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All Reviews for Dauphinoise Potatoes
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Read the full recipe after the video.
potatoes dauphinoise
Ingredients
Ingredient Checklist
1 tablespoon unsalted butter, room temperature
2 1/2 pounds Yukon Gold potatoes
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 garlic clove, smashed
1 teaspoon coarse salt
1/4 teaspoon ground white pepper
4 ounces Gruyere cheese
1/8 teaspoon freshly grated nutmeg
Gallery
Read the full recipe after the video.
potatoes dauphinoise
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
potatoes dauphinoise
potatoes dauphinoise
Ingredients
Ingredients
- 1 tablespoon unsalted butter, room temperature
- 2 1/2 pounds Yukon Gold potatoes
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 garlic clove, smashed
- 1 teaspoon coarse salt
- 1/4 teaspoon ground white pepper
- 4 ounces Gruyere cheese
- 1/8 teaspoon freshly grated nutmeg
Directions
Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.
Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.
Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.
Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
Remove from oven and grate nutmeg over top just before serving.
Reviews (9)
Add Rating & Review
230 Ratings
5 star values:
65
4 star values:
71
3 star values:
54
2 star values:
29
1 star values:
11
Reviews (9)
Add Rating & Review
230 Ratings
5 star values:
65
4 star values:
71
3 star values:
54
2 star values:
29
1 star values:
11
Add Rating & Review
230 Ratings
5 star values:
65
4 star values:
71
3 star values:
54
2 star values:
29
1 star values:
11
230 Ratings
5 star values:
65
4 star values:
71
3 star values:
54
2 star values:
29
1 star values:
11
230 Ratings
5 star values:
65
4 star values:
71
3 star values:
54
2 star values:
29
1 star values:
11
- 5 star values:
- 65
- 4 star values:
- 71
- 3 star values:
- 54
- 2 star values:
- 29
- 1 star values:
- 11
Martha Stewart Member
Rating: 2 stars
02/01/2019
The sauce broke IN THE OVEN....mine is better. It tasted almost as good as mine but Martha (or your people) I challenge you on this one. Call me. I may share my recipe secrets...
Martha Stewart Member
Rating: 5 stars
12/21/2018
My go-to gratin recipe, perfect every time! Perfect the way it is or sometimes I like to change it up & add some sauteed leeks or caramelized onions & crumbled gorgonzola cheese instead of gruyere. So much versatility with this dish, love it.
Martha Stewart Member
Rating: 5 stars
10/13/2018
Making this recipe AGAIN tonight for special dinner guests. the result is always a success - guests love it and always agree to take a bit home for lunch tomorrow. (My guess is they have a little more of it when they get home.)
Martha Stewart Member
Rating: 5 stars
06/22/2018
This is a FANTASTIC recipe. I was looking for a different way to prepare potatoes for a dinner party. This recipe is perfect and my guests were raving about it and asking for the recipe. The flavor and texture are wonderful. The only tweak I made is a little fresh tarragon. I will definitely make this again.
Martha Stewart Member
Rating: 1 stars
04/15/2018
I havent even tried this recipe and I already know that it's inefficient. You must bake the potatoes at a hot temperature (180C) for 45mins-1hour with a lid on top of the ovensafe dish. i don't b After that, then pour on the cream plus any seasonings on the hot potatoes and bake without the lid for another 30 mins. Top off with cheese and bake for another 5-10 mins to get a golden top.
Martha Stewart Member
Rating: 1 stars
01/06/2018
Too much liquid, soggy potatoes. Next time I will just bake with much less heavy cream and no milk.
Martha Stewart Member
Rating: Unrated
04/16/2017
There is no mention of how the cheese is prepared for the recipe. Please explain.
Martha Stewart Member
Rating: Unrated
12/19/2012
This recipe is perfect. I wasn't sure about all the liquid, but I think it all thickens up when the potatoes release their starch. Was precisely seasoned, a crowd pleaser, and a good amount too!
Martha Stewart Member
Rating: 5 stars
11/13/2012
Potatoes gratins or scalloped casseroles recipes still a better version from M.S.as most style batches!
Martha Stewart Member
Rating: 2 stars
02/01/2019
The sauce broke IN THE OVEN....mine is better. It tasted almost as good as mine but Martha (or your people) I challenge you on this one. Call me. I may share my recipe secrets...
Rating: 2 stars
Rating: 5 stars
12/21/2018
My go-to gratin recipe, perfect every time! Perfect the way it is or sometimes I like to change it up & add some sauteed leeks or caramelized onions & crumbled gorgonzola cheese instead of gruyere. So much versatility with this dish, love it.
Rating: 5 stars
Rating: 5 stars
10/13/2018
Making this recipe AGAIN tonight for special dinner guests. the result is always a success - guests love it and always agree to take a bit home for lunch tomorrow. (My guess is they have a little more of it when they get home.)
Rating: 5 stars
06/22/2018
This is a FANTASTIC recipe. I was looking for a different way to prepare potatoes for a dinner party. This recipe is perfect and my guests were raving about it and asking for the recipe. The flavor and texture are wonderful. The only tweak I made is a little fresh tarragon. I will definitely make this again.
Rating: 1 stars
04/15/2018
I havent even tried this recipe and I already know that it's inefficient. You must bake the potatoes at a hot temperature (180C) for 45mins-1hour with a lid on top of the ovensafe dish. i don't b After that, then pour on the cream plus any seasonings on the hot potatoes and bake without the lid for another 30 mins. Top off with cheese and bake for another 5-10 mins to get a golden top.
Rating: 1 stars
Rating: 1 stars
01/06/2018
Too much liquid, soggy potatoes. Next time I will just bake with much less heavy cream and no milk.
Rating: Unrated
04/16/2017
There is no mention of how the cheese is prepared for the recipe. Please explain.
Rating: Unrated
Rating: Unrated
12/19/2012
This recipe is perfect. I wasn't sure about all the liquid, but I think it all thickens up when the potatoes release their starch. Was precisely seasoned, a crowd pleaser, and a good amount too!
Rating: 5 stars
11/13/2012
Potatoes gratins or scalloped casseroles recipes still a better version from M.S.as most style batches!
All Reviews for Dauphinoise Potatoes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Dauphinoise Potatoes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
