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Potatoes Dauphinoise with Gruyere & Thyme

Potatoes Dauphinoise with Gruyere & Thyme. In reality Dauphinoise is just a posh word for scalloped potatoes but in this recipe the method is easier and the flavour even better.

Potatoes Dauphinoise with Gruyere & Thyme

Potatoes Dauphinoise with Gruyere & Thyme

Potatoes Dauphinoise (pronounced dough-fin-was) is just a posh name for scalloped potatoes. This cooking method however may be one that differs from your favorite scalloped potato recipe.

This is a great basic recipe that our family loves but it is also very adaptable as well. Switch up the cheese and/or herbs and change the spices and seasoning to create your own favorite version.

I find that yellow or red or other varieties of waxy potatoes work the best here and hold up best to the oven heat. Drier, fluffier potato varieties like russets tend to break down too much and get mushy during the cooking process.

Potatoes Dauphinoise with Gruyere & Thyme

Potatoes Dauphinoise with Gruyere & Thyme

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Alfredo Scalloped Potatoes

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Potatoes Dauphinoise with Gruyere & Thyme
Yield: 8 servings

Potatoes Dauphinoise with Gruyere & Thyme

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes

Potatoes Dauphinoise with Gruyere & Thyme - in reality Dauphinoise is just a posh word for scalloped potatoes but in  this recipe the method is easier and the flavour even better.

Ingredients

  • 2 pounds yellow potatoes (Yukon Gold)
  • 2 cups heavy cream (whipping cream)
  • 1 cup milk
  • 1 shallot, finely diced
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp nutmeg, freshly grated
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cups grated Gruyere cheese, 1 cup for each of the two layers

Instructions

  1. Peel and thinly slice the potatoes.
  2. Add them to a large saucepan or dutch oven along with the cream, milk, shallot, thyme, nutmeg, salt and pepper.
  3. Bring to a slow simmer for 10 minutes over medium low heat. Drain the potatoes, RESERVING the cream mixture.
  4. Layer the partly cooked potatoes in a shallow baking pan in two layers, adding the grated gruyere cheese between the layers and on top.
  5. Pour the reserved cream mixture over the potatoes and bake bake at 350 degrees F for about 1 hour until the top is golden brown and the potatoes are fork tender.
  6. Allow to sit for 10 -15 minutes before serving.

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Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 458Total Fat 32gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 10gCholesterol 104mgSodium 485mgCarbohydrates 28gFiber 3gSugar 4gProtein 15g

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.

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.

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mimi

Sunday 12th of April 2020

hi barry----great recipe but my sauce curdled a bit....still tastes wonderful but doesn't look like yours!!! What did i do wrong???

Mike

Thursday 3rd of October 2019

Hi Barry, gonna make this today. Can I substitute the whipping cream to 10% half and half?

Thanks

Barry C. Parsons

Saturday 5th of October 2019

That may be a bit too low fat but I'd certainly give it a try.

Alison

Friday 13th of September 2019

Hi. Can I assemble this ahead of time to cook later the same day, or is it best to go from the pot to oven right away?

Barry C. Parsons

Saturday 14th of September 2019

Letting it stand before cooking may cause issues with the cream separating.

Sue Mitchell

Tuesday 25th of June 2019

Hello Barry. I need to make this for a dinner tomorrow . Can I make it today and reheat in the oven tomorrow? A regular oven not a microwave oven.

Kristinainst

Monday 1st of January 2018

I made this for Christmas dinner. It was astoundingly good. Omygoodness! One small tip I might pass on- I used a mandolin on 1/8th and soak your yukon golds for 20 mins to leach out the starch. And I added a garlic clove to the boiling potatoes. The best part! I Had this made for a 3pm meal, right? EVERYone was late - weather, sick kid.traffic. I kept it in a 250 oven for an hour and a half. It reduced down to the BEST pomme dauphinoise EVER!

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