Dauphinoise Potatoes
Oozing with cream and garlic and topped with tangy cheddar cheese, these Easy Dauphinoise Potatoes are decadently delicious… yet incredibly easy to make – and virtually foolproof! Perfect for Sunday lunch and celebration meals, but easy enough to make for a midweek treat.
Creamy, cheesy, and crowd pleasing dauphinoise potatoes are practically impossible to dislike. This classic French dish is simple yet indulgent, and pairs perfectly with showstopping mains like roasted beef tenderloin, glazed ham, or prime rib. With a few kitchen tools and a bit of prep work, you can easily make dauphinoise potatoes from scratch.
Dauphinoise (DOE-PHEEN-NOWAAZ) potatoes is how the French say casserole of potatoes, heavy cream, and cheese. Thin slices of Yukon Gold potatoes get cooked in heavy cream flavored with garlic, bay leaves, and nutmeg, then baked in a casserole dish layered with shredded Gruyère cheese until golden and bubbling.
Dauphinoise potatoes are similar to au gratin potatoes, but there’s one key difference.
Au gratin potatoes is a casserole thinly sliced raw potatoes (and often garlic and onions) cooked in a cheesy sauce until tender.
In a dauphinoise, the potatoes are first simmered in heavy cream before getting transferred to a baking dish.
Potatoes. We like Yukon gold potatoes here, which have creamy flesh that’s perfect for this luxurious potato dish, though you can substitute a starchy potato like Russets.
Gruyère cheese. This Swiss cheese has a nutty flavor and is perfect for melting and browning. If you can’t find Gruyère, substitute another mild melting cheese like emmental, gouda, jarlsberg, or fontina.
Heavy cream. Cream is the base of this casserole’s rich sauce.
Nutmeg. This warm spice gives the sauce a nutty backbone.
Thyme. Fresh thyme leaves add herby flavor to the potatoes.
Dauphinoise potatoes are simple to make, but these tips will ensure you get the best results every time.
Par cook the potatoes until fork tender. Simmering the sliced potatoes in the cream before baking them ensures they are completely tender by the time the cheese browns. Be patient and make sure to give them the full 5 to 7 minutes of simmering so they get an adequate head start on cooking.
Don’t be afraid of salt! This recipe calls for an entire teaspoon of kosher salt, which might sound like a lot, but potatoes can handle it! The salt helps balance the creamy, rich flavors of the dish.
Let the potatoes cool for at least 15 minutes before serving. If you dig in while the dish is piping hot, you run the risk of it being soupy. Giving the potatoes time to cool minutes allows the cream and cheese a chance to firm up.