Description
This easy potato dauphinoise recipe creates a comforting, rich side dish with layers of tender potatoes baked in a creamy garlic and thyme sauce. It’s a foolproof classic, perfect for family dinners and special occasions.
Ingredients
- 3.3 lbs Russet or Yukon Gold Potatoes
- 2.75 cups Heavy Cream
- 2 tbsp Unsalted Butter
- 3 large cloves Garlic, minced
- 1.5 cups Gruyère Cheese, freshly grated (or Parmesan)
- 6–8 sprigs Fresh Thyme, picked leaves
- 1 medium Lemon, finely grated zest
- 0.25 cup Pine Nuts, lightly toasted
- 1.5 tsp Fine Sea Salt
- 0.5 tsp Freshly Ground Black Pepper
Instructions
- Get Prepped: Preheat oven to 350°F (180°C). Lightly butter a 2-quart gratin dish. Peel and slice potatoes 1/8 inch (2-3 mm) thin. Drain and pat very dry (if potatoes aren’t fully dry, the sauce can become watery).
- Infuse the Cream: Melt butter in a small saucepan. Sauté minced garlic for 1 minute until fragrant. Add heavy cream, half the lemon zest, thyme leaves, salt, and pepper. Bring to a gentle simmer (small bubbles), then remove from heat. Steep for 5 minutes for infused flavors.
- Layer it Up: Arrange overlapping potato slices in the prepared dish. Sprinkle Gruyère cheese. Spoon 2-3 tablespoons of the infused cream over. Repeat layering. Ensure the top layer is potatoes; pour the remaining cream over all.
- Bake to Perfection (Covered): Cover the dish tightly with aluminum foil. Bake for 45 minutes at 350°F (180°C). Potatoes should be fork-tender (a knife inserted meets little resistance).
- Golden Finish (Uncovered): Remove foil. Bake for 30-40 more minutes until golden brown, bubbly, and edges are crisp. Tent with foil if browning too fast. Rest for 10-15 minutes before serving for the sauce to set.
Notes
Soaking sliced potatoes in cold water can prevent browning while you prepare other ingredients. For a lighter version, use a mix of half-and-half and whole milk. Dairy-free alternatives include unsweetened full-fat oat milk or cashew cream. Experiment with sharp white cheddar or fontina cheese for a different flavor profile, or rosemary instead of thyme. For a spicier kick, add a pinch of cayenne pepper or hot sauce to the cream mixture. Resting the dish after baking allows the sauce to properly set.
- Prep Time: 25 minutes
- Cook Time: 80 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1/8 of dish
- Calories: 450 calories
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 80 mg
Keywords: easy dauphinoise, potato gratin, creamy potatoes, side dish, garlic thyme, family friendly, comfort food, French classic, crowd pleasing, baked potatoes