Easy dauphinoise recipe for creamy potatoes
Easy dauphinoise recipe for creamy potatoes Okay, so let’s talk about dauphinoise potatoes. If you’ve never had them, you’re missing out. It’s like if mashed potatoes and scalloped potatoes had a fancy French baby. Creamy, cheesy, and just the right amount of crispy on top. I first had these at a friend’s dinner party, and…
Easy dauphinoise recipe for creamy potatoes
Okay, so let’s talk about dauphinoise potatoes. If you’ve never had them, you’re missing out. It’s like if mashed potatoes and scalloped potatoes had a fancy French baby. Creamy, cheesy, and just the right amount of crispy on top. I first had these at a friend’s dinner party, and I swear I ate half the dish before anyone else got a bite. Oops.
But here’s the thing—they sound fancy, right? Like something you’d order at a restaurant and pay way too much for. Nope. They’re actually super easy to make at home. And I’m gonna show you how, with zero stress and maximum flavor. Let’s do this.
Recipe Card
Recipe Title: Easy dauphinoise recipe for creamy potatoes
Servings: 6
Prep Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Calories: 320 kcal per serving
Ingredients:
- 2 lbs Yukon Gold potatoes (or any waxy potatoes)
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (trust me on this)
- 1 cup shredded Gruyère cheese (or Swiss if you’re in a pinch)
- 2 tbsp butter, for greasing the dish
Directions:
- Preheat your oven to 350°F (175°C). Butter a 9×13 baking dish really well. Like, really well. No one likes stuck potatoes.
- Peel the potatoes (or don’t, I won’t judge) and slice them super thin, about 1/8 inch. A mandoline helps, but a sharp knife works too. Just watch your fingers.
- In a big bowl, mix the cream, milk, garlic, salt, pepper, and nutmeg. Add the potato slices and toss ‘em around so they’re all coated.
- Layer the potatoes in the dish, overlapping slightly like fancy little potato dominoes. Pour any leftover cream mixture over the top.
- Sprinkle the cheese evenly over the top. Because cheese makes everything better.
- Cover with foil and bake for 45 minutes. Then remove the foil and bake another 30 minutes until golden and bubbly.
- Let it sit for 10 minutes before serving. I know, waiting is hard. But it’s worth it.
Okay, so now you’ve got the basics. But let’s get into the nitty-gritty. Because cooking should be fun, not stressful.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Heavy cream | Half-and-half (but it’ll be less rich) |
| Gruyère cheese | Cheddar, Swiss, or even Parmesan |
| Butter | Margarine or coconut oil |
Tips
- Don’t skip the nutmeg. It’s the secret weapon that makes these taste fancy.
- If your potatoes are browning too fast, just lay a piece of foil loosely over the top.
- Leftovers? Reheat in the oven, not the microwave. Microwaved dauphinoise is sad dauphinoise.
FAQ
Q: Can I make this ahead of time?
A: Totally. Assemble it, cover it, and stash it in the fridge for up to a day before baking. Just add a few extra minutes to the cooking time since it’ll be cold.
Q: Can I freeze leftovers?
A: Honestly, dairy doesn’t always freeze well. It might get a little grainy. If you must, reheat it slow and low in the oven with some extra cream.
Q: Do I have to peel the potatoes?
A: Nah. If you like skins, leave ‘em on. Just scrub ‘em good first.
So there you have it. The easiest, creamiest, most delicious dauphinoise potatoes you’ll ever make. Serve ‘em with a roast chicken, a steak, or just eat ‘em straight out of the dish with a fork. No judgment here.
That’s it. Hope you enjoy it. Let me know how it goes if you try it!
