Dauphinoise Potatoes Recipe - The Best Holiday Side Dish

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

Start by infusing the cream with chopped garlic, shallots, and rosemary in a medium-sized pot with a tiny bit of oil.

Sweat the onions and garlic with kosher salt until softened.

Add all of the heavy cream to the pot and bring it to a simmer for about 15-20 minutes.

After simmering, remove from heat and steep the rosemary in the cream for about 20 minutes.

Prepare the potatoes by squaring them up and slicing them thinly using a mandolin.

Place a couple of tablespoons of cream at the bottom of the baking dish to prevent sticking.

Layer the potatoes in the baking dish, slightly overlapping them.

Sprinkle kosher salt, black pepper, and stripped thyme leaves over each layer of potatoes, followed by a layer of grated parmesan cheese.

Repeat the layering process until all potatoes are used, ensuring even distribution of salt, pepper, thyme, and cheese.

Pour the infused cream evenly over the layered potatoes.

Press down gently on the layers to ensure they are compacted.

Cover the dish with aluminum foil and bake in a 375°F (190°C) oven for 45 minutes.

Remove the foil and check the potatoes with a knife for doneness; they should be about 80% cooked.

Spread grated gruyere cheese evenly over the top of the potatoes.

Return the dish to the oven at 415°F (213°C) for another 20 minutes.

Optionally, turn on the broiler for a few minutes to achieve a golden-brown crust on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens