Pommes Dauphinoise from French Online Cooking Class Inspired by Damien Pignolet

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyère cheese

🥗Healthier: emmental cheese

💰Cheaper: cheddar cheese

Emmental offers a similar flavor profile at a lower cost

Slice the dutch cream potatoes very finely using a sharp knife or a Japanese mandolin, taking care as the potato gets smaller.

Bruise a garlic clove and rub it around the baking dish to perfume it, then discard the garlic.

Grease the baking dish with the butter wrapper to prevent sticking.

In a bowl, combine single cream, a good dose of salt, white pepper, and freshly grated nutmeg, mixing well.

Add the sliced potatoes to the cream mixture and mix with hands to ensure the slices are well coated and not sticking together.

Layer the potato mixture into the greased baking dish, spreading it out as much as possible.

Pour any remaining cream mixture over the top of the layered potatoes and press down to submerge them as evenly as possible.

Bake in the oven for about 1 hour until the top is brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens