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.
Prep Time::20 mins
Cook Time:: 1 hr
Additional Time::15 mins
Total Time:: 1 hr 35 mins
Servings::8
Ingredients
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 tablespoon all-purpose flour
1 ½ cups heavy cream
1 cup whole milk
1 ½ teaspoons kosher salt
2 pounds Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
½ teaspoon chopped fresh thyme, plus more for garnish
⅛ teaspoon ground black pepper
cooking spray
4 ounces Gruyere cheese, shredded
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
Melt butter in a medium saucepan over medium-low heat. 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.
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Add sliced potatoes and bring to a simmer; cook, gently stirring occasionally, until potatoes begin to soften, 12 to 15 minutes. Remove from heat; stir in thyme and pepper.
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Layer 1/2 of the potatoes in the prepared baking dish; sprinkle 1/2 cup cheese evenly over potatoes. Top with remaining potatoes and spoon remaining liquid left in the pot over the potatoes.
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Top with remaining 1/2 cup cheese.
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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.
Dotdash Meredith Food Studios