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Gordon Ramsay Dauphinoise Potatoes

Gordon Ramsay Dauphinoise Potatoes - recipe card
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Creamy, tender, and decadent, these Dauphinoise Potatoes are a French classic reimagined with a Gordon Ramsay twist. Thinly sliced potatoes bake in a garlicky, thyme-infused cream until meltingly soft, with a golden, bubbling cheese crust on top. This is the ultimate comfort side dish for special dinners or holiday feasts.

Ingredients

Scale
  • 2 cups heavy cream (480 ml)
  • 1 cup whole milk (240 ml)
  • 4 cloves garlic, smashed with the side of a knife
  • 2 sprigs fresh thyme, plus extra for garnish
  • 1 bay leaf
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon kosher salt, plus more for seasoning between layers
  • 1/2 teaspoon freshly ground white pepper
  • 2 pounds Yukon Gold potatoes (about 4 medium), peeled and sliced into 1/8-inch thick rounds
  • 1 cup Gruyere cheese, grated (about 4 oz / 115 g)
  • 1/2 cup Parmesan cheese, finely grated (about 1.5 oz / 45 g)
  • 2 tablespoons unsalted butter, softened, for greasing the dish

Instructions

  1. Preheat your oven to 325°F / 165°C. Place a rack in the center of the oven. Butter a 2-quart (9-inch square or 9-by-13-inch) baking dish generously with the softened butter, ensuring the bottom and sides are fully coated to prevent sticking.
  2. In a medium saucepan, combine the heavy cream, whole milk, smashed garlic, thyme sprigs, bay leaf, nutmeg, kosher salt, and white pepper. Place over medium heat and bring just to a simmer, not a rolling boil. You will see small bubbles along the edge and a gentle steam. Immediately remove from heat and let steep for 10 minutes to infuse the cream with garlic and herb flavors.
  3. While the cream steeps, slice the peeled potatoes into 1/8-inch thick rounds. Use a mandoline for uniform thickness, or a very sharp chef’s knife. Uniform slices ensure even cooking. As you slice, place the potatoes in a large bowl and cover with cold water to prevent browning. Drain and pat thoroughly dry with a clean kitchen towel before proceeding.
  4. After steeping, strain the cream through a fine-mesh sieve into a large liquid measuring cup or bowl, pressing on the garlic and herbs to extract all the flavor. Discard the solids. This is your seasoned cream base.
  5. Arrange one layer of potato slices in the prepared baking dish, overlapping them slightly like shingles. Season this first layer with a pinch of kosher salt and a tiny pinch of white pepper. Repeat the layering process with the remaining potatoes, seasoning each layer lightly as you go. Do not pack the potatoes too tightly; they need space for the cream to surround them.
  6. Pour the seasoned cream mixture evenly over the arranged potatoes. Gently shake the dish to allow the cream to settle into all the crevices. Using a spatula or your fingers, press down slightly on the top layer to ensure every potato slice is evenly coated with the liquid.
  7. Cover the baking dish tightly with aluminum foil, crimping the edges to create a seal. Place the dish on a rimmed baking sheet to catch any bubbling over. Bake in the preheated oven for 45 minutes. This covered baking phase steams the potatoes gently, ensuring they cook through evenly without drying out.
  8. After 45 minutes, remove the dish from the oven and carefully uncover, watching for hot steam. The potatoes should be nearly tender when pierced with a knife. If they are not yet soft, re-cover and bake for an additional 10 minutes before proceeding.
  9. Increase the oven temperature to 375°F / 190°C. In a small bowl, mix the grated Gruyere and Parmesan cheeses together. Sprinkle the cheese mixture evenly over the top of the potatoes, covering the entire surface.
  10. Return the dish to the oven, uncovered, and bake for an additional 20 to 30 minutes, until the top is deeply golden brown and bubbling around the edges. The cream should be absorbed and the potatoes will be fork-tender without any resistance. To check, insert a thin knife into the center; it should slide in easily.
  11. Once baked, remove from the oven and let rest for 10 to 15 minutes before serving. This resting period allows the cream to be absorbed further and the layers to set, making it easier to slice and serve clean portions.
  12. Garnish with fresh thyme leaves and an extra crack of white pepper, if desired. Serve hot as a rich and elegant side dish alongside roasted meats or a crisp green salad.

Notes

Storage: Leftover dauphinoise potatoes can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in a small baking dish and cover with foil. Warm in a 350°F / 175°C oven for 15-20 minutes, or in the microwave on medium power in 1-minute intervals, until heated through. Freezing is not recommended, as the cream-based sauce may separate and become watery upon thawing. For best results, make ahead and refrigerate the assembled dish (before baking) for up to 24 hours. Let it come to room temperature for 30 minutes before baking, and add an extra 10-15 minutes to the covered baking time.

Nutrition

Keywords: dauphinoise potatoes, gratin dauphinois, Gordon Ramsay potatoes, scalloped potatoes, creamy potato bake, French side dish, sliced potato casserole, garlic cream potatoes, holiday side, comfort food, baked potato gratin

Find it online: https://gordonramsaydishes.uk/gordon-ramsay-dauphinoise-potatoes/