Potato Dauphinoise

Potato Dauphinoise is believed to have originated from the area Dauphiné of France, near the Italian border.

Today we are making the traditional Potatoe Dauphinoise, a dish of very thin sliced potatoes baked with cream, milk, cheese, garlic, and of course butter.

Potato Dauphinoise

  • Difficulty: Intermediate
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2 lbs of potatoes

1 garlic clove

5 tbsp of butter diced small

1 tsp of salt

Pepper to taste

1 1/2 c of gruyere cheese, shredded

1 c of cream


With a mandolin, slice the potatoes as thin as potato chips or 1/8 of an inch.  Leave these slices to soak in water.

Preheat the oven to 400°F.

Drain the potatoes.  Let them dry on a cloth towel for at least 1/2 hour.

Grease a shallow baking dish with garlic and 2 tbs of butter.

Start layering potatoes, butter, cheese.  Repeat the process for 4 layers of potatoes, intermittently adding salt and pepper, and end with a layer of cheese.

To the side of dish add the cream. Gently tilt the dish back and forth so that the cream permeates the potatoes without disturbing your layers.  If you feel it is not enough, you can add up to 1/4 c of extra cream.

Bake on the middle rack until the liquid is absorbed, the potatoes are tender and the top is golden brown.  This should take 40 minutes.

There are many variations for this dish.  For example, gratin Dauphinoise has leeks and nutmeg.  With scalloped potatoes, the slices of potatoes are par-boiled before the are baked.  You also have Potatoes au gratin, and in north America it is called scallop potatoes.

Once you try it, you will have seconds guaranteed.


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