Dauphiné potatoes baked in the oven under a cheese crust

Country kitchen

The delicious Dauphiné potato (also known as Dauphinois or Dauphine) is a traditional French dish. It takes its name from the historical region of France where the baked potato slices, topped with a cheese crust, were first prepared.

This recipe, complete with photos, doesn't require any special culinary techniques. However, oven-baked Dauphiné potatoes are delicious, refined, aromatic, and tender. This dish is a safe centerpiece for any holiday table, replacing the usual mashed potatoes.

Ingredients:

potatoes – 800 g;
cream with 15-20% fat content - 200 ml;
chicken eggs, category C-1 – 1 pc.;
butter – 50 g;
hard cheese – 150-200 g;
garlic – 1 clove;
ground black pepper – a pinch;
table salt – 0.75 tsp (to taste);
nutmeg, dried Provencal herbs - a pinch each.

How to Cook Dauphiné Potatoes

It's best to use long, even-shaped potatoes, free of bruises and damaged areas. Wash the potatoes, peel them, and slice them into thin (1.5-2 mm thick) slices. You can use a mandoline or a food processor with a slicer attachment to slice the potatoes.

Grate the cheese on a coarse grater.

Pour the cream into a deep bowl and beat in the egg.

Add salt and spices – ground pepper, nutmeg, a mixture of Provencal herbs.

Mix with a whisk, lightly whisking the mixture.

Set aside about a third of the cheese for now, and add the rest to the creamy egg mixture.

Mix.

Rub the inside of a heat-resistant dish (ceramic, glass, metal) generously with garlic, peeling the clove and cutting it in half.

Also grease the inside of the pan with butter, and put the remaining piece in the refrigerator so it doesn’t melt.

Place potato circles in the pan, overlapping each one slightly.

Pour some of the creamy cheese mixture over the potato layer.

Place the dish in the same order until you run out of potatoes or until there is no more space in the pan.

Sprinkle the Dauphiné potatoes with the reserved cheese and distribute the remaining butter over the cheese.

sprinkle with cheese, put pieces of butter

Place the dish in a preheated oven at 170-180 degrees Celsius (350-375 degrees Fahrenheit) for 45-60 minutes, until the potatoes are tender. Cooking time and temperature may vary depending on the oven model, specifications, and features.

Dauphiné potatoes can be served immediately after cooking, divided into portions.

The potatoes will be covered with a golden-brown, cheesy crust, and the inside will be soft and tender. After serving, you can sprinkle the dish with chopped herbs, fried onion rings, or bacon bits.

Bon appetit!