Potatoes au Gratin (Dauphinoise)
Course: UncategorizedCuisine: FrenchDifficulty: EasyServings
10
servingsPrep time
15
minutesCooking time
1
hour30
minutesCalories
167
kcalAdapted from Julia Child’s Dauphinoise potatoes recipe by Nagi at https://www.recipetineats.com/potatoes-au-gratin/
Ingredients
2-1/2 pounds of Russet Potatoes (or other starchy potatoes)
1-1/2 cups of Heavy Cream
2 cloves of Garlic minced
2 Tbsp unsalted Butter
1 tsp Salt
1/4 tsp Pepper
2 tsp of fresh thyme (or more)
2-1/2 cups of Gruyere Cheese shredded
Directions
- Preheat oven to 350 F and butter a 9 x 13 glass dish.
- Mix melted butter with garlic and heavy cream in pourable container.
- Peel potatoes and slice them 1/8″ thick.
- Lay out 1/3 layer of potatoes, pour over 1/3 of cream mixture, sprinkle 1/3 of salt/pepper/thyme, sprinkle 3/4 cup of cheese on top.
- Repeat layers 2 more times, but skip cheese on top layer (will be used later).
- Cover with foil and bake for 1 hour and 15 minutes until potatoes in center are tender.
- Remove foil, add remaining cheese to top. Continue baking uncovered for 10-15 minutes until golden brown and bubbly.
- Remove from oven let stand for at least 5 minutes before serving.
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