Hairy Bikers Dauphinoise Potatoes Recipe

This Hairy Bikers Dauphinoise Potatoes Recipe is a creamy and rich recipe, which is made with Gruyère cheese and Yukon Gold potatoes. It’s the perfect side dish, ready in about 1 hour and 25 minutes.

Hairy Bikers Dauphinoise Potatoes Recipe Ingredients

• 1 tablespoon unsalted butter
• 8 ounces Gruyère cheese, grated
• 2 ½ pounds Yukon Gold potatoes
• 3 cloves garlic, minced
• 2 cups heavy cream
• 2 cups whole milk
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon ground nutmeg
• 2 dried bay leaves
• 1 teaspoon fresh thyme leaves, for garnish

How To Make Hairy Bikers Dauphinoise Potatoes

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Use the butter to grease a 9×13-inch baking dish. Grate the Gruyère cheese.
2. Simmer the Potatoes: Peel the potatoes and slice them into 1/4-inch thick rounds. Place them in a large pot with the minced garlic, heavy cream, whole milk, salt, pepper, nutmeg, and bay leaves. Bring the mixture to a simmer over medium heat and cook for 5 to 7 minutes, stirring often, until the potatoes are tender but still slightly firm.
3. Layer the Gratin: Remove and discard the bay leaves. Using a slotted spoon, transfer half of the potatoes into the prepared baking dish and arrange them in an even layer. Sprinkle with half of the grated cheese.
4. Add Final Layers: Arrange the remaining potatoes on top. Pour about 2 cups of the cream mixture from the pot over the potatoes, stopping just below the top layer. Sprinkle the remaining cheese evenly over the top.
5. Bake Until Golden: Bake for 40 to 45 minutes, until the top is golden brown and a knife can be easily inserted all the way to the bottom.
6. Rest and Serve: Let the gratin cool on a wire rack for at least 15 minutes before serving. This allows it to set. Garnish with fresh thyme leaves.

Recipe Tips

• What are the best potatoes for Dauphinoise? Yukon Gold potatoes are the perfect choice. They are waxy enough to hold their shape but starchy enough to create a creamy sauce as they cook.
• How do I prevent the cream from curdling? The key is to use gentle heat. Bring the cream and milk mixture to a slow simmer and never let it come to a rapid boil. Stirring often also helps prevent scorching on the bottom of the pot.
• Can I use a different cheese? While Gruyère is the classic choice for its nutty and savory flavor that melts beautifully, you could also use a good quality sharp white cheddar or a blend of Parmesan and mozzarella.
• Why don’t I use all the cooking liquid? Using all the cream mixture can make the gratin too liquidy and cause it to boil over in the oven. Pouring just enough to come up to the top layer of potatoes ensures a perfectly creamy, not soupy, result.

What To Serve With Dauphinoise Potatoes

This rich, indulgent potato dish is a classic side for elegant main courses.

• Roasted Chicken or Turkey
• Pan-Seared Steak or a Beef Roast
• Glazed Ham or Roasted Pork Loin
• Baked Salmon

How To Store Dauphinoise Potatoes

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheat: The best way to reheat is in a 350°F (175°C) oven for 15-20 minutes, until warmed through and bubbly. This helps re-crisp the cheesy top.

Dauphinoise Potatoes Nutrition Facts

• Serving Size: 1/10 of recipe
• Calories: ~450 kcal
• Protein: 15g
• Carbohydrates: 30g
• Fat: 30g
• Saturated Fat: 18g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Hairy Bikers Chicken and Leek Pie Recipe
• Hairy Bikers Slow Cooker Lamb Tagine Recipe

Hairy Bikers Dauphinoise Potatoes Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:French Courses:Side Dish

Difficulty:BeginnerPrep time: 25 minutesCook time: 45 minutesRest time: 15 minutesTotal time:1 hour 25 minutesCooking Temp:100 CServings:10 servingsEstimated Cost:25 $Calories:450 kcal Best Season:Available

Description

A classic and indulgent side dish of thinly sliced potatoes baked in a rich, creamy garlic and Gruyère cheese sauce until golden and bubbly.

Ingredients

• 2 ½ lbs Yukon Gold potatoes, sliced ¼-inch thick
• 3 cloves garlic, minced
• 2 cups heavy cream & 2 cups whole milk
• 8 oz Gruyère cheese, grated
• 1 tsp kosher salt & 1 tsp black pepper
• ½ tsp ground nutmeg
• 2 dried bay leaves
• 1 tbsp unsalted butter
• 1 tsp fresh thyme, for garnish

Instructions

1. Preheat oven to 350°F. Butter a 9×13-inch baking dish.
2. In a large pot, combine sliced potatoes, garlic, cream, milk, salt, pepper, nutmeg, and bay leaves.
3. Simmer over medium heat for 5-7 minutes until potatoes are slightly tender. Discard bay leaves.
4. Layer half the potatoes in the prepared dish, top with half the cheese. Repeat with remaining potatoes.
5. Pour about 2 cups of the cream mixture over the potatoes. Top with the remaining cheese.
6. Bake for 40-45 minutes until golden brown and tender.
7. Let rest for 15 minutes before garnishing with thyme and serving.

Notes

• Simmering the potatoes in the cream first is a crucial step to ensure they cook through evenly.
• Use freshly grated Gruyère cheese for the best flavor and melt.
• Letting the gratin rest after baking is essential for it to set properly for slicing.
• Do not use all of the cream from the pot; just enough to come up to the top layer of potatoes.