I came across this recipe for Dauphinoise Potatoes a few years ago. I must admit, it is one of my go-to side dishes…it just fits perfectly with any protein. With just a few changes of my own, you can find the original recipe from Rock Recipes by clicking here! These are not your ordinary scalloped potatoes…think of them as an upscale version with heavy cream, fresh thyme and Gruyere cheese. I have made them in a big casserole dish many times and just the other day, in these cute mini pots from All-Clad…click here to purchase. You are going to love, love, love this dish! The ingredient amounts will be for a large casserole…two-thirds of this recipe will work if you are making the mini-version!
I typically like using red, skin-on potatoes. When I made the mini versions, I used yellow creamer potatoes…they were amazing, as well. The original recipe calls for Yukon gold.
Heat oven to 350 degrees. Slice your potatoes into thin slices. In a large pot, bring to a simmer, the heavy whipping cream, potatoes, shallot, fresh thyme, nutmeg, salt and pepper. Simmer for about 10 minutes. Try not to boil, as boiling will cause the potatoes to break apart.
Spray a casserole dish with non-stick spray or line with butter. Take a spider or slotted spoon and layer one half of the potatoes on the bottom of the dish. Cover with a cup of the Gruyere cheese. Spoon the remaining potatoes on top of the cheese, creating another layer. Pour cream mixture over potatoes. Top with the remaining cheese. (NOTE: these photos are my mini versions).
Bake a large casserole for about 45 minutes…my mini-versions of Dauphinoise Potatoes took about 30 minutes. Remove from oven, garnish with a few fresh thyme leaves and ENJOY!!! This recipe really does make the perfect side dish…great with chicken, pork, lamb, and even fish! I served alongside my Salmon Steamed in Parchment! Click here for recipe!