Potato Dauphinoise With Only 4 Ingredients

Potato Dauphinoise With Only 4 Ingredients

 

Thinly sliced potatoes, layered with cream, butter and cheese. I don’t think anything more needs to be said of Potato Dauphinoise. It’s such a delicious dish and one that everyone is sure to love. Even the most pickiest of eaters could not turn down creamy, cheesy potatoes. I guess that’s why people have been enjoying this dish since the 1700’s. It originated in south-east France in the Dauphine region (hence the name!) and is now shared and enjoyed by people all over.

 

Potato Dauphinoise

 

Combining the 4 Ingredients For Potato Dauphinoise

Potato Dauphinoise really only uses 4 ingredients. Potatoes, cream, butter and cheese. Add a little salt and pepper to taste and you have the world’s tastiest side dish. The prep time is also minimal. Especially if you use a mandoline to slice the potatoes. A mandoline is a really useful kitchen tool to have around. If you don’t have one I highly recommend getting one. They make really quick work of slicing veggies, cheese etc. For a dish like this, the thin uniform slices also makes it cook more evenly.


 

Potato Dauphinoise

I like to use my cast iron skillet when making this dish. The great thing about cast iron skillets is that not only can they cook on the stove top but you can put them in the oven as well. They really make food cooked in them turn out great. The potatoes become firm but tender because the heat is distributed really evenly. The one below is the one I like to use. Make sure to get the 15″!


 

Layering the potatoes 

For the layering, make sure to distribute the ingredients over all the potatoes. Don’t forget to spread it out to the sides too. This dish is made in three layers. Starting with the first layer, fill the bottom of the pan with 1/3 of your potatoes. Pour 1/2 cup cream over them followed by 1 tbsp. of butter. I cut the butter into thin slivers so that it gets distributed over the potatoes more. Then top with 1/2 cup grated cheese.

I go ahead and season it with a little salt and pepper here too. You can season to taste but keep in mind that if you’re going to add salt and pepper to the other layers to not over do it. Just a fine sprinkling should be good. The second layer is made the same as the first. And then on the last layer everything is the same except I use a whole cup of cheese. This really gives it a delicious taste and beautiful appearance.

 

Potato Dauphinoise

Potato Dauphinoise also pairs really well with my recipe for chicken cordon bleu. Their flavors really complement each other because they are both made using Gruyere cheese. I hope you enjoy these recipes. Comment below and let me know what you think!




SaveSave

SaveSave

SaveSave

Potato Dauphinoise
Potato Dauphinoise
Print Recipe
Print Recipe
Potato Dauphinoise
Potato Dauphinoise
Rating
Votes: 0
Rating: 0
Rate this recipe!
Servings 8Servings
Prep Time 10Minutes
Cook Time 90Minutes
Ingredients
  • 2 1/2 Lbs. Potatoes (thinly sliced)
  • 2 Cups Grated Gruyere Swiss cheese can be substituted
  • 4 Tbsp. butter
  • 1 1/2 Cups heavy cream
  • Salt and Pepper
Servings: Servings
Units:
Ingredients
  • 2 1/2 Lbs. Potatoes (thinly sliced)
  • 2 Cups Grated Gruyere Swiss cheese can be substituted
  • 4 Tbsp. butter
  • 1 1/2 Cups heavy cream
  • Salt and Pepper
Servings: Servings
Units:
Rating
Votes: 0
Rating: 0
Rate this recipe!
Servings 8Servings
Prep Time 10Minutes
Cook Time 90Minutes
Instructions
  1. Preheat oven to 350 °F.
  2. Place a layer of sliced potatoes into the bottom of the baking dish. Top with 1/2 cup cream, 1 tbsp of butter (cut into small pieces and 1/2 cup cheese. Season with salt and pepper.
  3. Repeat previous step for the second layer. For the third layer, everything stays the same except top with 1 cup of cheese.
  4. Cover the baking dish with tin foil and bake in the oven for 1 hour. Remove the tin foil, and resume baking for an additional 30 minutes or until the top is golden brown.
Recipe Notes


Share This Recipe!



Leave a Reply

Your email address will not be published. Required fields are marked *