Pommes Dauphinoise
Updated Oct. 12, 2023
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound round white potatoes, peeled and sliced thin
- ½cup heavy cream
- 3tablespoons unsalted butter
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
257 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 359 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Arrange the potatoes in layers in a buttered 9-inch baking dish, pouring on a little cream and adding butter, salt and pepper to each layer as you go.
- Step 3
Top with cream, salt, and pepper and bake for 30 to 40 minutes, or until the potatoes are cooked and the top is brown.
Private Notes
Comments
This is how I learned to make this from a French friend, with minor exceptions. He rubbed the baking dish with garlic prior to buttering, and he grated a bit of nutmeg onto each layer, in addition to sprinkling with salt and pepper. It's delicious. Mine always takes long than 40 minutes to cook, however. I've tried making this with half and half instead of heavy cream, and it is not nearly as good.
This is delicious as is (I rub the dish w/a cut clove of garlic & mix w/grated nutmeg). I’ve also made a variation: ~4 pieces crumbled bacon among the layers ~sprinkle w/1/2 C grated Gruyère 30 min. in (40 min. total)
Use white pepper and freshly grated nugmeg
Followed the notes plus added butter when tossing potato slices as well as nutmeg, salt and pepper. I didn’t use cheese on too but would have been amazing to finish it.