Dauphinoise Potatoes Gratin

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Dauphinoise Potatoes Gratin
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Total Recipes: 138

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Dauphinoise Potatoes Gratin

I really like potatoes and I like cheese. Dauphinoise Potatoes are thinly sliced, with layers of cheese and cream. I love the garlic infused flavor of this dish - absolutely incredible.

Ingredients

3 Large Russet Potatoes

1 cup heavy cream

1/2 cup milk

1 teaspoon dried thyme (or 1 sprig of fresh thyme)

1/2 teaspoon dried oregano

1/2 teaspoon nutmeg

1/4 teaspoon basil

3 cloves garlic

2 tablespoons butter

2 cups grated sharp cheddar cheese

2 cups grated Monterrey jack cheese

1/4 teaspoon kosher salt

1/4 teaspoon fresh ground pepper

1/4 teaspoon paprika

Cooking Directions

Heat oven to 375 degrees.

Wash the potatoes. Peel (optional). Cut using a mandolin. Place in a bowl of water to release some of the starch.

Combine cream, milk, thyme, oregano, nutmeg, basil and 1 tablespoon of butter in a nonstick pot and simmer. Crush garlic and add to sauce, stirring occasionally. Cook slowly for 20 minutes to let the garlic infuse into the creamy sauce. Remove from heat.

Grease baking dish with 1 tablespoon of butter. Overlap the potato slices in the bottom of the baking dish. Over each layer, spread some cheese.

Press the potato slices firmly down. Ladle the cream sauce over the top. Add paprika, salt and pepper over top.

Place a tray underneath the baking dish (in case it runs over) and bake for 50 minutes. Allow to cool for at least 10 minutes (it will be hot).

Milk, cream, butter, thyme, basil, oregano and nutmeg

Slice potatoes thinly with mandolin

Soak in water while cream sauce cooks

Bring to a simmer, add crushed garlic

Continue to cook for 20 minutes on low

Grate some fresh cheese

Butter the baking dish

Line the pan with potatoes, layered

Top each layer with cheese

Top final layer with cream sauce

Add paprika, salt and pepper (I also added a bit more nutmeg)

Bake at 375 for 50 minutes. Let cool for at least 10 minutes.

Dauphinoise Potatoes Gratin

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