I don’t know about you, but I can eat potatoes in any form!
This potato casserole is among my favorites. Thinly sliced potatoes are baked in a garlic cream sauce studded with fresh thyme. Warm and creamy and slightly crunchy, these Dauphinoise potatoes are a perfect side to any meal.
Though the name of these potatoes sounds pretty fancy (Potatoes Dauphinose are a classic French dish of potatoes cooked in crème fraiche and garlic); there are really only 4 ingredients plus salt and pepper. The thin stacks of potatoes are creamy and soft, while the tops are crisp and crunchy.
Special enough for a holiday meal, simple enough to enjoy with your weeknight supper.
- 2½ pounds of Yukon Gold potatoes, thinly sliced
- 2¼ cups of half and half
- 3 cloves of fresh garlic, minced
- 1 Tablespoon of fresh thyme
- ½ teaspoon of kosher salt
- freshly cracked pepper to taste
- 2 Tablespoons of butter, softened, to grease your casserole dish
- Preheat the oven to325 degrees F.
- Butter your casserole dish.
- Combine the half and half, garlic, thyme, salt and pepper in a large bowl.
- Add the potatoes and toss gently.
- Layer the potatoes in your casserole dish.
- Pour the remaining cream over the top.
- Bake for 45-50 minutes, pressing down on the potatoes every 15-20 minutes.
- During the last 15 minutes increase your oven temperature to 350 degrees F.
- Set the casserole under the broiler for 5 minutes until the top layer is golden.
- Serve immediately.