Name: Dauphinoise Potatoes
Prep time: 15 min
Cook time: 4 h 20 min
Total time: 275 min
Yield: 6 servings
Ingredients: 300 ml milk; 300 ml cream; 4 cloves garlic, crushed and peeled; 1 shallot, diced; 1 tsp thyme; 1 tsp rosemary; 1/4 tsp nutmeg; 50 g butter; salt; pepper; 2 large russet potatoes, peeled; 100 g cheese (optional, added every three layers)

Method

7 steps

Place milk and cream in a saucepan, add crushed garlic, diced shallot, thyme, rosemary, nutmeg, a good chunk of butter, salt, and pepper. Heat on low simmer for 15 to 20 minutes, then strain to remove aromatics.
Peel potatoes and slice them as thin as possible using a Japanese mandolin.
Layer potato slices in a dish, seasoning each layer with salt, pepper, nutmeg, and adding some of the infused cream and cheese every three layers.
Press the layered potatoes with parchment paper and a tray, then cover with foil and bake at 300°F (approximately 150°C) for 4 hours.
Remove from oven, insert a knife to check doneness, then cover with parchment paper and another tray, pressing lightly. Refrigerate overnight to press.
Unmold the pressed potato cake, cut into slices, and pan-fry in oil with butter, garlic, and rosemary until golden brown on each side.
Finish by baking the slices in a 350°F (about 180°C) oven for 5-10 minutes, brushing with more butter before serving.

Print recipe