Creamy French Dauphinoise Potatoes with Gruyère Cheese
Decadent and Comforting French Classic
A velvety, layered potato dish baked with cream and Gruyère cheese, perfect as a rich side dish for any elegant meal.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Potatoes
For the Cream Mixture
For the Cheese Topping
Optional Garnish
Preparation
Preparing the Cream Mixture
Combine Ingredients
In a saucepan, combine heavy cream, milk, salt, pepper, and nutmeg.
Heat Mixture
Gently heat the mixture over low heat until warmed through.
Ensure the cream does not boil; it should only be lightly warmed.
Infuse Flavors
Set aside to infuse the flavors while preparing the potatoes.
Prepping the Potatoes
Rub Dish
Rub the inside of a baking dish with the cut sides of the garlic.
Butter Dish
Generously butter the dish to prevent sticking.
Layer Potatoes
Layer the thinly sliced potatoes in an overlapping pattern in the dish.
Test potato doneness by inserting a fork – it should easily pierce through.
Cooking Process
Assemble Dish
Pour the warmed cream mixture over the layered potatoes, ensuring full coverage.
Add Cheese Topping
Sprinkle grated Gruyère evenly over the top.
Bake Dish
Bake in a preheated oven at 350°F (180°C) until golden and bubbling.
Initial Baking
Bake for 1 hour at 350°F (180°C).
Final Browning
Broil on medium-high for 15 minutes for a crisp top.
Plating & Serving
Creamy French Dauphinoise Potatoes with Gruyère Cheese
Creamy French Dauphinoise Potatoes with Gruyère Cheese
Rest Before Serving
Allow the dish to rest for 10 minutes before serving to firm up for perfect, creamy slices.