Name: Dauphinoise Potatoes
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Unsalted butter - 2 tablespoons; Minced garlic - 1 tablespoon; All-purpose flour - 1 tablespoon; Heavy cream - 1 ½ cups; Whole milk - 1 cup; Kosher salt - 1 ½ teaspoons; Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel - 2 pounds; Chopped fresh thyme, plus more for garnish - ½ teaspoon; Ground black pepper - ⅛ teaspoon; Cooking spray - ⅛ teaspoon; Gruyere cheese, shredded - 4 ounces

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Dauphinoise Potatoes

1. Unsalted butter - 2 tablespoons

2. Minced garlic - 1 tablespoon

3. All-purpose flour - 1 tablespoon

4. Heavy cream - 1 ½ cups

5. Whole milk - 1 cup

6. Kosher salt - 1 ½ teaspoons

7. Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel - 2 pounds

8. Chopped fresh thyme, plus more for garnish - ½ teaspoon

9. Ground black pepper - ⅛ teaspoon

10. Cooking spray - ⅛ teaspoon

11. Gruyere cheese, shredded - 4 ounces

How to cook deliciously - Dauphinoise Potatoes

1. Stage

Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.

2. Stage

Melt butter in a medium saucepan over medium-low heat. Add garlic; cook, stirring occasionally, until fragrant, 1 minute. Stir in flour; cook, stirring constantly, for 1 minute. Whisk in heavy cream, milk, and salt until smooth. Dotdash Meredith Food Studios

3. Stage

Add sliced potatoes and bring to a simmer; cook, gently stirring occasionally, until potatoes begin to soften, 12 to 15 minutes. Remove from heat; stir in thyme and pepper. Dotdash Meredith Food Studios

4. Stage

Layer 1/2 of the potatoes in the prepared baking dish; sprinkle 1/2 cup cheese evenly over potatoes. Top with remaining potatoes and spoon remaining liquid left in the pot over the potatoes. Dotdash Meredith Food Studios

5. Stage

Top with remaining 1/2 cup cheese. Dotdash Meredith Food Studios

6. Stage

Bake in preheated oven until sauce is thickened, top is browned in spots, and potatoes are tender, 40 to 45 minutes. Let stand 15 minutes before serving; garnish with additional thyme. Dotdash Meredith Food Studios