Dauphinoise Potatoes Recipe
Dauphinoise potatoes are the epitome of comfort and elegance, delivering a luscious, creamy texture that perfectly complements their golden, caramelized top. This versatile dish shines as both a show-stopping side for special occasions and a luxurious addition to any casual meal.
Ingredients Overview
To enhance the flavor, garlic is gently simmered with the cream, infusing the mixture with a subtle yet deep aroma that complements the dish’s richness. For an added touch of indulgence, Gruyère cheese can be sprinkled on top, offering a nutty savoriness and a beautifully golden crust that elevates both the flavor and presentation of this classic recipe.
Step-by-Step Preparation Guide
Preparing the Potatoes
To achieve even cooking and a uniform texture, slice the potatoes into thin, consistent rounds, about 3–4mm thick. A mandoline is an excellent tool for this, ensuring precision and ease.
Simmering in Cream
Allow the garlic to infuse its aroma into the cream and milk mixture, simmering gently to meld the flavors. Simmer the potato slices briefly in this mixture, ensuring they are evenly coated and partially cooked before baking.
Layering the Dish
Carefully layer the potato slices in a wide, shallow ovenproof dish to create an even thickness. This arrangement ensures consistent cooking and prevents soggy or undercooked sections.
Adding the Cream and Cheese
Strain the infused cream to remove the garlic and pour it over the potatoes, ensuring it seeps through all the layers. If using Gruyère, sprinkle it generously over the top for a delightful crust.
Baking to Perfection
Bake until the potatoes are tender and the top is golden brown. For an extra-crispy topping, broil for a few minutes before serving. Adjust baking times as needed based on your oven’s performance.
Recipe Tips
Use a heavy-bottomed pan to prevent the cream from scorching during simmering.
Ensure every potato slice is evenly coated with cream to avoid dry spots.
For a crispier top, broil the dish briefly after baking.
What to Serve With This Recipe
Pairing with Proteins
Dauphinoise potatoes pair beautifully with roast chicken, a perfectly seared steak, or flaky grilled salmon.
Complementary Vegetables
Balance the richness of the dish with fresh, vibrant options like steamed green beans, roasted asparagus, or a crisp side salad.
Wine Pairings
A creamy Chardonnay or a light Pinot Noir makes a delightful accompaniment, highlighting the dish’s creamy, savory notes.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, prepare and assemble the dish, then refrigerate until ready to bake.
Can I substitute the cheese?
Absolutely! Parmesan, cheddar, or Emmental work well as alternatives.
What if I don’t have double cream?
Substitute with heavy cream or a mixture of whole milk and butter for similar results.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the dish in the oven at 180°C (350°F) until heated through, maintaining its creamy texture and crisp topping.
Feel free to experiment with your favorite cheeses or fresh herbs to add a personal touch to this classic recipe. Dauphinoise potatoes bring a touch of sophistication to any meal, making them a go-to dish for everything from casual family dinners to festive celebrations.
Ingredients
8 large King Edward or Maris Piper potatoes
500ml double cream
500ml milk
3 garlic cloves
100g grated gruyère cheese (optional)
Instructions
Preheat the oven to 190°C (170°C fan) or gas mark 5.
In a large saucepan, combine the double cream, milk, and garlic cloves. Bring the mixture to a gentle simmer, allowing the garlic to infuse its flavor into the liquid.
Using a sharp knife or mandoline, slice the potatoes finely to a thickness of 3–4mm. Add the potato slices to the simmering cream mixture and cook for approximately 3 minutes, just until they begin to soften. Stir gently to ensure the slices separate and don’t stick to the bottom of the pan.
With a slotted spoon, carefully transfer the partially cooked potato slices to a wide, shallow ovenproof dish, layering them evenly to about 5cm in depth.
Strain the garlic-infused cream mixture and pour just enough over the potatoes to seep through the layers while leaving a slight coating of moisture on the surface.
If using, sprinkle the grated gruyère cheese generously over the top. Bake the dish for 30 minutes, or until the potatoes are tender and the surface is golden brown. For additional browning, increase the oven temperature for the final 5 minutes.
Let the dish rest briefly before serving, allowing the flavors to meld. Enjoy as a rich and creamy side for any meal.
Dauphinoise Potatoes Recipe
Ingredients
- 8 large King Edward or Maris Piper potatoes
- 500 ml double cream
- 500 ml milk
- 3 garlic cloves
- 100 g grated gruyère cheese optional
Instructions
- Preheat the oven to 190°C (170°C fan) or gas mark 5.
- In a large saucepan, combine the double cream, milk, and garlic cloves. Bring the mixture to a gentle simmer, allowing the garlic to infuse its flavor into the liquid.
- Using a sharp knife or mandoline, slice the potatoes finely to a thickness of 3–4mm. Add the potato slices to the simmering cream mixture and cook for approximately 3 minutes, just until they begin to soften. Stir gently to ensure the slices separate and don’t stick to the bottom of the pan.
- With a slotted spoon, carefully transfer the partially cooked potato slices to a wide, shallow ovenproof dish, layering them evenly to about 5cm in depth.
- Strain the garlic-infused cream mixture and pour just enough over the potatoes to seep through the layers while leaving a slight coating of moisture on the surface.
- If using, sprinkle the grated gruyère cheese generously over the top. Bake the dish for 30 minutes, or until the potatoes are tender and the surface is golden brown. For additional browning, increase the oven temperature for the final 5 minutes.
- Let the dish rest briefly before serving, allowing the flavors to meld. Enjoy as a rich and creamy side for any meal.