Printable Recipe
Dauphinoise Potatoes
Layers of potatoes with a garlic, herb, and nutmeg-infused cream, baked and pressed for a layered potato dish.
Prep time
15 min
Cook time
8 hrs 50 min
Total time
9 hrs 5 min
Yield
6
Ingredients
12
Steps
7
Filed under: dessert, cake, baking.
Source channel: CHEF ROMAIN AVRIL
Key ingredients
milk, cream, garlic, crushed and peeled, shallot, diced, thyme.
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
- 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.