Description
Creamy and indulgent Dauphinoise potatoes perfect for family gatherings and special occasions.
Ingredients
Scale
- 8 large Yukon Gold potatoes
- 2 cups double cream
- 2 cups full-fat milk
- 1 tablespoon garlic, minced
- 2 sprigs fresh thyme
- Salt and pepper to taste
- 1 cup vegetarian cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with butter.
- Peel and thinly slice the potatoes about 1/8 inch thick.
- Mince the garlic finely.
- Combine in a mixing bowl the double cream and full-fat milk.
- Add minced garlic, salt, and pepper to the mixture.
- Layer half of the sliced potatoes in the greased dish.
- Sprinkle with half the thyme and cheese.
- Pour half the cream mixture over the potatoes.
- Repeat the layers with the remaining potatoes, thyme, and cheese.
- Pour the remaining cream mixture on top.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 30 minutes until golden and tender.
- Allow to rest for 10 minutes before serving.
Notes
Allowing the potatoes to rest after baking helps settle the layers for easier serving.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 50mg