Creamy, Garlicky, Crispy & Extremely Delicious Potato Dauphinoise. The Perfect Side Dish.
Potato dauphinoise is seriously one of the best comfort dishes in the world. This recipe is slightly different from what you might usually see from other recipes, and in my opinion, this technique trumps other methods.
In this one, we create an infusion by heating cream, garlic and thyme together, which creates incredible flavour and aroma and helps reduce cooking times. This potato dauphinoise recipe is ready to be paired with all your favourite proteins or served as a table filler. Please enjoy.
Potato Dauphinoise
5 from 1 vote
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 25 minutes minutes
Total Time: 1 hour hour 40 minutes minutes
Servings: 6 People
Calories: 743kcal
Author: Chef Jack Ovens
Ingredients
- 1.2kg (2.6lbs) - Sebago, Maris Piper or Russet Potatoes, Thinly Sliced
- 600ml (2 ¾ Cups + 1 Tbsp) - Thickened Cream
- 2 ½ Tbsp (35g) - Unsalted Butter, Cubed
- 3 - Garlic Cloves, Minced
- 5g (0.2oz) - Thyme, Roughly Chopped
- 260g (9.1oz) - Mozzarella Cheese, Freshly Grated
- 100g (3.5oz) - Gruyere Cheese, Freshly Grated
- Seasoning To Taste
Instructions
Preheat oven to 180°c - 350°f.
In a saucepan, add the thickened cream, unsalted butter, minced garlic, roughly chopped thyme & seasoning to taste. Place over medium-high heat, stir to combine & heat until just hot. Don't allow it to simmer or boil.
Neatly lay ⅓ of the sliced potatoes into a 26cm x 18cm baking dish, completely covering the bottom. Pour over ⅓ or 200ml of the cream mix, sprinkle with ⅓ of the cheese mix & season to taste. Repeat 2 more times to create 3 layers. Don't cover the final layer with cheese. Reserve the remaining ⅓ of cheese mix for later on.
Place a sheet of parchment paper over the top and cover the baking dish with aluminium foil. Bake in preheated oven for 1 hour. Carefully remove the aluminum foil & parchment paper, cover with remaining cheese mix & bake for a further 20-25 minutes or until the cheese is golden brown & has formed a crust. Remove & let cool for 15 to 20 minutes (this will make it easier to slice).
Slice the dauphinoise into 6-8 portions, carefully scoop it out & serve as a side with all of your favourite proteins or salads. Dig in.
Nutrition Guide
Nutrition Facts
Potato Dauphinoise
Amount per Serving
Calories
743
% Daily Value*
Fat
57
g
88
%
Saturated Fat
219
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
16
g
Cholesterol
202
mg
67
%
Sodium
379
mg
16
%
Potassium
976
mg
28
%
Carbohydrates
39
g
13
%
Fiber
5
g
21
%
Sugar
2
g
2
%
Protein
21
g
42
%
Vitamin A
2110
IU
42
%
Vitamin C
42
mg
51
%
Calcium
484
mg
48
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Potato Dauphinoise Storage Instructions
This recipe can be stored in the fridge for up to 4 days at full flavour. It can also be stored in the freezer for up to 5 months. Remove and let thaw in the fridge overnight before reheating.
Potato Dauphinoise Reheating Instructions
To reheat, preheat an oven to 180.c – 350.f. Bake for 12-15 minutes or until hot, and the cheese has nicely melted. It can also be reheated in the microwave in bursts.
What's The Difference Between Potato Dauphinoise & Potatoes Au Gratin?
Potato dauphinoise and potatoes au gratin are very similar in the way they are made, but there’s a very small change that separates the two.
Potato dauphinoise is made with uncooked, thinly sliced potatoes cooked in a cream sauce, whereas potato au gratin is made with pre-cooked, thinly sliced potatoes in a cream sauce. The only real difference is one is pre-cooked, and the other isn’t.
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