Potatoes Dauphinoise

70 mins
Serves 1
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Directions

  1. 1Add smashed garlic, thyme, and rosemary to a pot.
  2. 2Add smashed garlic, thyme, and rosemary to a pot.
  3. 3Add smashed garlic, thyme, and rosemary to a pot.
  4. 4Pour in heavy cream.
  5. 5Pour in heavy cream.
  6. 6Pour in heavy cream.
  7. 7Bring the cream just to a boil.
  8. 8Bring the cream just to a boil.
  9. 9Bring the cream just to a boil.
  10. 10Add butter and a large amount of salt.
  11. 11Add butter and a large amount of salt.
  12. 12Add butter and a large amount of salt.
  13. 13Let the mixture infuse for about 20 to 30 minutes.
  14. 14Let the mixture infuse for about 20 to 30 minutes.
  15. 15Let the mixture infuse for about 20 to 30 minutes.
  16. 16After 20 minutes, strain the infused cream.
  17. 17After 20 minutes, strain the infused cream.
  18. 18After 20 minutes, strain the infused cream.
  19. 19Thinly slice the potatoes using a mandoline.
  20. 20Thinly slice the potatoes using a mandoline.
  21. 21Thinly slice the potatoes using a mandoline.
  22. 22Mix the sliced potatoes with the strained cream mixture.
  23. 23Mix the sliced potatoes with the strained cream mixture.
  24. 24Mix the sliced potatoes with the strained cream mixture.
  25. 25Butter the inside of a baking dish.
  26. 26Butter the inside of a baking dish.
  27. 27Butter the inside of a baking dish.
  28. 28Arrange the potatoes vertically in the baking dish, creating layers.
  29. 29Arrange the potatoes vertically in the baking dish, creating layers.
  30. 30Arrange the potatoes vertically in the baking dish, creating layers.
  31. 31Pour the remaining cream mixture over the top.
  32. 32Pour the remaining cream mixture over the top.
  33. 33Pour the remaining cream mixture over the top.
  34. 34Dot the top with some butter and fresh thyme leaves.
  35. 35Dot the top with some butter and fresh thyme leaves.
  36. 36Dot the top with some butter and fresh thyme leaves.
  37. 37Bake in a 350-degree Fahrenheit oven for one hour.
  38. 38Bake in a 350-degree Fahrenheit oven for one hour.
  39. 39Bake in a 350-degree Fahrenheit oven for one hour.
  40. 40Increase the oven temperature to 380 degrees Fahrenheit and bake for another 10-15 minutes until golden and bubbly.
  41. 41Increase the oven temperature to 380 degrees Fahrenheit and bake for another 10-15 minutes until golden and bubbly.
  42. 42Increase the oven temperature to 380 degrees Fahrenheit and bake for another 10-15 minutes until golden and bubbly.
  43. 43Let the potatoes sit for about 15 minutes to allow them to soak up the remaining liquid.
  44. 44Let the potatoes sit for about 15 minutes to allow them to soak up the remaining liquid.
  45. 45Let the potatoes sit for about 15 minutes to allow them to soak up the remaining liquid.
  46. 46Serve and enjoy the layered, creamy potatoes.
  47. 47Serve and enjoy the layered, creamy potatoes.
  48. 48Serve and enjoy the layered, creamy potatoes.

Ingredients

  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 handful thyme
  • 1 handful thyme
  • 1 handful thyme
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 bottle heavy cream
  • 1 bottle heavy cream
  • 1 bottle heavy cream
  • 1 chunk butter
  • 1 chunk butter
  • 1 chunk butter
  • 1 large amount salt
  • 1 large amount salt
  • 1 large amount salt
  • 1 large potatoes
  • 1 large potatoes
  • 1 large potatoes

Equipment

potmandolinebaking dishstrainer

Tips

  • Finely slice the potatoes using a mandoline.
  • Let the potatoes sit for 15 minutes after baking to soak up the liquid.