Potato Dauphinoise is a classic French potato gratin consisting of thinly sliced potatoes nestled in a rich, cheesy cream sauce with a hint of thyme and garlic.
Thinly sliced potatoes, nestled in a rich cheesy cream sauce with a hint of thyme and garlic.
- 2 lbs potatoes peeled, rinsed, thinly sliced 1/8"
- 1/2 clove garlic peeled
- 3 tablespoons butter cut into quarters
- 12 oz. Gruyere cheese grated
- 1 1/2 cups cream
- 2 teaspoons thyme dried (us 1 tsp. for fresh thyme)
- 1 tsp. kosher salt
- 2 tsp. black pepper
Preheat oven to 350ºF
Using a large oven-proof baking dish, rub cut side of garlic around the inside of the baking dish; do the same with butter
Slice potatoes into 1/8" slices; a mandolin works quickest!
Line garlic/butter seasoned baking dish with a layer of sliced potatoes
Pour 1/3 of the cream over the potatoes; lightly salt & pepper; sprinkle thyme over potatoes; add 1/3 of the cheese
Repeat above process two more times, ending with a layer of cheese on top (See Recipe Notes for Preparing for Large Groups)
Cover dish tightly with foil and place on middle rack; back for 1 hour
After one hour; remove foil and re-set oven to broil
Broil potatoes until golden brown on top
**This recipe rarely feeds 12, as indicated on the original recipe, simply because people LOVE this dish and keep going back for seconds, thirds, and fourths!
- For this reason, I highly recommend you consider a three-layered, 9 x 13 dish would reasonably feed 6-8.
Preparation for Large Groups:
- If you're serving a large group, consider using the hack as noted in the post; bake a huge dish of Potato Dauphinoise, then re-plate smaller portions into ramekins, top with cheese, broil, and serve.