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Dauphinoise Potatoes

A creamy, garlicky potato dish topped with a golden cheese crust that evokes nostalgia and comfort.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: French, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Potato Base
  • 4 large large potatoes Choose Yukon Gold for a buttery flavor.
Cream Mixture
  • 2 cups heavy cream Can use half-and-half for a lighter version.
  • 2 cloves garlic, minced Warming the cream with garlic enhances the flavor.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
Topping
  • 1 cup grated cheese (such as Gruyère or cheddar) Optional to switch to sharp cheddar for a southern twist.
  • Butter for greasing Grease the baking dish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Peel and thinly slice the potatoes.
  3. In a saucepan, heat the heavy cream with the minced garlic, salt, and pepper.
  4. Grease a baking dish with butter.
Layering
  1. Layer the sliced potatoes in the dish, pouring some of the cream mixture over each layer.
  2. Sprinkle the grated cheese on top.
Baking
  1. Cover with foil and bake for 45 minutes.
  2. Remove the foil and broil for an additional 10-15 minutes until the top is golden and bubbly.
  3. Let it cool slightly before serving.

Notes

Let leftovers cool to room temperature, then cover tightly and refrigerate for up to 3–4 days. For reheating, cover with foil at 350°F until warmed through, removing foil last few minutes to re-crisp.