Description

Rich, creamy, and indulgent, these Dauphinoise Potatoes are the perfect side dish for Thanksgiving, fall dinners, or any cozy holiday meal. Thinly sliced potatoes are baked in a flavorful cream, garlic, rosemary, and butter mixture, then topped with golden, bubbling mozzarella and Parmesan for a luxurious finish. Easy to make yet impressively elegant, this classic French dish will be the star of your holiday table.

Ingredients

7 medium potatoes
400 g (1 2/3 cups) heavy cream
2 rosemary branches (fresh)
3 garlic cloves, minced
40 g (3 tbsp) butter
2 tsp salt
1/2 tsp black pepper
70 g (3/4 cup) mozzarella, grated
20 g (2 tbsp) Parmesan, grated

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Instructions

Preheat the oven to 190°C (375 °F)
Peel the potatoes and wash them thoroughly. Using a mandoline, food processor with slicing attachment, or a sharp knife, slice the potatoes thinly (about 2–3 mm / 1/16–1/8 inch thick). Even slices ensure uniform cooking.
In a pot, combine the heavy cream, butter, minced garlic, rosemary branches, salt, and black pepper. Bring to a gentle boil and let it simmer for 5–10 minutes to fully infuse the flavors. Remove from heat and discard the rosemary branches.
Arrange the sliced potatoes in a round oven-safe baking dish in even layers. Pour the infused cream mixture over the potatoes, making sure each slice is coated.
Cover the baking dish with foil or a lid and bake in the preheated oven at 190 °C (375 °F) for 50 minutes. This allows the potatoes to cook through and absorb the cream.
Remove the cover and bake uncovered for an additional 20 minutes. This will help the top layer start to brown slightly.
Increase the oven to grill/broil mode. Sprinkle the grated mozzarella and Parmesan evenly over the top. Place the dish under the grill for 5 minutes or until the cheese melts, bubbles, and turns golden brown. Keep a close eye to avoid burning.
Remove the dish from the oven and let it rest for 5–10 minutes. This allows the cream to thicken slightly and makes serving easier. Serve warm as a luxurious, comforting side dish, perfect for Thanksgiving, fall dinners, or any special occasion.

Notes

Potato Choice: Use starchy, dry potatoes such as Kanabec (Kennebec), Red Pontiac, or Yukon Gold for the best texture. Avoid waxy potatoes that may turn mushy.
Cream: Heavy cream should be at least 35% fat for a rich, creamy result.
Slicing: Keep potato slices uniform (2–3 mm / 1/16–1/8 inch) to ensure even cooking.
Infusing Flavors: Simmering garlic, rosemary, butter, and cream together allows the flavors to fully permeate the potatoes. Remove rosemary before pouring over the potatoes.
Cheese: Freshly grated mozzarella and Parmesan melt better and provide superior flavor compared to pre-grated varieties.
Make Ahead: You can assemble the dish in advance, cover, and refrigerate until ready to bake.
Vegan Option: Replace heavy cream with plant-based cream and butter with margarine. Skip cheese or use vegan alternatives.
Serving: Let the potatoes rest for a few minutes after baking to allow the cream to thicken slightly.
All ovens cook differently. After the first 50 minutes of baking, check the potatoes with a toothpick to ensure they are tender and adjust baking time if necessary.

Nutrition

Serving Size: 1 portion
Calories: 320 kcal
Sugar: 3 g
Sodium: 350 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 65 mg