How to Make Potatoes Dauphinoise | It's Only Food w/Chef John Politte

Slice the russet potatoes really thin using a slicer.

Peel the potatoes before slicing.

Slice the onion thinly, either using the slicer or a knife.

Spray the casserole dish with cooking spray.

Layer the sliced potatoes in the casserole dish, adding some sliced onion in between.

Add a layer of cheese (Parmesan, cheddar, and gorgonzola) on top of the potatoes and onions.

Add fresh thyme and garlic to the layers.

Pour melted butter over the layered potatoes and onions.

Add heavy cream over the top of the layers.

Cover the casserole dish and place it in the oven for about 1 to 1.5 hours until done.

Prepare the vegetables (peppers, zucchini, shredded carrots) by cutting them up and mixing with olive oil, thyme, salt, and pepper.

Place the mixed vegetables on a sheet tray to roast in the oven for the last 15-20 minutes of the potatoes' cooking time.

Remove the potatoes from the oven after 1.5 hours; the cheese should be melted and the potatoes tender.

Equipment Needed

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