Dauphinoise Potatoes
This is a classic recipe for scalloped potatoes. Par cooking the potatoes in milk and heavy cream ensures that the potatoes will be cooked through, flavorful and creamy. I love to use Gruyère and fontina cheeses because of the wonderful, nutty flavor of the Gruyère and the creamy mouthfeel of the fontina – but any of your favorite cheeses can be used. DEFINITELY will become a huge crowd pleaser in your house! And SOOOOOOO easy to make!
Equipment
- 1 Vegetable Peeler
- 1 Mandoline (optional, for uniform slices)
- 1 Medium Saucepot
- 1 Oven-Safe Baking Dish or cast-iron skillet
- 1 Box Grater
Ingredients
Main
- 2 pounds Yukon gold potatoes about 6
- 2 cups milk
- 2 cups heavy cream
- Kosher salt to season
- 4 grates freshly grated nutmeg
- 1 thyme bundle
- 3 cloves garlic smashed
- 2 pats unsalted butter
- 1 cup grated fontina
- 1 cup grated Gruyère
Instructions
- Preheat the oven to 400 degrees F.
- Peel and slice the potatoes into 1/4-inch slices. Add to a medium saucepot the milk, cream, salt, nutmeg, thyme, garlic and sliced potatoes. Bring to a boil, reduce to a simmer and par-cook the potatoes for 10 minutes.
- Butter a small cast-iron or oven-safe sauté pan. Add half of the par-cooked potatoes to the bottom of the skillet and top with half of the cheeses. Then layer the other half of the potatoes and cheeses on top. Bake until the potatoes are tender and the cheeses are golden, 30 to 40 minutes.
Notes
For best results, ensure your potato slices are as uniform as possible, ideally 1/4-inch thick. A mandoline is invaluable here for even cooking. Par-cooking the potatoes in the cream mixture not only infuses them with flavor but also ensures they cook through completely in the oven without drying out. Ensure there's enough liquid to just cover the potatoes during simmering. While Gruyère and Fontina are excellent choices, feel free to experiment with other melting cheeses like Comté or even a sharp cheddar for a different profile. Always allow the finished dish to rest for 5-10 minutes after baking; this helps the layers set and prevents the dish from falling apart when serving.