Creamy Dauphinoise Potatoes for Ultimate Comfort Food Joy Recipe
Creamy Dauphinoise Potatoes is a classic French comfort food dish made with thinly sliced Yukon Gold potatoes baked in a rich mixture of heavy cream, whole milk, garlic, and Gruyère cheese. This indulgent and creamy dish, flavored with nutmeg, bay leaves, and thyme, is perfect as a satisfying side for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
Ingredients
Scale
For the Baking Dish
- 2 tablespoons Unsalted Butter (for coating the baking dish)
For the Potato Mixture
- 3 pounds Yukon Gold Potatoes (can substitute with Russet potatoes)
- 2 cloves Garlic (minced)
- 2 cups Heavy Cream (replace with half-and-half for a lighter version)
- 1 cup Whole Milk (can substitute with low-fat milk)
- 1 teaspoon Kosher Salt (or regular table salt in reduced quantity)
- 1/2 teaspoon Freshly Ground Black Pepper (or white pepper)
- 1/4 teaspoon Ground Nutmeg (cinnamon is an alternative)
- 2 leaves Dried Bay Leaves (remove before serving)
For the Cheese and Garnish
- 2 cups Gruyère Cheese (grated, substitute with Swiss or cheddar)
- 2 teaspoons Fresh Thyme Leaves (for garnish)
Instructions
- Preheat the Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Generously coat a 9×13-inch baking dish with unsalted butter to prevent sticking and add flavor.
- Prepare the Potatoes: Wash and peel the Yukon Gold potatoes. Slice them into uniform 1/4-inch thick rounds, ensuring even cooking and layering.
- Simmer Potato Mixture: In a large pot, combine the sliced potatoes, minced garlic, heavy cream, whole milk, kosher salt, black pepper, ground nutmeg, and dried bay leaves. Bring this mixture to a gentle simmer over medium heat and cook for 5 to 7 minutes, allowing flavors to meld and potatoes to begin softening.
- Layer the Potatoes and Cheese: Remove the bay leaves from the potato mixture. In the prepared baking dish, spread half of the cooked potato and cream mixture evenly. Sprinkle half of the grated Gruyère cheese over this layer. Add the remaining potatoes and pour the residual creamy liquid on top.
- Add Final Cheese Layer and Bake: Sprinkle the remaining Gruyère cheese evenly over the top. Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the potatoes are tender and the top is golden and bubbling.
- Rest and Garnish: Once baked, remove from the oven and let the dish cool for about 15 minutes. This resting time helps the dish set for easier serving. Garnish with fresh thyme leaves before serving for an aromatic and fresh finish.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- You can use Russet potatoes instead of Yukon Gold for a slightly different texture.
- Remove bay leaves before serving as they are not edible.
- Gruyère cheese can be substituted with Swiss or cheddar cheese based on availability or preference.
- The dish is best served warm and pairs well with roasted meats or green vegetables.
Keywords: Dauphinoise potatoes, creamy potatoes, baked potatoes, French side dish, Gruyère cheese potatoes
