Dauphin style potatoes with cream
6 servings
45 minutes
Dauphinoise potatoes with cream is an exquisite dish of French cuisine rooted in the Dauphiné region. This delicate, creamy treat is known for its subtle aroma of garlic and buttery softness. Thin slices of potato soaked in cream and butter create a harmonious blend of textures, while the final layer of Parmesan adds a refined crust with rich flavor. Baked at low temperature, dauphinoise potatoes acquire a golden hue and melting consistency. The dish pairs perfectly with meat or fish mains but can also stand alone as a gastronomic delight.
1
Peel the potatoes. Wash and dry them. Cut into thin round slices.
- Potato: 7 pieces
2
Take a deep baking dish or a deep skillet. Grease the bottom and sides of the dish with half a clove of garlic. Do the same with butter.
- Garlic: 2 cloves
- Butter: 100 g
3
Do not throw away the garlic. We will need it.
4
Layer the dish with potatoes to completely cover the bottom. Place pieces of butter on top. Sprinkle with salt, pepper, and spices.
- Potato: 7 pieces
- Butter: 100 g
- Salt: to taste
- Ground pepper blend: to taste
- Dried marjoram: to taste
- Dried caraway leaves: 5 g
5
Spread a layer of cream well using a spatula or knife.
- Cream 20% fat: 100 ml
6
Again layer potatoes on top. Salt, pepper, spices to taste. Layer of cream.
- Potato: 7 pieces
- Salt: to taste
- Ground pepper blend: to taste
- Dried marjoram: to taste
- Cream 20% fat: 100 ml
7
Repeat the operation until the ingredients run out.
- Potato: 7 pieces
- Salt: to taste
- Ground pepper blend: to taste
- Dried marjoram: to taste
- Cream 20% fat: 100 ml
8
The last layer is generously sprinkled with cheese.
- Grated Parmesan cheese: 250 g
9
Preheat the oven to 150 degrees.
10
Put the potatoes there to bake. Bake until the dish takes on a golden hue.
