Yukon gold potatoes, nutty Gruyére and Parmesan cheeses are the star of this simple but elegant dish. And best of all, no peeling!
How to make Baked Pomme Dauphinoise (Gruyere & Parmesan potatoes)-
- Butter a baking dish and rub sliced garlic all over the dish
- Layer sliced potatoes in a heavy saucepan. Cover with cream or whole milk, sprigs of thyme and garlic cloves. Let simmer for 5-7 minutes until potatoes are just cooked through.
- Layer the baking dish with the par cooked potatoes, grated gruyére and parmesan cheese and top with the warm cream mixture. Repeat until the baking dish is full.
- Bake at 350 for 35-45 minutes until golden brown and bubbling.
More potato dishes to try:
- Slow Cooker Pot Roast and Vegetables
- Salad Niçoise
- Spatchcock Chicken with Roasted Potatoes
- Short Cut Chicken Pot Pie with Roasted Vegetables
Pro- tips for this Pomme Dauphinoise recipe:
- Q: Can I substitute coconut milk, half and half for the heavy cream or whole milk?
- A. Coconut milk will add a slight flavor to this dish and not set well when baking. Half and half can split and create a muddled result.
- Q: What other cheeses work with this dish?
- A. Any cheese that melts well will work- try Gouda (smokey), Mozzarella (consider adding basil to compliment the flavors), Fontina (fruity), Provolone ( find a Wisconsin variety) or Taleggio (salty and nutty). Please do not buy pre-shredded cheeses. They are drier and will not offer the flavors you want in this dish.
- Q. Can I used dried herbs or jarred garlic?
- A. There is nothing like the delicate flavors fresh herbs imparts in cooking, but if you only have dried, you can use dried. Use 2 tsp of dried thyme. Jarred garlic will not work in this recipe. It does not have nearly the flavor punch fresh garlic has. Don’t even buy the jarred stuff. Horrible stuff. If using dried herbs, make certain your jars are no more than 3 months old.
Equipment needed for this recipe:
- 9 x 13 baking dish
- heavy bottomed saucepan
- box grater
Pomme Dauphinoise- Gruyére & Parmesan Scalloped Potatoes
- 1 heavy bottomed saucepan
- 9 x 13 baking dish
- 1 TBSP unsalted butter
- 4 oz. Parmesean cheese
- 4 oz. Gruyére Cheese
- 3 cloves garlic, peeled & smashed
- 2 cups heavy cream
- 1 tsp Kosher Salt
- 1 tsp ground pepper
- 3-4 fresh thyme
- 2 ½ lbs Yukon Gold Potatoes
- Pre heat oven to 350 degrees.
- Butter a 9 x 13 inch baking dish. Rub garlic over the butter as well to season the dish. Grate both cheeses and combine- set aside.
- In a large pot, add sliced potatoes. Add in smashed garlic, heavy cream or milk, salt, pepper and thyme sprigs. Bring to a simmer over medium high heat. Liquid should just cover potatoes. Add more cream or milk if needed. Stir gently with a scraper to keep sauce from sticking to the bottom. Once potatoes are al dente remove from heat- this takes about 5-7 minutes. Remove thyme stems.
- Spoon one third of the potatoes into the prepared buttered baking dish. Spoon over one third of the sauce. Top with one third of the cheese mixture. Repeat layering potatoes, sauce and cheese. Top with additional cheese. Scrape every bit of the sauce out of the pan to cover the potatoes.
- Bake at 350 degrees for 35-45 minutes or until potatoes are golden brown and crusty.
- Let rest 15 minutes prior to serving.
I know what your thinking- Potatoes smothered in heavy cream and cheese is not exactly the healthiest of dishes. Well, you’re right, but I could not resist posting this dreamy, creamy dish I made last Spring. I saw Chef Josh Emett make this one day from his Insta-Worthy kitchen in New Zealand. If you have followed me for any amount of time you know how much I love Chef Josh and his cookbook , “Recipes.”
Potatoes Dauphinoise is the perfect side dish for your most high end of dinner parties, as a side dish for the neighborhood potluck or even better for Thanksgiving or any holiday gathering.
Give this hearty, but technically vegetarian dish a try and Happy National Potato Day. Now go eat some French Fries… Enjoy!