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Dauphinoise Potatoes

Cheesy, creamy potatoes? Yes please!

Preheat oven to 350


2.5 lbs gold potatoes
2 cups heavy cream
2 T butter, plus more for greasing the pan
2 cloves garlic, grated
2 t thyme leaves
2 cups grated alpine, sauvage or gouda cheese
salt & pepper to taste

Wash and then slice the potatoes into rounds about 1/8th of an inch thick, by hand or using a food processor or mandolin.

Rub some butter on the bottom and sides of a large and deep baking dish - 9x13 or 10x12.

In a saucepan, bring the cream, butter and garlic to a simmer for a few minutes.

Place one layer of potato slices on the bottom of your prepared pan, and pour over enough of the cream mixture to just cover the potatoes.

Sprinkle with salt and black pepper.

Repeat this process, but this sprinkle half the grated cheese on top of the layer.

Continue to layer potoates until they are all in the pan, then pour on the last of the cream mixture.

Cover and bake for an hour, or until the potatoes in the center are fork tender.

Remove the cover, scatter the remaining grated cheese on top,  and return to the oven for a further 15 minutes, until the cheese is browned and bubbly.

Let sit for at least 5 minutes before serving.