Cheesy Potatoes Dauphinoise Recipe

This ultra cheesy, creamy, completely indulgent potatoes daupinoise recipe is the perfect side for your Thanksgiving table. It's also perfect served alongside beef, pork or chicken any time of year! We simmer yukon gold potatoes in cream and milk, layer them up in a casserole dish, cover them with nutty gruyere and parmesan cheese, and bake until golden brown and bubbly. They are HEAVENLY.

Course Side Dish

Cuisine French

Keyword potatoes dauphinoise recipe, potato gratin, augratin potatoes

Prep Time 10

Cook Time 35

Rest time 10

Total Time 55

Servings people

Calories 478kcal

Author Nicole

Cost $15

Equipment

large pot
Mandoline
Baking dish

Ingredients

2.5 lb yukon gold potatoes
2 cups heavy cream
1 cup whole milk
4 large cloves garlic, grated
5 sprigs thyme
2 sprigs rosemary
1 tsp kosher salt
1/2 lb gruyere cheese, shredded
1/2 cup grated parmesan cheese

Instructions

Preheat oven to 425 degrees. Grease a 2 qt baking dish.
Use a mandoline to slice the potatoes very thin. If you do not have a mandoline, use a very sharp chef's knife and slice into 1/8-inch thich pieces.
Add heavy cream, milk, garlic, thyme, rosemary, and salt to a large bot. Whisk together. Add in potatoes. Bring the mixture up to a boil and reduce to a simmer. Simmer for 10 minutes. Remove from the heat. Remove the herbs from the pot.
Mix the gruyere and parmesan cheese together in a small bowl. Use a spoon to layer half of the potatoes in the prepared baking dish in an evenn layer. Spoon some of the sauce on top. Sprinkle with half of the cheese. Spoon the rest of the potatoes on top in another even layer. Cover with remaining cheese. Transfer baking dish to a large sheet pan and place in the oven. Bake until the cheese is golden brown and bubbly and the potatoes are easily pierece with a knife, about 35-40 minutes.
Let the potatoes rest for 10-15 minutes before serving.

Nutrition