This is a very easy recipe for Dauphinoise Potatoes – a French dish of thin potato slices baked in a creamy sauce. The name comes from the Dauphiné region which is famous for its versatile gratin-style dishes. However, contrary to a popular belief, potatoes Dauphinoise are not the same as potato gratin. The latter has cheese while the former does not (at least not in its classic form). The presentation is also very different – just look at those delicate golden edges! Lastly, potatoes for gratin are usually parboiled, whereas here we cook them raw in a mix of milk and cream enhanced with just a few traditional flavours.
The Flavour Affair:
Potatoes + Butter + Cream + Nutmeg + Thyme + White Pepper + Salt
Irresistibly creamy, with delicate texture and subtle flavours, these golden Dauphinoise Potatoes make a stellar dish for any occasion.
Potatoes: any potatoes are good here, however, make sure you only use one type. Different types have different cooking times, and therefore the texture will be uneven. Also, for the ease of handling I recommend large-ish oval potatoes. I had Yukon which were perfect.
Butter: is used to coat the bottom of the baking dish and to brush the edges of the potatoes. Spreadable butter is perfect for this purpose. You can also use regular butter, just leave it out at room temperature for long enough to soften.
Cream: the potatoes are practically cooking in cream. As they cool down, the cream thickens and settles. Most recipes call for a little milk for thinning, at a ratio of about 5:1.
Nutmeg: quite popular in French cuisine, nutmeg is an integral part of the traditional potatoes Dauphinoise. It infuses the creamy sauce with its unique flavour – warm, woody and spicy-sweet.
Thyme: likewise, a must in the classic recipe. Thyme brings in savory, earthy notes and enhances the aroma.
White Pepper: I like to add white pepper for two reasons. First, it pairs really well with nutmeg (both are part of the famous French Quatre Épices blend). Second, it is ideal in recipes where you want a hint of heat without the bold intensity of darker peppercorns. Third, it also has an earthy undertone, thus blending in perfectly with the rest of the ingredients.
Salt: just a small pinch to balance the flavours.
Preparation Tips for Dauphinoise Potatoes with White Pepper, Nutmeg and Thyme
One of the the coolest things about this dish is the presentation. The ‘potato fan’ with scalloped golden edges is just spectacular. It takes a little time, but it’s nothing complicated!
- Start by making the creamy mixture: in a bowl, combine milk and cream with thyme leaves, ground nutmeg, a pinch of salt and white pepper. Stir to combine and set aside.
- Rub the bottom of the baking dish with half clove of garlic and smear over some butter. Keep about 30g of butter at room temperature – we will use it later for brushing the potatoes.
- Slice the potatoes very thinly – the easiest way is to use the wide blade of a grater. You really want them as thin as possible. Then the edges will brown beautifully. Sprinkle with 1/2 tsp each salt and white pepper.
- You need to stack the potatoes in a way that they stand almost vertically, with a slight inclination. Pick up a small pile of slices, press the edges against the inner side of the dish and use your thumb to support them from falling back. Keep the support in place and continue to add pile after pile. Once the first circle is complete, continue inserting small piles on the inside. Then, pour the cream over. It sounds more complicated than it is – in about 10 minutes (tops), you’ll have a very neatly looking dish:
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- Lastly, use a silicon brush or just a spoon or knife to lightly coat the edges with softened or spreadable butter.
Bake in pre-heated oven at 200C. Beware that the cream will start bubbling and foaming and spilling over the edges. To minimize the mess, place a tray beneath and line it with parchment paper. Depending on the type of potatoes, they need 45-60 minutes in the oven. To check for readiness, just carefully pick one of the slices and taste it. Et voilà!
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Serving Suggestions:
Beautiful Dauphinoise Potatoes would decorate any festive table. They go great with red meats, poultry or even salmon. Likewise, they are a fabulous option for a meatless dinner alongside roasted vegetables or sautéed greens.
Looking for more delicious and satisfying side dishes? Check out these recipes:
Roasted Vegetables with Spices and Garlic Yoghurt
Creamy Spinach with Nutmeg and Ginger
Carrot Curry with Coconut Milk
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Dauphinoise Potatoes with White Pepper, Nutmeg and Thyme
Equipment
- 1 baking dish 24x5mm
Ingredients
- 1.2 kg of potatoes about 5 large elongated
- 1/2 clove of garlic
- 50 g unsalted butter softened or spreadable
- 500 ml cooking cream
- 100 ml milk
- 3 sprigs of thyme leaves only
- 1 tsp ground nutmeg see notes
- 1 tsp salt divided
- 1 tsp white pepper divided
Instructions
- Wash and peel the potatoes and slice them very thinly using the wide blade of a grater.
- Sprinkle with 1/2 tsp salt and 1/2 tsp white pepper and set aside.
- In a large bowl, combine 500ml cream, 100ml milk, 1/2 tsp salt, 1/2 tsp white pepper, thyme leaves from 3 sprigs and 1 tsp ground nutmeg.
- Stir and set aside.
- Rub the bottom of the baking dish with the cut side of the garlic clove and smear with half of the softened butter.
- Stack the potato slices almost vertically, moving along the inner side of the baking dish. Add the pile by pile, using your fingers to support the slices from falling back. Once the first circle is complete, add a stack to the middle.
- Pour the cream mixture over.
- Use the remaining softened or spreadable butter to brush the edges of the potatoes that stick out.
- Bake in pre-heated oven for 45-60 minutes at 200C. Check the doneness by picking out a slice with tongs.
- Serve immediately.
Notes
- Use freshly ground nutmeg for a more intense taste, or powdered nutmeg for a milder flavour.
- Dauphinoise potatoes are best consumed fresh. This recipe yields 8-10 portions. If you want less use a smaller baking dish and reduce the quantity of the ingredients proportionally.
