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Creamy Dijon Garlic Potatoes Dauphinoise

These beautiful garlic potatoes dauphinoise get additional flavour boosts from French’s Dijon Mustard and Gouda cheese! A perfect side dish with Easter ham or lamb.

Creamy Dijon Garlic Potatoes Dauphinoise close up phot of finished baking dish

Creamy Dijon Garlic Potatoes Dauphinoise

With Easter fast approaching my thoughts always turn to the annual celebration meal. In our family, a glazed baked ham is traditional but a roast turkey dinner is also a second favourite.

No matter what the main dish, there’s always the perennial question of what to serve with it.

What I’ve come to realize is that people love new ideas for side dishes even more than the main, which is always much easier to decide upon. Searches for side dishes consistently trend upward on Rock Recipes just before any holiday celebration.

russet potatoes, close up image. Stock photo from Dwepositphotos

I do not like to use Russet Potatoes for this recipe. They tend to collapse completely and lose their sliced shape. Stick with yellow or red potatoes.

I’m a firm believer that a celebration dinner should be just that; a time for a little indulgence to make the occasion special. In planning Easter side dishes this year, I wanted to create something is truly flavourful, a little indulgent and which would pair with practically any traditional main dish from baked ham to leg of lamb.

Dijon mustard is key.

With the aid of some French’s Dijon Mustard as a flavour base, this satisfying Creamy Garlic Dijon Potatoes recipe turned out to be that perfect, versatile side dish.

While Dijon mustard can be a bold flavour accompaniment to the perfect sandwich, when added to the base of this creamy sauce, it takes on much a more subtle, complimentary flavour which does not overpower the fragrant thyme or rich Gouda cheese in this recipe. Instead, it provides a unifying flavour note that balances the whole dish.

No matter what you’re serving this Easter, this easy to prepare, tempting version of classic Potatoes Dauphinoise is sure to be a delectable accompaniment and have your guests asking for the recipe.

Creamy Dijon Garlic Potatoes Dauphinoise close up photo of potatoes on serving spoon

Creamy Dijon Garlic Potatoes Dauphinoise

Originally published April 2015. Updated Nov. 2020.

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Creamy Dijon Garlic Potatoes Dauphinoise close up phot of finished baking dish
Yield: 8 servings

Creamy Dijon Garlic Potatoes Dauphinoise

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Creamy Dijon Garlic Potatoes Dauphinoise - are easy to prepare and provide a subtly flavoured, creamy, indulgent side dish for your Easter ham, lamb or practically any roast dinner.

Ingredients

  • 2 lbs peeled and sliced yellow potatoes
  • 2 tbsp butter
  • 2 cloves finely minced garlic
  • 2 cups whipping cream
  • 1/2 cup milk
  • 1/2 tsp salt
  • 2 tbsp French's Dijon Mustard
  • 1 tbsp chopped fresh thyme
  • pinch black pepper
  • 2 1/2 cups grated Gouda cheese

Instructions

  1. Preheat oven to 350 degrees F. Grease a 10 inch round pie plate or 9x9 inch square baking dish with butter.
  2. Peel the potatoes and and slice them thinly.
  3. In a large saucepan or dutch oven, melt the butter and saute the garlic for just a minute or so until it softens but does not brown.
  4. Add the whipping cream, milk and salt to the softened garlic and gently bring to a slow simmer over medium heat.
  5. Add the sliced potatoes and bring to a slow simmer once again. Simmer, uncovered, for 5 minutes.
  6. Using a colander or coarse sieve, drain the potatoes but reserve the cream and milk mixture.
  7. To the reserved hot cream and milk mixture, stir in 2 tbsp French's Dijon Mustard until well blended.
  8. Arrange half of the potatoes in the bottom of the prepared baking dish. Sprinkle on a small pinch of black pepper, 1/2 of the chopped thyme and half of the Gouda cheese.
  9. Pour half of the cream mixture over the potatoes.
  10. Arrange the second half of the potatoes on top, followed by the pepper, thyme, cheese and cream mixture, as in the first layer. Do not overfill the baking dish with the cream mixture. Make sure the liquid level is 1/2 inch below the top.
  11. Place the baking pan on a parchment paper lined cookie sheet to catch any spill over that may occur and bake for approximately 1 hour or until the top is a medium golden brown and the bubbling sauce appears to have thickened.
  12. Let the potatoes rest for 10 -15 minutes before serving.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

8

Serving Size

6 servings

Amount Per Serving Calories 466Total Fat 34gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 10gCholesterol 115mgSodium 583mgCarbohydrates 28gFiber 3gSugar 4gProtein 14g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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candy stclair

Wednesday 18th of November 2020

we are doing a keto diet and I will be making these using cauliflower instead of potatoes... any sugestions?

Shirley

Tuesday 3rd of November 2020

Fabulous recipe ! Subbed gruyere for the Gouda ... simply exquisite!

Hicks.Cash

Wednesday 20th of May 2020

Don't make excuses for failure, just find a way for success

Barbara Sanderson

Friday 10th of April 2020

Can I use something other than Thyme as the herb? I have some in my garden, but have found the flavour overpowering everytime I've used it the last few years. I also have Oregano in the garden; would that work?

JanetBradley

Friday 4th of October 2019

this is delicious, next time I'm going to add caramelized onions

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