epicurious4.6
Dauphinoise Potatoes
Akin to potato gratin, Dauphinoise potatoes are par-cooked in cream, then layered with nutty Gruyère cheese before baking.
👥 8 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 30 min👤 Anikah Shaokat 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●knife
- ●baking dish
- ●baking sheet
📝 Preparation Steps
1
Place a rack in middle of oven and preheat to 375°. Combine Gruyère rind (if using), one 12-oz. can evaporated milk, 2 cups heavy cream, 2 garlic cloves, finely grated, 1 dried bay leaf, 1 rosemary sprig, 1 thyme sprig, 2 Tbsp. Dijon mustard, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. freshly ground pepper, and ¼ tsp. freshly grated nutmeg in a medium Dutch oven or other heavy pot.
evaporated milk1 (12-oz.) canheavy cream2 cupsdried bay leaf1. Dijon mustard2 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp. freshly ground pepper1 tsp
2
Peel 2½ lb. Yukon Gold potatoes (about 7 small), then slice into ⅛"-thick rounds with a mandoline or knife, adding directly to cream mixture as you go to prevent oxidation.
½ lb. Yukon Gold potatoes (about 7 small)2
3
Place pot over medium heat and bring liquid to a gentle simmer. Immediately reduce heat to medium-low and cook at a bare simmer (do not let it boil), stirring often to help potatoes cook evenly, just until potatoes are fork-tender (you don’t want them to be fully cooked), 6–⏱️ 8 minutes. Remove from heat; fish out herbs and cheese rind and discard.
4
Layer half of the potatoes evenly into an 8x8" glass or ceramic baking dish. Spread ¾ cup cream mixture over, then top evenly with 5 oz. Gruyère, coarsely grated (about 1⅓ cups). Arrange remaining potatoes in an even layer on top and pour another ¾ cup cream mixture over. (You might have some cream mixture leftover in the pot.) Sprinkle remaining 3 oz. Gruyère, coarsely grated (about ⅔ cup) on top.
. Gruyère, coarsely grated (about 2 cups), divided, rind reserved if attached8 oz
5
Place baking dish on a rimmed baking sheet and bake until edges are bubbling, top is golden brown, and potatoes are tender, about ⏱️ 45 minutes. Transfer baking dish to a wire rack and let potatoes cool ⏱️ 15 minutes before serving. (If oil has pooled on top, blot away with a paper towel.)
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