Best Dauphinoise Potatoes with Gruyère

5 from 1 vote

Layers of potatoes and cheese baked in a creamy sauce steeped with garlic and rosemary for the best ever potato casserole.

Course: Side Dish

Cuisine: French

Keyword: Dauphinoise potatoes, Dauphinoise potatoes with Gruyère

Servings:

Calories: 356.8kcal

Author: Susan Pridmore

Preheat the oven to 425˚F.
Butter an 8" X 8" baking dish with ½ tablespoon of the unsalted butter. Cut one of the cloves of garlic in half and rub the inside of the baking dish with it.
Combine the milk, cream, water, Better Than Bouillon, rosemary, salt, pepper, and remaining 1 ½ tablespoons butter in a medium saucepan over medium heat. Smash and mince the remaining garlic and add to the pot.
Bring to a gentle simmer and cook for 5 minutes. Do not allow the liquid to come to a full simmer as the cream may break.
Cool on the stove and remove the rosemary sprigs, leaving any detached rosemary leaves in the liquid.
Scrub the potatoes and slice them (unpeeled) about ⅛" thick using a hand-held mandolin. I used the thinnest setting on my mandolin and sliced them all up in about 5 minutes.
Alternatively, use a sharp chef's knife to slice the potatoes.
Arrange half of the potato slices, overlapping them, in layers in the baking dish. Salt and pepper each layer before beginning the next layer.
Sprinkle half of the grated cheese over the top of the layers.
Repeat with the remaining potato slices and cheese.
Pour the warm creamy liquid over the potatoes.
Place the baking dish on a baking sheet, and slide into the oven. Bake for 30 minutes.
Pro-tip: Check it after 20 minutes to see if it's browning too quickly. If so, cover with foil, and continue to bake until the potatoes are tender.