Potatoes Dauphinoise

5 from 1 vote

This potato dish is a classic created by the beloved Julia Childs. It's creamy, decadent, and perfect to bring to a holiday gathering!

Prep Time35

Cook Time30

Total Time1 5

Course: Side Dish

Cuisine: American

Keyword: Potatoes Dauphinoise

Servings: Servings

Calories: 647kcal

Author: Kelly Anthony

Ingredients

1 tablespoon unsalted butter
2 ½ pounds Yukon Gold potatoes
4 cloves of garlic, chopped
6 cups heavy whipping cream
3 ½ cups freshly grated Gruyere cheese
3-4 sprigs of fresh thyme
2 teaspoons Kosher salt
1 scant teaspoon black pepper

Instructions

Preheat the oven to 400° and have ready a large au gratin pan or 9x13" baking dish greased with butter. Set aside until ready to use.
Rinse and peel the potatoes. Using either a sharp knife, a mandoline, or a food processor fitted with the slicer attachment, cut the potatoes about a ⅛" thick.
Transfer the potatoes to a medium-sized saucepan and the chopped garlic and thyme. Pour over cream to cover and stir to combine. Place over medium-high heat, and bring to a simmer.
Reduce the heat to maintain a constant simmer, and stir occasionally. Remove from the heat once the potatoes are fork-tender, about 10-12 minutes. Remove from the stovetop, and discard the thyme stems. Do NOT discard the cream.
Using a skimmer or a slotted spoon, transfer half of the potatoes to the prepared dish, and sprinkle 1 teaspoon of salt and a scant ½ teaspoon of pepper over the potatoes. Top with 1-½ cup of Gruyere cheese.
Use a slotted spoon to add the remaining potatoes on top, and sprinkle over 1 teaspoon salt and a scant ½ teaspoon of pepper. Slowly add the cream to the casserole dish, stopping as soon as the potatoes are covered. You may not need all of the cream in the pot. Sprinkle over the remaining 2 cups of Gruyere cheese and cover with aluminum foil.
Transfer the prepared dish to a heavy-duty baking sheet to keep any drippings from hitting the floor of your oven. Bake for 40 minutes covered, then remove the foil and bake for 15-20 minutes more, until golden and bubbly. Allow to cool for 15 minutes, then serve and enjoy.

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