Description
Creamy, cheesy layered Yukon Gold potatoes enveloped in a rich cream sauce, baked to perfection.
Ingredients
Scale
- 3 ½ lbs Yukon Gold potatoes
- 1 L heavy cream
- 1 clove garlic
- 2 bay leaves
- 2 tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp nutmeg
- 1 sprig fresh thyme (optional)
- 1 ½ cups shredded Gruyère cheese
Instructions
- Preheat the oven to 400°F (204°C).
- Wash and peel the potatoes.
- Thinly slice the potatoes to approximately ¼ inch thick.
- Smash the garlic clove with the flat side of a knife, keeping it whole.
- In a large, heavy-bottomed pot, combine the heavy cream, smashed garlic, bay leaves, kosher salt, black pepper, nutmeg, and optional thyme. Bring to a simmer over medium-high heat.
- Add the potato slices to the simmering cream, stirring gently to coat.
- Simmer the potatoes for 7 to 10 minutes until barely fork-tender.
- Prepare a 9×13-inch baking dish by lightly greasing it.
- Use a slotted spoon to layer half of the potato slices in the baking dish followed by half of the Gruyère cheese.
- Add the remaining potato slices on top and pour enough hot cream to just cover the potatoes, discarding excess.
- Top with the remaining cheese and bake for 20 to 25 minutes until golden and bubbly.
- Allow to cool slightly before serving.
Notes
For best results, use fresh, organic ingredients. Let the dish rest after baking for easier serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 80mg
Keywords: Dauphinoise, Potatoes, Comfort Food, French Cuisine, Side Dish
