Dauphinoise Potatoes

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

Peel the gold potatoes and slice them into thin eighth-inch slices, keeping them uniform.

Rinse the sliced potatoes and place them in a three-quart saucepan.

Add 2 cups of heavy cream and 1 cup of milk to the saucepan with the potatoes.

Put the saucepan on the stove and bring the mixture to a boil, then simmer until the potatoes are tender.

Season the cream mixture with a pinch of salt and white pepper, stirring to combine.

Spray an 8x8 or 9x9 baking pan with pan spray for easier cleanup.

Layer half of the tender potatoes in the baking pan using a slotted spoon.

Add a layer of 4 ounces of gruyere cheese over the potatoes.

Add the remaining potatoes on top of the cheese layer.

Pour in some of the cream mixture, ensuring not to make it too soupy, just enough to create a nice cheese sauce.

Finish with a layer of the remaining cheese on top.

Preheat the oven to 375°F (190°C) and bake for 20 to 30 minutes until the dish is set and the top is golden brown.

Let the dish rest before plating, which can be done in squares or using ring molds for a round presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens