DAUPHINOISE POTATOES
• 1 TBSP UNSALTED BUTTER
• 8 OUNCES GRUYÈRE CHEESE
• 2 1/2 LBS YUKON GOLD POTATOES
• 3 CLOVES GARLIC, MINCED
• 2 CUPS HEAVY CREAM
• 2 CUPS WHOLE MILK
• 1 TSP KOSHER SALT
• 1 TSP FRESHLY GROUND BLACK PEPPER
• 1/2 TSP GROUND NUTMEG
• 2 DRIED BAY LEAVES
• 1 TSP FRESH THYME LEAVES
1. PREHEAT OVEN TO 350°F. COAT A 9X13-INCH BAKING DISH
OR OTHER 4-QUART BAKING DISH WITH 1 TBSP UNSALTED
BUTTER. GRATE GRUYÈRE CHEESE ON THE LARGE HOLES OF A
BOX GRATER (ABOUT 2 CUPS).
2. PEEL YUKON GOLD POTATOES, REMOVE ANY BLEMISHES,
SLICE INTO 1/4-INCH THICK ROUNDS, AND PLACE INTO A LARGE
POT. ADD THE MINCED GARLIC, HEAVY CREAM, WHOLE MILK,
SALT, BLACK PEPPER, NUTMEG, & DRIED BAY LEAVES. BRING
TO A SIMMER OVER MEDIUM HEAT. SIMMER, STIRRING OFTEN,
UNTIL THE POTATOES ARE FORK TENDER BUT STILL SLIGHTLY
FIRM, 5 - 7 MINUTES. REMOVE AND DISCARD THE BAY LEAVES.
3. USING A SLOTTED SPOON, TRANSFER HALF OF THE POTATOES INTO THE PREPARED BAKING DISH AND ARRANGE IN AN
EVEN LAYER. TOP WITH HALF OF THE GRATED CHEESE. ARRANGE
THE REMAINING POTATOES ON TOP OF CHEESE IN AN EVEN
LAYER. POUR ABOUT 2 CUPS OF THE CREAM MIXTURE OVER THE
POTATOES, STOPPING JUST BELOW THE TOP LAYER. (DO NOT
USE ALL OF THE CREAM MIXTURE.) TOP WITH THE REMAINING
CHEESE.
4. BAKE UNTIL THE POTATOES ARE GOLDEN BROWN AND EASILY
PIERCED WITH A KNIFE ALL THE WAY TO THE BOTTOM OF THE
BAKING DISH, 40 - 45 MINUTES. GARNISH WITH FRESH THYME
LEAVES AND LET COOL AT LEAST 15 MINUTES ON A WIRE RACK
BEFORE SERVING.
*Szewczyk, Jessie. “Dauphinoise Potatoes.” The Kitchn. Apartment Therapy, LLC., 8 April 2020. Web. 4 November 2021.
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