The PERFECT Potatoes Dauphinoise Recipe

Cut the end off a whole clove of garlic and peel it.

Rub the cut end of the garlic all over the surface of the casserole dish.

Grate the garlic into the cream mixture.

Rub softened butter and salt over the casserole dish.

In a bowl, combine three parts cream to one part whole milk.

Add salt to the cream and milk mixture, whisking it together until well combined.

Grate fresh nutmeg into the cream mixture to taste.

Grate the garlic finely and add it to the cream mixture.

Slice the potatoes using a mandoline for even slices.

Layer a small amount of cream in the bottom of the casserole dish.

Add a layer of sliced potatoes on top of the cream.

Pour more cream over the potatoes and repeat the layering process until the dish is filled.

Reserve some nice pieces of potato for the top layer to make it visually appealing.

Sprinkle fresh thyme leaves on one of the layers before finishing the assembly.

Add the final layer of potatoes and pour the remaining cream on top.

Grate a bit more nutmeg on top of the final layer.

Cover the dish and bake in the oven at 300°F (150°C) for 90 minutes to 2 hours.

After baking, let the dish rest before cutting into it.

Equipment Needed

Spice Level:

Dietary