Potatoes Dauphinoise

About This Recipe



  • 1 clove garlic, peeled and crushed
  • 2 tablespoons butter, softened
  • 3/4 pound potatoes, peeled and thinly sliced (I use a handheld Japanese mandoline that slices them very thin, 1/16 inch or so)
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1/2 cup heavy cream


  1. 1

    Preheat the oven to 325°F.

  2. 2

    Rub a shallow 8-inch gratin dish with garlic. Butter generously. Arrange the sliced potatoes in concentric circles (or any old way—it doesn’t really matter), sprinkling with salt and pepper every so often. Pour in the cream and bake 45 minutes, or until the cream has been absorbed and the tops of the potatoes are a deep golden color.


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