POTATO DAUPHINOISE
INGREDIENTS
2½–3 lbs Yukon Gold potatoes, thinly sliced (⅛ inch)
2½ cups heavy cream
2 tbsp unsalted butter (plus more for greasing)
3 garlic cloves, lightly smashed
2 sprigs fresh thyme
1 sprig fresh rosemary
1 tsp kosher salt (layered)
Fresh cracked black pepper
1 tsp garlic powder
1 tsp onion powder (optional, very light)
HOW TO MAKE IT
1. Prep
Preheat oven to 350°F.
Butter a shallow baking dish generously.
Peel potatoes if desired (optional), then slice thin and even.
2. Infuse the Cream
In a saucepan over low heat, add:
heavy cream
smashed garlic
thyme sprigs
rosemary sprig
black pepper
Warm gently for 8–10 minutes.
Do not boil. Remove from heat and discard herb sprigs and garlic.
3. Season the Cream
Whisk into the warm cream:
garlic powder
onion powder (if using)
Taste. It should be savory but subtle.
4. Assemble
Layer potatoes in the dish, slightly overlapping.
Every 2–3 layers:
sprinkle a little salt
a crack of black pepper
drizzle some infused cream
Dot the top with butter.
Press gently so cream settles between layers.
5. Bake
Cover tightly with foil.
Bake:
45 minutes covered
Remove foil, bake 25–30 minutes uncovered
The top should be lightly golden, the center tender, and the cream bubbling softly.
6. Rest
Let rest 15 minutes before serving.
The sauce will thicken naturally.
NOTES FROM MY TABLE
Potato choice matters - Yukon Golds give the best balance of creaminess and structure. Russets break down more and release extra starch.
Slice evenly - Uniform slices ensure the potatoes cook at the same rate. A mandoline helps, but a steady knife works.
Do not rinse the potatoes - The natural starch helps thicken the cream as it bakes.
Warm the cream, don’t boil it - Gentle heat infuses the herbs without separating the fat.
Season in layers - Salt between layers — not just on top — for even flavor throughout.
Press gently before baking - This helps the cream settle between the potatoes and prevents dry pockets.
Cover first, uncover later - Foil allows the potatoes to cook through before browning.
Let it rest. - Resting allows the sauce to tighten and set properly before serving.
This dish holds well. - Dauphinoise can sit warm for up to 30 minutes without losing texture.