These Dauphinoise potatoes are luscious and creamy. The potatoes will be perfectly seasoned after absorbing all the flavor in the sauce, and come out super tender.
Ingredients
- unsalted butter: 2 Tbsp
- garlic: 1 Tbsp (minced)
- all-purpose flour: 1 Tbsp
- ½ cups heavy cream: 1 piece
- whole milk: 1 cup
- ½ teaspoons kosher salt: 1 piece
- Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel: 2 pound
- fresh thyme: 0.5 tsp (for garnish, chopped)
- ground black pepper: 0.125 tsp
- cooking spray:
- ounces Gruyere cheese: 4 piece (shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
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Melt butter in a medium saucepan over medium-low heat. Add garlic; cook, stirring occasionally, until fragrant, 1 minute. Stir in flour; cook, stirring constantly, for 1 minute. Whisk in heavy cream, milk, and salt until smooth. Dotdash Meredith Food Studios
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Add sliced potatoes and bring to a simmer; cook, gently stirring occasionally, until potatoes begin to soften, 12 to 15 minutes. Remove from heat; stir in thyme and pepper. Dotdash Meredith Food Studios
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Layer 1/2 of the potatoes in the prepared baking dish; sprinkle 1/2 cup cheese evenly over potatoes. Top with remaining potatoes and spoon remaining liquid left in the pot over the potatoes. Dotdash Meredith Food Studios
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Top with remaining 1/2 cup cheese. Dotdash Meredith Food Studios
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Bake in preheated oven until sauce is thickened, top is browned in spots, and potatoes are tender, 40 to 45 minutes. Let stand 15 minutes before serving; garnish with additional thyme. Dotdash Meredith Food Studios
