Pommes Dauphinoise
Pommes Dauphinoise
Savor this quick and easy French-inspired potato recipe by Sarah Sharratt from UpRooted.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 1 hour 50 minutes
  • Cooking Time 10 minutes
  • Yield 6 servings
  • Butter, for greasing 
  • 1½ cups Heavy Cream   
  • 1¼ cups Milk   
  • 2 cloves Garlic, minced   
  • Salt and White Pepper  
  • 455 grams Yukon Gold or other All-Purpose Potatoes  
  • 280 grams Gruyere Cheese, shredded   
  • 1 tablespoon fresh Rosemary, finely chopped
  1. Preheat the oven to 190°C. Butter a 9-by-13-inch baking dish and set aside
  2. Heat the cream, milk, garlic, 1 teaspoon salt and ¼ teaspoon pepper in a small saucepan over medium heat until simmering. Reduce the heat to low and simmer until the liquid has reduced slightly, about 10 minutes. Turn off the heat
  3. Peel the potatoes and slice into thin (about 1/8-inch thick) medallions on a mandoline (If you do not have a mandoline, use a sharp knife to slice the potatoes as thinly as you can)
  4. Layer one-third of the potato slices, overlapping slightly, in the baking dish and sprinkle one-third of the cheese on top. Repeat with the potatoes and cheese until you have three layers of potatoes. Sprinkle the remaining cheese and the rosemary on top. Pour over the cream mixture
  5. Bake until the cheese is golden brown and the liquid is bubbling around the edges, 50 to 60 minutes. If the top isn't golden brown after 60 minutes, broil for a few minutes to color and crisp the cheese. Cover with foil and let stand for 5 to 10 minutes before serving

Cook’s Note: This dish is best assembled and baked the same day

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