Creamy Garlic Parmesan Potatoes (Easy Dauphinoise Potatoes)
The most delicious and luxurious creamy, cheesy, garlic-y potatoes. So perfect for your Christmas or Thanksgiving table, or whenever you want a quick and easy side dish to go with your elegant meal.
Servings: 4
Ingredients
- ⅔ cup heavy cream (sometimes called double cream or thickened cream)
- ⅔ cup whole milk (full cream)
- 3 garlic cloves (3 to 4) crushed
- ¼ teaspoon ground nutmeg (or grate fresh nutmeg)
- 2 sprigs fresh thyme (or ½ to 1 teaspoon dried thyme) plus a bit more for sprinkling
- 1 pound potatoes thinly sliced (about 3mm thick)
- ½ large onion or 1 smaller one, thinly sliced
- salt and pepper
- 1 cup parmesan cheese grated (or a mixture of cheddar, gruyere and parmesan)
Instructions
- Preheat the oven to 355F/180C (fan/convection oven) or 390F/200C in a regular oven. Grease a small to medium-sized baking dish (10 x 7 inches or similar) with butter, or spray it lightly with oil.
- Place the cream, milk, garlic, nutmeg and thyme in a medium saucepan and heat to a simmer. Add the potato and onion slices, put a lid on the saucepan and simmer for 10 minutes, until the potatoes are just tender. Give them a good stir after half the cooking time.⅔ cup heavy cream, ⅔ cup whole milk, 3 garlic cloves, ¼ teaspoon ground nutmeg, 1 pound potatoes, ½ large onion
- Remove the thyme sprigs, then empty half of the potato mixture into the baking dish. Grind over plenty of salt and pepper and sprinkle over about a third of the cheese.2 sprigs fresh thyme, salt and pepper, 1 cup parmesan cheese
- Empty the rest of the potato mixture and cream/milk into the dish, smoothing out the top a little. Season well again with salt and pepper. Then sprinkle over the rest of the cheese. If you like, sprinkle over a little more fresh or dried thyme.
- Bake for 25 to 30 minutes until golden and bubbling. Let rest for 10 to 15 minutes to let the dish firm up a little before serving.
Video
Notes
Cheese: Feel free to switch parmesan to cheddar cheese, gruyere cheese, or a mixture of parmesan, cheddar and gruyere.
Making ahead: You can assemble this dish ahead of time, and cook later. Just assemble to the end of step 4, then cover and refrigerate until ready to bake.
Reheating: Leftovers reheat pretty well, either in the oven or microwave. Reheat for 20 to 30 minutes at 350F/175C. Cover with foil at first, then remove the foil to let the top crisp up again for the last 10 minutes.
Freezing: Cook as normal and let cool completely. Then wrap well in several layers of plastic wrap and foil, and freeze for up to 3 months. You can let defrost in the refrigerator overnight, then bake as normal, or you can try baking straight from frozen. If you bake straight from frozen, cover with foil and bake for 45-60 or until piping hot and bubbling. Uncover for the last 15 minutes to allow to crisp and brown.
How to scale up for more people: Use a larger, deeper dish to accommodate the extra potatoes. For 8 - 12 servings, for example, a 9×13-inch (or similar) baking dish works well. You may need to bake for 5 to 10 minutes extra. Also cover the dish for the first 20 minutes, then uncover to brown.
Nutrition
Calories: 257kcal | Carbohydrates: 19g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 63mg | Sodium: 77mg | Potassium: 571mg | Fiber: 3g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 15.4mg | Calcium: 150mg | Iron: 3.8mg
