Description
Julia Child’s Potatoes Dauphinoise delivers classic French comfort with luxurious layers of thinly sliced potatoes, rich cream, and golden cheese. Creamy, delicate potato gratin promises pure culinary elegance that will transport home cooks straight to a charming Parisian kitchen.
Ingredients
Scale
Potatoes and Cheese:
- 2.5 lbs (1.13 kg) starchy potatoes (Russet, Sebago, Maris Piper)
- 2 ½ cups gruyere cheese, freshly gated (or colby, cheddar, havarti, tasty)
Dairy and Seasonings:
- 1 ½ cups full-fat cream
- 2 tablespoons unsalted butter, melted
- 2 garlic cloves, minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons fresh thyme leaves (optional)
Instructions
- Preheat the oven to 180°C (350°F), creating an ideal baking environment for the creamy potato gratin.
- Prepare the flavor-infused cream mixture by whisking together melted butter, heavy cream, and finely minced garlic in a mixing jug until thoroughly combined.
- Carefully wash and peel the potatoes, then slice them uniformly into thin 1/8-inch (3 millimeters) rounds using a mandoline slicer or sharp knife for consistent cooking.
- Grease a rectangular baking dish to prevent sticking and ensure easy serving.
- Create the first potato layer by arranging one-third of the potato slices in an overlapping pattern, ensuring even coverage of the baking dish bottom.
- Drizzle one-third of the cream mixture over the potato layer, allowing the liquid to seep between the slices.
- Sprinkle one-third of the salt, freshly ground black pepper, and dried thyme across the layer for balanced seasoning.
- Distribute 3/4 cup of grated cheese evenly over the first layer, providing a rich, melting texture.
- Repeat the layering process two more times, carefully building up the gratin with remaining potato slices, cream mixture, seasonings, and reserving the final cheese topping.
- Cover the baking dish tightly with aluminum foil to trap moisture and ensure even cooking.
- Bake in the preheated oven for approximately 1 hour and 15 minutes, checking potato tenderness by inserting a sharp knife – cooking time may extend up to 1 1/2 hours.
- Remove the foil and sprinkle the remaining cheese over the top, creating a golden, crispy surface.
- Return to the oven and bake for an additional 10-15 minutes until the cheese turns a beautiful golden brown and develops a bubbly texture.
- Remove from the oven and allow the gratin to rest for 5 minutes, enabling the layers to set and making serving easier.
- Serve hot, revealing the beautifully layered, creamy potato dish with its irresistible golden cheese crust.
Notes
- Choose high-starch potato varieties like Russet or Maris Piper to guarantee a luxuriously smooth potato gratin with maximum cream absorption.
- Optimize flavor development by grating cheese fresh moments before adding to the dish, ensuring superior melting and a more robust taste profile.
- Create uniform cooking results by slicing potatoes consistently thin, approximately 1/8″ thick, which promotes even heat distribution and faster cream infusion.
- Protect potato layers from excessive drying during initial baking by covering the dish with foil or a tight-fitting lid, helping steam penetrate and soften the potatoes.
- Allow the gratin to rest quietly after baking, giving ingredients time to settle and layers to stabilize, which improves serving consistency and allows flavors to harmonize.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 529 kcal
- Sugar: 1 g
- Sodium: 215 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 89 mg