesan) in the middle.

Continue layering potatoes and cream, ensuring the last layer is just covered with cream and topped with more cheese if desired.

Generously season the top layer with black pepper and nutmeg.

Bake in a preheated oven at 300°F (150°C) for about 2 to 3 hours, checking after 1.5 hours for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens