Potatoes Dauphinoise

Steps

1. 1Slice the potatoes

   Peel and thinly slice the potatoes using a mandoline or sharp knife, aiming for uniform thickness so they cook evenly.

   Consistent thickness ensures all slices cook at the same rate.

   Potato
2. 2Make the infused cream

   Melt the butter in a pan over medium heat. Add the rosemary and sliced garlic, sautéing briefly until fragrant. Pour in the heavy cream and season with black pepper. Stir gently and warm through without boiling.

   Infusing the cream with rosemary and garlic builds the flavor base for the gratin.

   ButterRosemaryGarlicHeavy creamBlack pepper
3. 3Layer the potatoes

   Arrange the potato slices in an overlapping pattern in a greased baking dish. Pour the infused cream mixture over the potatoes, ensuring the slices are well coated.

   Overlapping the slices creates the classic layered look and helps the cream distribute evenly.

   PotatoButterRosemaryGarlicHeavy creamBlack pepper
4. 4Cover and bake1h

   Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 180°C (350°F) for about 60 minutes, or until the potatoes are tender when pierced with a knife.

   Covering the dish traps steam and ensures the potatoes cook through without drying out.

   Potato
5. 5Top with cheese25 min

   Remove the foil and grate Parmesan over the top of the potatoes. Return the dish to the oven, uncovered, and bake for another 20-30 minutes until the top is golden and bubbly.

   The uncovered final bake creates a crisp, cheesy crust.

   Parmesan
6. 6Rest and serve10 min

   Let the gratin rest for 10 minutes after removing from the oven. This allows the cream to set slightly, making it easier to serve. Serve warm as a side or appetizer.

   Resting improves the texture and helps the layers hold together when plated.