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
Scale
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
