Dauphinoise Potatoes
4.6
(12)
A classic French dish hailing from the Dauphin region of France, Dauphinoise potatoes are a culmination of all the good things: cheese (Gruyère, to be specific), cream, and potatoes. Although Dauphinoise and gratin are often used interchangeably these days, potato purists argue that the first requires cooking potatoes directly in cream as opposed to the latter, which cooks them in boiling water. (Scalloped potatoes aren’t far off either, but technically omit the cheese.)
You’ll find countless variations and renditions of each across the internet and in cookbooks; this version uses a combination of heavy cream and evaporated milk instead of the whole milk used in most recipes. It is important to watch the heat carefully while parcooking the sliced potatoes. You want to simmer the potatoes gently while ensuring the dairy mixture doesn’t boil over, burn, or break. The stabilizing power of evaporated milk helps—and yields an extra luscious interior without the use of eggs or roux. Be sure to let the potatoes Dauphinoise cool before slicing in to maintain that perfectly layered, clean-cut cross-section in all its cheesy, gooey glory.
Recipe information
Total Time
1 hour 30 minutes
Yield
8 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven and preheat to 375°. Combine Gruyère rind (if using), one 12-oz. can evaporated milk, 2 cups heavy cream, 2 garlic cloves, finely grated, 1 dried bay leaf, 1 rosemary sprig, 1 thyme sprig, 2 Tbsp. Dijon mustard, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. freshly ground pepper, and ¼ tsp. freshly grated nutmeg in a medium Dutch oven or other heavy pot.
Step 2
Peel 2½ lb. Yukon Gold potatoes (about 7 small), then slice into ⅛"-thick rounds with a mandoline or knife, adding directly to cream mixture as you go to prevent oxidation.
Step 3
Place pot over medium heat and bring liquid to a gentle simmer. Immediately reduce heat to medium-low and cook at a bare simmer (do not let it boil), stirring often to help potatoes cook evenly, just until potatoes are fork-tender (you don’t want them to be fully cooked), 6–8 minutes. Remove from heat; fish out herbs and cheese rind and discard.
Step 4
Layer half of the potatoes evenly into an 8x8" glass or ceramic baking dish. Spread ¾ cup cream mixture over, then top evenly with 5 oz. Gruyère, coarsely grated (about 1⅓ cups). Arrange remaining potatoes in an even layer on top and pour another ¾ cup cream mixture over. (You might have some cream mixture leftover in the pot.) Sprinkle remaining 3 oz. Gruyère, coarsely grated (about ⅔ cup) on top.
Step 5
Place baking dish on a rimmed baking sheet and bake until edges are bubbling, top is golden brown, and potatoes are tender, about 45 minutes. Transfer baking dish to a wire rack and let potatoes cool 15 minutes before serving. (If oil has pooled on top, blot away with a paper towel.)
Recipe notes
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