Potatoes Dauphinoise: The Creamy Layered Delight You Need to Try | Part 2

Peel the potatoes using a vegetable peeler, keeping the peel as thin as possible.

Cut the potatoes into thin, even slices about 1/8 inch thick, using a mandoline for uniformity.

Place the sliced potatoes in a bowl of cold water and rinse them thoroughly to remove excess starch.

Spread a layer of sliced potatoes at the bottom of a greased baking dish.

Pour a bit of heavy cream over the potatoes and sprinkle with salt, pepper, and a dash of nutmeg.

Continue layering potatoes, cream, and seasonings for about 3 to 4 layers, ensuring even distribution of seasoning.

For the top layer, sprinkle grated cheese like Gruyère or cheddar.

Preheat the oven to 375°F (190°C).

Bake the dish for about 45 minutes to 1 hour, keeping an eye on it as thickness of layers can affect cooking time.

Check the potatoes with a fork to ensure they are tender and the top is bubbly; if not browning enough, place under the broiler for a few minutes, watching closely to prevent burning.

Equipment Needed

Spice Level:

Dietary