Hamdi Saidani This delicious and creamy Julia Child’s Potatoes Dauphinoise is a simple yet luxurious side dish that’s perfect for any occasion. With just a few common ingredients, you can create a rich, cheesy masterpiece that’s both comforting and impressive. It’s an easy way to elevate your meal with golden, bubbling potatoes!
Ingredients Needed
- 1 1/2 cups full-fat cream
- 2 garlic cloves, minced
- 2 tbsp unsalted butter, melted
- 2.5 lbs starchy potatoes (Russet, Sebago, Maris Piper)
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups gruyere cheese, freshly grated (or colby, cheddar, havarti, tasty)
- 2 tsp fresh thyme leaves (optional)
How To Make Potatoes Dauphinoise
- Cream Mixture: In a jug, combine melted butter, cream, and minced garlic. Mix well.
- Preheat Oven: Set the oven to 180°C (350°F).
- Slice Potatoes: Peel and slice potatoes into 1/8″ (3mm) thick slices, or use a slicer.
- Layer 1: In a baking dish, spread 1/3 of the potatoes. Pour over 1/3 of the cream mixture, then season with 1/3 of the salt, pepper, and thyme. Sprinkle with 3/4 cup of cheese.
- Layers 2 & 3: Repeat with the remaining potatoes, cream mixture, salt, pepper, and thyme, but reserve cheese for the top layer.
- Cover & Bake: Cover with foil or a lid. Bake for 1 hour 15 minutes, or until potatoes are tender (check with a knife). It may take up to 1 1/2 hours.
- Top with Cheese: Remove foil, sprinkle the remaining cheese on top, and bake for another 10–15 minutes until golden and bubbly.
- Rest: Let it sit for 5 minutes before serving.
Recipe Tips
- Use Starchy Potatoes: For the creamiest texture, make sure to use starchy potatoes like Russet or Maris Piper. They absorb the cream better and create a smooth, velvety dish.
- Slice Potatoes Thinly: Slice the potatoes thinly (about 1/8” or 3mm) to ensure even cooking. Thin slices cook faster and absorb the flavors of the cream mixture better.
- Grate Fresh Cheese: Always grate your own cheese instead of using pre-shredded. Freshly grated cheese melts more smoothly and creates a creamier, more flavorful dish.
- Bake Covered First: Cover the dish with foil or a lid during the first part of baking. This helps the potatoes cook through and become tender without drying out.
- Let It Rest Before Serving: Let the dish sit for about 5 minutes before serving. This allows the layers to set and makes it easier to serve without falling apart.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover potatoes dauphinoise in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap leftover potatoes dauphinoise tightly in plastic wrap or foil and place it in a freezer-safe container. Freeze for up to 1 month. Thaw it in the fridge overnight before reheating in the oven.
- Reheating: Reheat leftover potatoes dauphinoise in a 350°F oven for 15–20 minutes, or microwave for 2–3 minutes until hot.
Nutrition Fact
Serving Size: 1 serving (approximately 150g)
- Calories: 243.6 kcal
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 56mg
- Sodium: 2.7g
- Potassium: 970.2mg
- Total Carbohydrate: 28g
- Dietary Fiber: 4.4g
- Sugars: 2g
- Protein: 12g
More Julia Child Recipes:
Julia Child Potatoes Dauphinoise
Description
This delicious and creamy Julia Child’s Potatoes Dauphinoise is a simple yet luxurious side dish that’s perfect for any occasion. With just a few common ingredients, you can create a rich, cheesy masterpiece that’s both comforting and impressive. It’s an easy way to elevate your meal with golden, bubbling potatoes!
Ingredients
Instructions
- Cream Mixture: In a jug, combine melted butter, cream, and minced garlic. Mix well.
- Preheat Oven: Set the oven to 180°C (350°F).
- Slice Potatoes: Peel and slice potatoes into 1/8″ (3mm) thick slices, or use a slicer.
- Layer 1: In a baking dish, spread 1/3 of the potatoes. Pour over 1/3 of the cream mixture, then season with 1/3 of the salt, pepper, and thyme. Sprinkle with 3/4 cup of cheese.
- Layers 2 & 3: Repeat with the remaining potatoes, cream mixture, salt, pepper, and thyme, but reserve cheese for the top layer.
- Cover & Bake: Cover with foil or a lid. Bake for 1 hour 15 minutes, or until potatoes are tender (check with a knife). It may take up to 1 1/2 hours.
- Top with Cheese: Remove foil, sprinkle the remaining cheese on top, and bake for another 10–15 minutes until golden and bubbly.
- Rest: Let it sit for 5 minutes before serving.
Notes
- Use Starchy Potatoes: For the creamiest texture, make sure to use starchy potatoes like Russet or Maris Piper. They absorb the cream better and create a smooth, velvety dish.
- Slice Potatoes Thinly: Slice the potatoes thinly (about 1/8” or 3mm) to ensure even cooking. Thin slices cook faster and absorb the flavors of the cream mixture better.
- Grate Fresh Cheese: Always grate your own cheese instead of using pre-shredded. Freshly grated cheese melts more smoothly and creates a creamier, more flavorful dish.
- Bake Covered First: Cover the dish with foil or a lid during the first part of baking. This helps the potatoes cook through and become tender without drying out.
- Let It Rest Before Serving: Let the dish sit for about 5 minutes before serving. This allows the layers to set and makes it easier to serve without falling apart.
Julia Child Potatoes Dauphinoise
