Dauphinoise Potatoes

 

  I'm pretty sure this is one of the most delicious potato recipes I've ever made. I'm not even kidding. Yes, I've made Potatoes au Gratin, which is similar, but this one clearly wins.

 So... Dauphinoise Potatoes... (pronounced like doe-fin-woz) ... what are they? 

It's a classic French dish where the potatoes are thinly sliced and then baked in garlic and cream . Right off the bat, I'm thinking there's no way this isn't amazing, right? Of course there are many versions of it. Some add cheese, some add herbs, some add milk. I decided to just stay classic, and I think it's safe to say that this is now my go-to potato dish for every kind of special occasion. 

 This is one of those dishes you want to keep in your back pocket for when you want to impress someone. It sounds fancy, it sounds difficult, but it's as simple as peeling potatoes. And it's absolutely "holiday dinner" worthy. You absolutely MUST try it!!!! 

 

 

 

 

3 lbs Yukon Gold potatoes

2 cloves garlic

2 cups heavy cream

Kosher salt and freshly cracked black pepper

 

Heat oven to 350ºF.

Peel your potatoes and slice very thinly. If you have a mandoline, even better. Place your potato slices in a large bowl. Set aside.

Smash your cloves of garlic with the flat side of a large knife, and the peels will slip right off. Add your smashed garlic to a small sauce pot along with the cream. Season with salt and pepper. Place it over medium heat, not too high, just to bring it to a low simmer, stirring frequently, until slightly thickened. 

 Pour the cream over the bowl of potatoes, leaving the garlic behind (as Chef Anne Burrell used to say, it has now fulfilled its garlic destiny).

 Toss your potatoes to coat with the cream. Now place your potato slices in a casserole dish in even layers, like overlapping shingles, with a tiny sprinkle of salt and pepper over each layer until you run out of potatoes. Pour the remaining cream over the potatoes. 

 Cut a piece of parchment paper to the size of your casserole dish, and place the paper right on the surface of the potatoes.  Place in oven, and bake for about 45 minutes. Remove the parchment paper and continue to bake for another 20 minutes or until golden on top. Remove from oven and let it sit for a good 10-15 minutes before serving. 

 

 

 

 

Tips:

The parchment paper (or cartouche, if we're being technical) serves two purposes. It provides a lid so that the cream doesn't evaporate too much, and it eliminates the possibility of steam condensation, which would water down the sauce. Clever, huh?

Yes, you can just dump the potatoes into the dish, but I prefer placing each one to make layers. It bakes more evenly, and presentation is everything!

If you'd like to add herbs or cheese, add sprigs of fresh thyme or rosemary to infuse the cream, then remove them when you remove the garlic. Add shredded Gruyere over each layer as you shingle the potatoes in the dish. 

The baking time isn't exact. You just need to make sure the potatoes are completely cooked, and that it's nice and golden on top. Full disclosure, I was distracted and left mine in the oven for literally an extra half hour and it was still fabulous. It's very forgiving!