How to make 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

Preheat the oven to 350°F (175°C).

Butter a baking dish generously.

Peel and thinly slice the potatoes.

In a saucepan, combine double cream, full-fat milk, crushed garlic, salt, black pepper, nutmeg, and white pepper.

Heat the cream mixture over medium heat until just simmering, then remove from heat.

Layer half of the potato slices in the prepared dish, slightly overlapping them.

Pour half of the cream mixture over the potatoes.

Sprinkle half of the gruyere cheese over the cream.

Repeat with the remaining potatoes, cream, and cheese to form a second layer.

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

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

Let the dish rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens