Potato Dauphinoise
Imagine taking a bath in a milky creamy mixture infused with thyme and garlic! Well that’s what we do to these potatoes. This traditional gratin come for the region of Dauphine, France and is simple to prepare and just so darn good! This dish is the perfect accompaniment to almost any roasted meat. The potatoes absorb all the creamy goodness and are irresistible to me. Honestly, I could eat the whole dish myself!
Ingredients
- 1½ cup Milk
- 1 cup Heavy Cream
- 2 cloves Garlic crushed
- 4 sprigs Fresh Thyme
- 2 ½ pounds Potatoes
Instructions
- Preheat oven to 425° F.
- In a saucepan with a lid over medium-high heat, heat the milk, cream, garlic, and thyme until it comes to a boil. Turn off the heat. Cover and steep for 15 minutes. Strain and season with 1 teaspoon of salt and 4-5 grinds of pepper. Set aside.
- Peel the potatoes and slice into 1/8 slice, place in a bowl of cold water.
- When ready to cook drain the potatoes from the water, and pat dry very well. Place in a large bowl; toss the potatoes with 1teaspoon salt and 4-5 grinds of pepper.
- Layer the potatoes into an 8×10 oven-proof baking dish over-lapping the slices as you go.
- Pour the milk mixture on top pushing the potatoes so that they are submerge under the milk.
- Bake in a 425° F oven for 45-55 minutes, until bubbly and brown.
- Remove from oven and let cool 10-15 minutes before serving.
Notes
TIPS & TRICKS
– You can prepare the milk mixture & the potatoes ahead, but combine them just before cooking.
– If you want a starchy potato, I like to use Yukon gold potatoes but you can also use Idaho or Russet.
– Potatoes can be peeled and slice a day or 2 ahead, just keep covered in a container with water. Drain and dry well before using.
– Milk mixture can be infused the day ahead, just bring to room temperature or pop in the microwave for a few minutes before adding to the potatoes. The warmer the milk, the quicker the cooking process will be.
– Potatoes need to sit 10-15minutes before serving to allow the cream to set; otherwise they will have a soupy texture.
– They can be cooked earlier in the day and reheated in a 350° oven for 15-20 minutes then served directly after.