Potatoes Dauphinoise

Method

1. 01
   Step 1Slice the potatoes

   Peel and thinly slice the potatoes using a mandoline or sharp knife, aiming for uniform thickness so they cook evenly.

   Note

   Consistent thickness ensures all slices cook at the same rate.

   Potato
2. 02
   Step 2Make the infused cream

   Melt the butter in a pan over medium heat. Add the rosemary and sliced garlic, sautéing briefly until fragrant. Pour in the heavy cream and season with black pepper. Stir gently and warm through without boiling.

   Note

   Infusing the cream with rosemary and garlic builds the flavor base for the gratin.

   ButterRosemaryGarlicHeavy creamBlack pepper
3. 03
   Step 3Layer the potatoes

   Arrange the potato slices in an overlapping pattern in a greased baking dish. Pour the infused cream mixture over the potatoes, ensuring the slices are well coated.

   Note

   Overlapping the slices creates the classic layered look and helps the cream distribute evenly.

   PotatoButterRosemaryGarlicHeavy creamBlack pepper
4. 04
   Step 4Cover and bake1h

   Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 180°C (350°F) for about 60 minutes, or until the potatoes are tender when pierced with a knife.

   Note

   Covering the dish traps steam and ensures the potatoes cook through without drying out.

   Potato
5. 05
   Step 5Top with cheese25 min

   Remove the foil and grate Parmesan over the top of the potatoes. Return the dish to the oven, uncovered, and bake for another 20-30 minutes until the top is golden and bubbly.

   Note

   The uncovered final bake creates a crisp, cheesy crust.

   Parmesan
6. 06
   Step 6Rest and serve10 min

   Let the gratin rest for 10 minutes after removing from the oven. This allows the cream to set slightly, making it easier to serve. Serve warm as a side or appetizer.

   Note

   Resting improves the texture and helps the layers hold together when plated.