Dauphinoise Potatoes

These Dauphinoise potatoes are luscious and creamy. The potatoes will be perfectly seasoned after absorbing all the flavor in the sauce, and come out super tender.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 350 Calories

Ingredients

• 1 tablespoon all-purpose flour
• 2 tablespoons unsalted butter
• ⅛ teaspoon ground black pepper
• 1 tablespoon minced garlic
• 1 cup whole milk
• 1 ½ cups heavy cream
• cooking spray
• 1 ½ teaspoons kosher salt
• 2 pounds Yukon gold potatoes
• ½ teaspoon chopped fresh thyme, plus more for garnish
• 4 ounces Gruyere cheese, shredded

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Melt butter in a medium saucepan over medium-low. Add garlic; cook, stirring occasionally, until fragrant, 1 minute. Stir in flour; cook, stirring constantly, for 1 minute. Whisk in heavy cream, milk, and salt until smooth. Add potatoes and bring to a simmer over medium-low heat. Cook, gently stirring occasionally, until potatoes begin to soften and slightly wilt, 12 to 15 minutes. Remove from heat; stir in thyme and pepper.

Step 3

Sliced unpeeled potatoes crosswise 1/8-inch thick. Layer half of the potatoes in a 2-quart baking dish greased with cooking spray, sprinkle 1/2 cup cheese evenly over the potatoes. Top with remaining potatoes and spoon remaining liquid left in the pot over the potatoes. Top with remaining 1/2 cup cheese.

Step 4

Bake in preheated oven until sauce is thickened, top is browned in spots, and potatoes are tender, 40 to 45 minutes. Let stand 15 minutes before serving; garnish with additional thyme.