Potatoes Dauphinoise

Name: Potatoes Dauphinoise
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6 servings
Ingredients: 1 kg Potato; 2 clove Garlic; Thyme to taste; Rosemary to taste; 500 ml Heavy cream; 30 g Butter; Salt to taste

by Corre Larkin@cocolarkincooks

A simple French classic of thinly sliced potatoes baked in garlic and herb-infused cream.

Open in Guston

1 h 45 min
1 h 45 min total
6 servings
Medium difficulty

Nutritionper serving

1 serving ≈ 257 g

451 kcal
Protein: 5.9 g, 5% of calories
Fat: 34.5 g, 67% of calories
Carbs: 31.9 g, 28% of calories

Estimated from the ingredients.

Winter #dinner-party #thanksgiving

Cookware

Pot
Mandoline
Baking dish
Oven

Contains

Dairy

Allergens are auto-detected and may be incomplete. Always double-check the ingredients.

Steps9

Step 1. Infuse the cream
Add the smashed , and to the , bring it just to a boil, then add the and a generous amount of .
Step 2. Steep and strain the cream
Let the infuse for 20 to 30 minutes, then strain it.
Step 3. Slice the potatoes
Slice the thinly with a mandolin.
Step 4. Layer the potatoes
the inside of a baking dish and fill it with the sliced .
Step 5. Pour over the cream
Pour the infused all over the top, then dot with and leaves.
Step 6. Bake at low heat
Bake in a fairly low oven at 350°F for one hour.
Step 7. Finish baking hotter
Raise the oven heat to 380°F and bake about another 15 minutes, until golden and bubbly.
Step 8. Rest before serving
Let the dish sit for 10 to 15 minutes so the potatoes absorb the remaining liquid and cool slightly.
Step 9. Plate and serve
Plate the potatoes and serve.