Dauphinoise Potatoes
5 mins prep50 mins cook
Thinly sliced potatoes stacked in a creamy sauce, topped with gruyère and baked to perfection.
0 servings
What you need
Instructions
1 Preheat your oven to 350 degrees 2 Place 500ml of whole milk and 500ml of heavy cream into a large pot and bring to a simmer 3 Add garlic, nutmeg, salt and pepper and mix to combine 4 Add thinly sliced potatoes and simmer for 5 minutes 5 Butter a 10x10" baking dish 6 Using a slotted spoon, transfer half of the potatoes into the base of the dish, leaving the cream behind 7 Add 1 cup of gruyère over the first half of the potatoes 8 Add the remaining potatoes 9 Spoon in enough cream to come to about 1/2 inch from the top of the baking dish (see photo above) 10 Top with the remaining gruyère 11 Bake at 350 degrees on a middle rack for 40-45 minutes 12 Allow the dish to cool for 15 minutes on a cooling rack before slicing 13 Sprinkle with fresh thyme leaves before servingView original recipe