Dauphinoise Potatoes
Category
Holiday
Savor the regal indulgence of Chef Aly Romero's Festive Dauphinoise Potatoes—where thinly sliced russets luxuriate in a royal blend of Gouda, Gruyere, and aromatic spices. As layers bake to golden perfection, experience the decadence of this classic dish, known as the "king's potatoes" in French culinary tradition, a fittingly majestic addition to your holiday table.
Ingredients
- 4 large russet potatoes
- 2 Tbsp. butter
- 2 garlic cloves, minced
- 2 cups heavy cream
- ½ cup whole milk
- 1 tsp. fresh thyme, plus more for garnish
- ¼ tsp. nutmeg, plus more for garnish
- 2 cups gouda, grated and divided
- 2 cups gruyere, grated and divided
- 1 Tbsp. kosher salt
- 1 tsp. black pepper
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Provisions Colander
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OvenBond Rectangular Baker
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OvenBond Medium Sheet
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ProBond Nonstick Essential Pan
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Directions
- Preheat oven to 375F.
- Slice potatoes about 1/8” thick by hand or on a mandolin. Soak in cold water, drain and spread out on a paper towel lined baking sheet. Place another line of paper towels over the top of the potatoes, pressing lightly to remove as much water as possible and put them in the fridge
In a essential pan, add butter and garlic, heat until bubbly, about 2-3 mins. Add heavy cream and whole milk, thyme, nutmeg, 1 cup of each cheese, salt and pepper. Stir over low heat until combined. Turn the heat off.
- Remove potatoes from the fridge and stack at an angle in a large baking pan. Pour the cheese sauce over all the potatoes.
- Place tin foil over the potatoes and crimp the edges tightly. Place it on a baking sheet on the middle rack in the oven for 1 hour.
- Remove potatoes & the foil. Increase the oven temp to 400F. and move the oven rack up one notch.
- Add the remaining cheeses over the top of the potatoes. Place the potatoes back on the baking sheet and into the oven, one rack up from the middle.
- Bake for an additional 30 mins. until cheeses are melted and bubbly.
- Serve with some fresh thyme, ground pepper and grated nutmeg.
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