Dauphinoise Potatoes



2 tbsp.
butter, softened
2 lb.

russet potatoes, peeled and sliced ¼” thick
2 c.
whole milk
2 c.
heavy cream
cloves garlic halved lengthwise
1/8 tsp.
ground nutmeg

Kosher salt

Freshly ground black pepper
2 c.
grated Gruyère
1 tsp.
fresh thyme leaves

How to:

Preheat the oven to 350º. Butter a 2- to 3-quart baking dish.

In a large pot over medium heat, combine potatoes, milk, cream, garlic, nutmeg, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, then reduce to a simmer and cook until potatoes are just slightly tender, 8 to 12 minutes.

Use a slotted spoon to transfer half the potatoes to the baking dish. Sprinkle with half the cheese. Top with remaining potatoes and pour just enough of the cream mixture overtop until the liquid comes just to the bottom of the top layer of potatoes. Sprinkle remaining cheese evenly overtop.

Bake until top is golden brown potatoes have absorbed most of milk and cream mixture, 45 to 50 minutes. Let cool for 10 minutes, then garnish with thyme leaves and serve.

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