Potatoes Dauphinoise

Potatoes Dauphinoise is a French classic from the Dauphiné region, made popular in America by the legendary Julia Child, and a perfect side dish

Course Side Dish

Cuisine French

Keyword au gratin potatoes, classic potatoes dauphinoise recipe, dauphinoise potatoes recipe, gratin dauphinois, julia child scalloped potatoes, potato dauphinoise recipe, potatoes au gratin, potatoes dauphinoise, scalloped potatoes

Prep Time 20

Cook Time 1 20

Servings

Calories 441kcal

Author Jill McOwen

Ingredients

4 large russet potatoes or other starchy potato
3/4 cup heavy cream
1/4 cup buttermilk
1 1/2 cups Gruyere cheese freshly grated
2 cloves garlic minced
2 tsp lemon juice
2 tsp fresh thyme
1/2 tsp salt I use sea salt or kosher salt
1/2 tsp pepper I use a pepper mill for freshly cracked pepper

Instructions

Preheat oven to 350 degrees F.
Wash and peel your potatoes. Use a mandolin to slice them into 1/8" slices.
In a glass measuring cup or clean bowl, mix together the heavy cream, buttermilk, garlic, lemon juice, thyme, salt and pepper.
Evenly scatter half of the potato slices on the bottom of a shallow baking dish. Pour over half the cream mixture. Top with half the shredded cheese.
Top with the remaining potato slices and cream mixture. Press the potatoes down so they are evenly distributed and covered with cream.
Cover the dish with aluminum foil. Bake the potatoes for one hour to one hour and 15 minutes, or until the potatoes are tender. Use a sharp knife to test them.
Uncover the dish and top the potatoes with the remaining Gruyere cheese. Continue baking the potatoes for 15 - 20 minutes or until a lightly browned crust forms on the top.
This potato dauphinoise recipe can be served hot out of the oven or at room temperature.

Nutrition