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Potatoes au Gratin (Dauphinoise)

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Potatoes au Gratin (Dauphinoise)

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Potatoes au Gratin (Dauphinoise)

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Potatoes au Gratin (Dauphinoise)

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By recipetineats.com

Potatoes au Gratin (Dauphinoise)

Prep:15minCook:1h 30min

Recipe video above. The ultimate potato bake, created by the French!!! Potato + cream + cheese with a hint of garlic and thyme = pure heaven. Based on Julia Child's Potato Dauphinoise recipe. This is THE perfect make ahead potato dish, the most luxurious of all potato casseroles, the better version of Scalloped Potatoes!Authenticity note: traditional Dauphinoise in France does not contain cheese. But I could never imagine making it without..... It makes it better. You know it does!

Updated at: Sun, 24 Nov 2024 09:25:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

67

Moderate

Glycemic Load

15

Moderate

Nutrition per serving

Calories416.8 kcal (21%)

Total Fat30.4 g (43%)

Carbs21.7 g (8%)

Sugars2.9 g (3%)

Protein15.5 g (31%)

Sodium621.3 mg (31%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 ½ cupscream

30gunsalted butter

1.25kgstarchy potatoes

russet, sebago, maris piper

¼ tsppepper

2 ½ cupsgruyere cheese

colby, cheddar, havarti or tasty, freshly grated yourself

2 tspthyme leaves

fresh, optional, but highly recommended

Instructions

View on recipetineats.com

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Notes

9 liked

1 disliked

Delicious

Go-to

Moist

Easy

Makes leftovers

Nurul Afifah· 3 months ago

Used 6 cloves of garlic. Cooked the potatoes with the cream (& some splashes of milk) for about 15 mins to reduce the cooking time in the oven. Ended up baking the potatoes for 30 mins (covered) at 180 Deg c then for another 5 mins (uncovered) at 200 Deg c.

Used 6 cloves of garlic. Cooked the potatoes with the cream (& some splashes of milk) for about 15 mins to reduce the cooking time in the oven. Ended up baking the potatoes for 30 mins (covered) at 180 Deg c then for another 5 mins (uncovered) at 200 Deg c.

House House· 6 months ago

Yum!! Rosemary and thyme

Ro· 6 months ago

Used the pre shredded Gruyere and swiss (in one bag) from Aldi which helped a lot. This is a keepter

Adam C· 7 months ago

A great recipe. Used a combo of Swiss and local Colby. It’s a rich dish. I used a larger dish and needed an additional 1/2C of heavy cream. A great side that is meant for at least 4 people or a great reheated side for breakfast. This is something that should be in your arsenal and it’s definitely not the healthiest side dish. 😀