potatoes au gratin dauphinoise (Printer-Friendly)
Creamy potatoes baked with Gruyère and thyme under a golden cheese crust.
# What You’ll Need to Cook:
→ Base
01 -
2.5 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced to 1/8-inch thickness
02 -
1 medium onion, thinly sliced
→ Cream Mixture
03 -
2 cups heavy cream
04 -
2 tablespoons unsalted butter
05 -
2 cloves garlic, minced
06 -
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
07 -
1 teaspoon salt
08 -
1/2 teaspoon ground black pepper
→ Cheeses
09 -
1.5 cups shredded Gruyère cheese
10 -
1/2 cup grated Parmesan cheese
→ For Greasing
11 -
1 tablespoon unsalted butter, for greasing the baking dish
# Steps to Prepare:
01 -
Preheat the oven to 375°F and grease a 9×13-inch baking dish with butter.
02 -
In a saucepan over low heat, warm the heavy cream, butter, minced garlic, thyme, salt, and black pepper until the butter melts.
03 -
Peel and slice the potatoes and onion to 1/8-inch thickness using a mandolin for uniformity.
04 -
Arrange one-third of the sliced potatoes and onions in the prepared dish. Pour over one-third of the cream mixture and top with one-third of the Gruyère cheese.
05 -
Repeat the layering process twice more, reserving the final portion of cheese for later. Cover the dish tightly with foil.
06 -
Bake in the preheated oven for 75 to 90 minutes until the potatoes in the center are fork-tender.
07 -
Remove the foil and sprinkle the remaining Gruyère and Parmesan cheeses over the top layer.
08 -
Return the dish to the oven, uncovered, and bake for an additional 15 minutes until golden and bubbly.
09 -
Let the dish rest for 10 to 15 minutes before serving to allow the sauce to set.
# Extra Cooking Tips:
01 -
Use a mandolin to ensure evenly sliced potatoes for consistent cooking.
02 -
Hand-shredded cheese melts better than pre-packaged shredded cheese.
03 -
Letting the dish rest prevents the sauce from becoming runny when served.
04 -
Customize with additions like crumbled bacon or breadcrumbs for texture.