Domino Dauphinoise Potatoes
Domino Dauphinoise Potatoes are a stunning twist on the classic French dish, featuring thinly sliced potato stacks arranged like dominoes. Each layer is baked in a luscious mixture of cream, garlic, and herbs until tender and golden. The result is a perfect combination of crispy edges and soft, creamy centers, making it an irresistible side dish. Elegant yet comforting, these potatoes are a guaranteed crowd-pleaser for any meal.
Tasty Team
78% would make again
Total Time
2 hr 20 min
2 hr 20 min
Prep Time
20 minutes
20 min
Cook Time
2 hr
2 hr
Total Time
2 hr 20 min
2 hr 20 min
Prep Time
20 minutes
20 min
Cook Time
2 hr
2 hr
Ingredients
for 4 servings
- 1.5 lb russet potato
- 1.5 cups heavy cream
- 4 garlic cloves
- 1 sage bunch
- 1 thyme bunch
- 5 dried bay leaves
- ¼ cup unsalted butter, melted
- 3 tablespoons garlic powder
- ½ cup grated parmesan cheese
- 1 bunch of chives, minced
- freshly ground black pepper, to taste
- kosher salt, to taste
Nutrition Info
- Calories 594
- Fat 47g
- Carbs 45g
- Fiber 4g
- Sugar 4g
- Protein 10g
Estimated values based on one serving size.
Preparation
- In a saucepan over medium low heat, add in the heavy cream and bring it to a low simmer. Once it’s simmering, add in the garlic cloves, sage, and half of the thyme. Remove the pot from heat and let it infuse for 30 minutes.
- Preheat the oven to 350˚F (180°C).
- While the cream is infusing, wash and peel the potatoes. Using a mandolin slicer, or a sharp knife, cut the potatoes into ⅛-inch slices and place in a large mixing bowl. Season the potatoes with 2 teaspoons of kosher salt and toss to coat. Add potatoes to an 8 inch circular greased baking dish, in a row, like dominoes.
- Strain and pour over the infused cream directly onto the potatoes. In a small bowl, mix together the garlic powder,1 teaspoon kosher salt, and melted butter.
- Pour butter over the potatoes. Tuck the bay leaves into the potatoes and add pepper, thyme, and ¼ cup of grated parmesan cheese over the top.
- Bake for 1 hour until the potatoes are tender, then broil on high for about 4-6 minutes or until the tops are crispy and golden.
- Garnish with chives, remaining ¼ cup of parmesan, black pepper, and salt.
- Enjoy!
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