Next Level Dauphinoise Potatoes Recipe
Introduction
Dauphinoise potatoes are a classic French side dish, rich and creamy with a beautifully crisp top. This next-level version combines double cream and crème fraîche infused with herbs and garlic, creating an irresistible, comforting treat perfect for any special meal.
Ingredients
- 4 bay leaves
- Bunch of thyme
- 500ml double cream
- 500ml crème fraîche
- A grating of nutmeg
- 1 garlic clove, halved
- 50g butter, plus extra for the dish
- 2½ kg Maris Piper or Desirée potatoes, peeled and roughly the same size
Instructions
- Step 1: Bash the bay leaves and thyme together, then add them to a saucepan with the double cream, crème fraîche, nutmeg, and one half of the garlic clove. Season generously with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for 2 minutes. Remove from heat and set aside to cool and infuse.
- Step 2: Preheat the oven to 180°C (160°C fan) or gas mark 6. Rub the cut side of the remaining garlic half, sprinkled with salt, inside a large rectangular gratin dish. Lightly butter the dish with extra butter. Melt the remaining butter in a small saucepan.
- Step 3: Using a mandoline, thinly slice the potatoes and stack the slices in piles. Stand these stacks on their sides widthways in the dish, packing them tightly and using only as many as fit snugly.
- Step 4: Strain the warm cream mixture over the potatoes, pressing down on the herbs as you pour to release more flavor. Place the dish in the oven and bake for 1 hour until the potatoes are cooked through and the top is crisp and golden, brushing with the melted butter halfway through baking.
- Step 5: Once baked, let the dish rest for about 10 minutes before serving. Serve scooped straight from the gratin dish for a rich, comforting side that will elevate any meal.
Tips & Variations
- Use a mandoline with caution to ensure even, thin slices for consistent cooking.
- If you prefer a lighter version, substitute half of the cream with milk, though the dish will be less rich.
- Add a sprinkle of grated Gruyère or Parmesan cheese on top for extra flavor and a cheesier crust.
- Fresh herbs like rosemary or sage can be used instead of thyme for a different aroma.
Storage
Store leftover dauphinoise potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C until warmed through to preserve the crispy top, or microwave for convenience but expect softer edges.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare dauphinoise potatoes ahead of time?
Yes, you can assemble the potatoes and cream mixture the day before, then refrigerate the dish covered. Bring it to room temperature before baking to ensure even cooking.
What type of potatoes work best for dauphinoise?
Maris Piper or Desirée potatoes are ideal as they hold their shape but become tender and creamy when baked. Avoid waxy potatoes as they may not yield the right texture.
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Next Level Dauphinoise Potatoes Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This recipe elevates traditional Dauphinoise potatoes by infusing the creamy mixture with bay leaves, thyme, garlic, and nutmeg for a deeply aromatic, rich flavor. Sliced thinly and baked to perfection, the potatoes become tender with a crisp golden top, perfect as a comforting side dish for any special meal.
Ingredients
Herb and Cream Mixture
- 4 bay leaves
- Bunch of thyme
- 500ml double cream
- 500ml crème fraîche
- Grating of nutmeg
- 1 garlic clove, halved
- Salt and freshly ground black pepper, to taste
Potatoes and Dish Preparation
- 50g butter, plus extra for greasing the dish
- 2½ kg Maris Piper or Desirée potatoes, peeled and kept roughly the same size
Instructions
- Infuse Cream: Bash the bay leaves and thyme gently to release their aromas, then add them to a saucepan with the double cream, crème fraîche, a grating of nutmeg, and one half of the garlic clove. Season generously with salt and pepper. Bring the mixture to a boil, then reduce to simmer for 2 minutes to infuse the flavors. Remove from heat and set aside to cool with herbs still in.
- Prepare the Baking Dish: Preheat the oven to 180°C (160°C fan) or gas mark 6. Take the remaining half of the garlic clove, sprinkle the cut side with salt, and rub it over the inside of a large rectangular gratin dish to impart subtle garlic flavor. Lightly butter the dish to prevent sticking.
- Slice Potatoes: Using a mandoline, thinly slice the peeled potatoes, stacking the slices in even piles to keep sizes consistent. This ensures even cooking and presentation.
- Assemble the Dauphinoise: Stand the potato slices upright and tightly pack them widthways into the prepared dish, filling it snugly with as many stacks as will fit.
- Add Cream Mixture: Strain the warm infused cream over the arranged potatoes, pressing down on the herbs to keep them submerged in the liquid and distribute flavor evenly.
- Bake: Place the dish in the preheated oven and bake for 1 hour, or until the potatoes are fully cooked and the top is crisp and golden. Halfway through baking, brush the top with the melted butter to enhance browning and flavor.
- Rest and Serve: After baking, allow the gratin to cool for about 10 minutes to set before scooping and serving straight from the dish. This resting helps the layers to stabilize.
Notes
- Using a mandoline ensures consistent thin slices for even cooking and attractive presentation.
- Rubbing the dish with garlic adds subtle background flavor without overpowering.
- The herb-infused cream mixture deeply flavors the potatoes, take care to strain the herbs before pouring.
- Brushing with melted butter mid-bake promotes a beautifully crisp and golden top layer.
- Allowing the dish to rest after baking helps it to set, making serving easier and neater.
- Potatoes should be of similar size and thickness in slices for uniform doneness.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French
Keywords: Dauphinoise potatoes, gratin, creamy potatoes, French side dish, baked potato dish, thyme, bay leaves, nutmeg, garlic butter, elegant potato recipe
