Dauphinoise Potatoes

Recipe By: Calphalon Team  -  Originally Published: 8/28/2009


Layered with cream and Gruyere cheese, these are potatoes at their most decadent.

  • Servings: Serves 4-8
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Side Dish


1 Tbsp. unsalted butter
2 cloves fresh garlic, smashed
3 large russet potatoes, peeled and sliced thin
1 1/2 c. grated Gruyere cheese
1 1/2 c. heavy cream
3/4 c. milk
salt and freshly ground pepper


Preheat oven to 350°F/180°C.
Butter a 4- or 5-c. shallow casserole dish and then rub the smashed garlic along the bottom and sides.
Carefully lay the potatoes into the casserole overlapping the slices creating a layer. Put down a layer of the cheese and another layer of potato until the potato and cheese are used.
Pour the heavy cream and milk over the potatoes. Season with salt and pepper to taste. Sprinkle any remaining cheese on top of the potatoes.
Bake uncovered for 45 - 50 minutes.