Name: The Most Lovely Dauphinoise Potatoes
Prep time: 30 min
Cook time: PT-484591H24M55S
Total time: PT-484591H24M55S
Ingredients: 1 tablespoon unsalted butter, for the pan; 8 ounces Gruyère cheese, grated (about 2 cups); 3 pounds Yukon Gold potatoes, peeled and sliced into ¼-inch rounds; 3 cloves garlic, minced; 2 cups heavy cream; 1 1/2 cups whole milk; 1 – 1 ½ teaspoon kosher salt; 1 teaspoon freshly ground black pepper; ½ teaspoon ground nutmeg; 1 tablespoon Dijon mustard; 2 dried bay leaves; 1 teaspoon fresh thyme leaves, plus more for garnish

Description

Think of these Dauphinoise potatoes as scalloped potatoes all dressed up for Easter—extra creamy, super cheesy, and just a little bit French in the best way.

Ingredients

Scale

1 tablespoon unsalted butter, for the pan
8 ounces Gruyère cheese, grated (about 2 cups)
3 pounds Yukon Gold potatoes, peeled and sliced into ¼-inch rounds
3 cloves garlic, minced
2 cups heavy cream
1 1/2 cups whole milk
1 – 1 ½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
1 tablespoon Dijon mustard
2 dried bay leaves
1 teaspoon fresh thyme leaves, plus more for garnish

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Instructions

Prep the oven and pan: Arrange a rack in the center of the oven and preheat to 350°F. Butter a 9×13-inch (or any 4-quart) baking dish.
Infuse the potatoes: In a large pot, combine the sliced potatoes, minced garlic, heavy cream, whole milk, 1 teaspoon salt, black pepper, nutmeg, mustard, and bay leaves. Bring to a gentle simmer over medium heat, stirring often, until the potatoes are just fork-tender but still holding their shape, 5 to 7 minutes. Remove from heat and discard the bay leaves.
Layer the goodness: Using a slotted spoon, transfer half of the potatoes to the prepared baking dish, spreading them in an even layer. Sprinkle half of the grated Gruyère over the top along with 1 teaspoon of fresh thyme leaves. Repeat with the remaining potatoes smoothing the potatoes into an even layer. Taste the creamy mixture and add another generous pinch of salt to your taste. Pour about 1 1/2 cups of the creamy mixture over the layers of potatoes—just enough to keep everything luscious without overflowing. Finish with the remaining gruyere cheese.
Bake to perfection: Slide the dish into the oven and bake for 40 to 45 minutes, until the top is golden brown and bubbly (finishing the potatoes with the broiler if necessary to brown), and a knife slides easily through the layers.
Let it rest and serve: Sprinkle with fresh thyme and let cool for at least 15 minutes before serving—just enough time to pour yourself a glass of wine and admire your handiwork.