The best creamy parmesan potato dauphinoise au gratin! My take on a classical dauphinoise – sub the gruyere cheese. Let’s replace it with the much more delicious parmigiano-reggiano.
My favourite potato dish for when I’m craving something indulgent and comforting, or when entertaining and hoping to impress. Delicious garlic, cream and thyme combine with parmesan in this dish to create total harmony.
This hearty dish won’t disappoint…
I particularly like to cook this dish on a Sunday afternoon… it’s the perfect option in my opinion. You can do all of the prep in around 20 minutes, pop it in the oven and pretty much just relax until it’s done.
I’ve usually got house chores or relaxing to prioritise, so something I can put in the oven and forget about is ideal.
I think potatoes are so incredibly versatile and one of my all-time favourite things to eat. They basically go with everything in my (very British) opinion…
For years I avoided making dauphinoise because well, I’m not a fan of gruyere cheese. I decided to just wing it one afternoon with parmesan instead. Honestly if one thing is FOR SURE in my life, it’s that there is always a block of parmesan in my fridge. I’d pretty much be willing to bet my life on it if anyone ever happened to ask!
Serve this up with a delicious steak or roast chicken, green beans and you’re good to go.
These potatoes even pair particularly well with our ‘Simple Roasted Carrots with Garlic & Thyme‘.
And so here it is…
Creamy, garlicky, thyme infused potato of dreams
The Best Creamy Parmesan Potato Dauphinoise Au Gratin
Equipment
- Tin Foil
Ingredients
- 1 Kg Potatoes Thinly Sliced
- 600 ml Double Cream
- 5 Cloves Garlic Finely Grated
- 30 g Parmesan Grated + a little extra for topping
- Fresh Thyme
- Salt & Pepper to taste
Instructions
- Pre-heat your oven to 200C.
- Peel your potatoes & slice thinly, I like to use a mandolin for this stage to make it nice and easy, but you can use a sharp knife too.
- In a large bowl mix together your cream, grated garlic, grated parmesan, thyme, salt and pepper.
- Add your potatoes to the cream mixture.
- Stir well to coat your potatoes.
- Tip the potato mixture into your baking dish, spreading the potatoes out evenly. Press the potatoes down so they're firmly packed into the dish together. Your cream mix should reach the top of your potato layer.
- Cover with foil and pop in the oven for 45 minutes.
- After 45 minutes, remove the foil from your dish, sprinkle on the last of your parmesan cheese and pop back in the over for a further 45 minutes or until a knife can push easily through the layer potatoes.
- Leave to sit for 5 minutes before slicing and serving.
[…] pairing these simple roasted carrots with garlic & thyme with our recipe ‘The Best Creamy Parmesan Potato Dauphinoise Au Gratin‘ and a protein of your choice for the perfect Sunday […]