Dauphinoise Potatoes (French Potatoes Au Gratin - kinda)
Course Side Dish
Cuisine French
Keyword Culinary 2, Starches
Ingredients
1tablespoonunsalted butter
8ouncesGruyère cheesegrated coarse
2 1/2poundsYukon Gold or Russet potatoes
3clovesgarlic
2cupswhole milk
2cupsheavy cream
1cupcrème fraiche (or sour cream)
1teaspoonkosher salt
1teaspoonfreshly ground black pepper
1/2teaspoonground nutmeg
2dried bay leaves
1teaspoonfresh thyme leaves
Instructions
Preheat the oven to 350°F. Prepare baking dish with 1 tablespoon unsalted butter.
Peel 2 1/2 pounds Yukon Gold potatoes, remove any blemishes, slice into 1/4-inch thick rounds, and place into a large pot with enough milk to barely cover. Add the minced garlic, salt, and 2 dried bay leaves. Bring to a simmer over medium heat. Simmer, stirring often, until the potatoes are fork tender but still slightly firm, 5 to 7 minutes. Discard bay leaves.
Using a slotted spoon, transfer potatoes into a bowl, taking care not to break apart the pieces.
Discard all but 1 cup of milk. Add heavy cream, crème fraiche (or sour cream), pepper, and nutmeg to pan and bring to a bare simmer. Taste and adjust salt.
Assembly
Pour a just enough sauce into the bottom of the prepared baking dish to cover the bottom. Arrange cooked potatoes in an even layer. Top with half of the grated cheese. Arrange the remaining potatoes on top of cheese in an even layer. Pour about cream mixture over the potatoes, stopping just below the top. (You may not use all of the cream mixture.) Top with the remaining cheese.
Bake until the potatoes are golden brown and easily pierced with a knife all the way to the bottom of the baking dish, 40 to 45 minutes. Garnish with 1 teaspoon fresh thyme leaves and let cool at least 15 minutes on a wire rack before serving.