There is nothing more sumptuous than a dish of Potatoes Dauphinoise sitting on a holiday table. These cheese and cream filled potatoes are laced with fresh herbs and a garlic and baked to a soft and lush texture.
Creamy, flavorful and indulgent, Potatoes Dauphinoise feels like a fancy 5 star dish but it’ll surprise you how simple it is to prepare.
I adore poetry and poignant quotes so I’ve jotted a few below in honor of this holiday season. Many blessings to you and yours!
My little Christmas gift to you and a few poems to brew…
I heard the bells on Christmas Day
Their old, familiar carols play,
And wild and sweet
The words repeat
Of peace on earth, good-will to men!
~Henry Wadsworth Longfellow
The best and most beautiful things in the world cannot be seen or even touched. They must be felt with the heart. Wishing you happiness.
~Helen Keller
Blessed is the season which engages the whole world in a conspiracy of love.
~ Hamilton Wright Mabie
At Christmas play and make good cheer, for Christmas comes but once a year.
~Thomas Tusser
Delicious Wishes for the Happiest of Holidays!
Loads of Love,
Karista
Potatoes Dauphinoise
Ingredients
- 2 lbs Yukon Gold or Red Potatoes, peeled and thinly sliced
- 2 tablespoons butter, softened
- 1 pint of heavy cream
- 2 cloves garlic finely chopped
- 1 tablespoon chopped fresh Thyme or Rosemary (or a combination of both)
- 1 cup grated cheese, such as Gruyère or Comte
- Salt and fresh ground black pepper
- ½ cup of breadcrumbs mixed with 1-2 tablespoons melted butter (optional)
Instructions
- Preheat your oven to 350 degrees. Use one tablespoon of the butter to grease an ovenproof baking dish deep enough to hold the potatoes in about four layers. I often use an 8x8 square or oval baking dish.
- In a small bowl, mix together the garlic and herbs.
- Heat the cream to just below boiling point. Make a layer of potatoes in the bottom of the buttered dish, pour a little of the warm cream over the potatoes and then season with salt and pepper. Then scatter a bit of the chopped garlic and herbs over the top and a sprinkle of grated cheese. Make three more layers in the same way, and then pour over the remaining cream and sprinkle with remaining cheese and buttered breadcrumbs if using. Dot the top with the remaining butter.
- Cover the potatoes tightly with foil and bake for 1 hour.
- Increase oven temperature to 400 degrees and remove the foil from the potatoes. Bake potatoes another 15 minutes or so until they are very tender and almost all the cream has been absorbed and the top of the gratin is bubbling and golden.
- Let the potatoes sit for about 10 minutes before serving.
mmmmm, lovely I can just taste it!
Thanks so much. The potatoes border on spectacular with all the cream and cheese. Yum!
Your potatoes dauphinoise are absolutely beautiful. They have to be delicious with all the cream and cheese. Yummy.
Thanks Karen! This recipe leans toward the “rich and luxurious” so I only prepare it twice a year. Christmas and Easter. My family thinks it a special treat! Many blessings for a spectacular holiday and New Year.
Thank you Karista. I hope that you will have a wonderful Christmas as well.
Hola Karista, my husband loves potatoes Dauphinoise, and this recipe looks fabulous…and also thanks for the beautiful words ….I wish you and your family a very warm Merry Christmas and all the best for 2012…..looking forward to read much more recipes from you. Take care and Feliz Navidad!!!!!!
Katyarich, Gracias! Feliz Navidad to you and your family! And wishing you the happiest and healthiest of New Years!
I love this type of comfort food… then again, I love ALL things potato! Add the smoked ham, a ham hock if you cant get a smoked butt, and make it a meal.
Thank you for sharing and keeping real food alive!
Thanks Chef Bill! Right back at ya! Thanks for sharing all your delicious recipes. Happiest of Holidays to you!