Dauphinoise Potatoes
Thinly sliced potatoes layered with gruyere and cooked in a garlic, nutmeg and thyme infused cream. One of the absolute best ways to prepare a potato.
Servings: 8
Ingredients
- 3 cups of heavy cream
- 2 cloves of garlic
- 1/2 teaspoon of nutmeg
- fresh thyme
- 3 pounds of potatoes, very thinly sliced
- 3 tablespoons of butter, softened
- salt and black pepper
- 8 ounces of gruyere, shredded
Instructions
- Preheat your oven to 425 degrees
- Generously butter the interior of a 3 quart baking dish and set aside for now
- Combine 3 cups of heavy cream with 2 cloves of minced garlic, 1/2 teaspoons of nutmeg and 2 sprigs of fresh thyme in a saucepan and place over medium heat
- Bring the cream just to a simmer and turn the heat off
- Very thinly slice 3 pounds of potatoes and shred 8 ounces of gruyère
- Add a ladle of the cream into your baking dish and shingle a layer of potatoes
- Lightly salt and pepper the potatoes, add a ladle of cream and top with a thin layer of shredded Gruyère
- Repeat until all of the ingredients are assembled
- Cover the baking dish with foil and bake in a 425 degree oven for 40 minutes then reduce the ovens temperature to 350 degrees and bake for another 30 minutes
- Remove the foil and bake for another 30 minutes or until the potatoes are tender and the top layer is golden brown
- Allow the potatoes to cool for 10-15 minutes before slicing
- Garnish with fresh thyme and additional shredded Gruyère