Ingredients
Scale
- 2 lbs Potatoes (Russet or Yukon Gold)
- 2 cups Heavy cream (or half-and-half for a lighter version)
- 2 cloves Garlic (minced)
- Salt (to taste)
- Pepper (to taste, preferably freshly ground)
- 1 cup Grated cheese (Gruyère or Cheddar)
- Butter (for greasing)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
- Slice the potatoes thinly using a mandoline or a sharp knife.
- Make the cream mixture by combining the heavy cream, minced garlic, salt, and pepper in a saucepan, then bring to a simmer.
- Layer half of the sliced potatoes in the bottom of the baking dish.
- Add half of the cream mixture over the potatoes, then sprinkle with half of the cheese.
- Repeat with the remaining potatoes, cream mixture, and cheese.
- Bake covered with foil for 40 minutes.
- Remove the foil and bake for an additional 20-30 minutes, or until the top is golden and the potatoes are tender.
- Let it cool for a few minutes before serving.
Notes
Ensure even slicing of potatoes for consistent cooking. Let the dish rest after baking for flavors to settle.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 100mg
Keywords: potatoes, dauphinoise, French recipe, side dish, comfort food