Dauphinoise Potatoes
Description
Dauphinoise potatoes are thinly sliced potatoes baked casserole-style in a decadent mixture of cream and cheese for a comforting side dish everyone will enjoy.
Ingredients
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2 tablespoons unsalted butter
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1 tablespoon minced garlic
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1 tablespoon all-purpose flour
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1 1/2 cups heavy cream
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1 cup whole milk
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1 1/2 teaspoons kosher salt
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2 pounds Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
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1/2 teaspoon chopped fresh thyme, plus more for garnish
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1/8 teaspoon ground black pepper
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cooking spray
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4 ounces Gruyere cheese, shredded
Directions
1
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
2
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.
3
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.
4
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.
5
Top with remaining 1/2 cup cheese.
6
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. Recipe developed by Jasmine Smith