Dauphinoise Potatoes
Thinly sliced potatoes stacked in a creamy sauce, topped with gruyère and baked to perfection.
Ingredients
- 6 large russet or yukon gold potatoes, thinly sliced
- 500 ml whole milk
- 500 ml heavy cream
- 4 garlic cloves, crushed
- 1/2 teaspoon nutmeg
- 2 cups gruyère, shredded
- 1 teaspoon fresh thyme, finely chopped
- a pinch of salt and black pepper
Instructions
- Preheat your oven to 350 degrees
- Place 500ml of whole milk and 500ml of heavy cream into a large pot and bring to a simmer
- Add garlic, nutmeg, salt and pepper and mix to combine
- Add thinly sliced potatoes and simmer for 5 minutes
- Butter a 10x10" baking dish
- Using a slotted spoon, transfer half of the potatoes into the base of the dish, leaving the cream behind
- Add 1 cup of gruyère over the first half of the potatoes
- Add the remaining potatoes
- Spoon in enough cream to come to about 1/2 inch from the top of the baking dish (see photo above)
- Top with the remaining gruyère
- Bake at 350 degrees on a middle rack for 40-45 minutes
- Allow the dish to cool for 15 minutes on a cooling rack before slicing
- Sprinkle with fresh thyme leaves before serving