Here in Maryland the transition of seasons—summer into fall—is traditionally marked by the opening of the Annapolis Boat Shows: two back-to-back weekends, one for powerboats and one for sailboats. Ask any local and they will agree. This change of seasons also ushers in the return of comfort food; and don’t we love that! High on the list of “stick to your ribs” autumn food is creamy scalloped potatoes, aka Potatoes au Gratin, aka Dauphinoise. What can kill this dish is too many potatoes, not enough cream. So Galley Pirates is here to help you create the creamiest of creamy French Dauphinoise.

Dauphinoise

2.5 pounds Yukon Gold, thinly sliced (about 1/8 inch thick)
Kosher salt and freshly ground black pepper
2 cups grated Gruyère cheese (or Jarlsberg, Emmental, or Fontina)

Cream Sauce

1 small garlic clove, pressed
3 cups heavy cream
2 tbsp butter, melted plus more for greasing the dish
5 sprigs fresh thyme
Freshly ground nutmeg
Salt, plus more to taste

Butter a casserole or deep dish pie pan. I like the thin skin of the Yukon Gold potatoes; I don’t think it’s necessary to peel them. Slice the potatoes into about 1/8″ slices. A mandolin works great for this if you have one on board.

Grate the cheese. Gruyère is much preferred but can be substituted with Jarlsberg, Emmental or Fontina.

In a small sauce pan, melt the butter and pour in the cream. Press a small garlic clove into the cream. Add thyme sprigs, a few grinds of nutmeg, and a large pinch of salt.

Warm the cream over low heat and gently simmer for 10 minutes. Take the pan off the heat and remove the thyme sprigs.

Lay a single layer of sliced potatoes in the baking dish. Sprinkle with a small pinch of salt and a grind of fresh pepper. Pour on a cup of the sauce and sprinkle with a good handful of cheese, just under a cup. Continue layering the potatoes, cream and cheese until you have almost filled the dish. (you may have left over potato slices) Pour the rest of the cream over the potatoes and sprinkle the top with the remaining cheese.

Cover the dish with aluminum foil and bake for 1 1/2 hours. I enclosed the entire dish in a “bowl” of aluminum foil to prevent boiling over into my galley oven, And I am sure glad I did. You might want to consider that.

Remove the foil and continue baking until the top is bubbling and browned, 25 to 35 minutes longer, depending on the size of your dish. You may want to light your broiler for better browning.

A fork should easily pierce the potatoes when done. Let stand for 15 minutes before serving.

PRINT RECIPE

Dauphinoise (Potatoes au Gratin)

Don't skimp on the cream! The secret to heavenly creamy potatoes.

Author: GalleyPirate

Ingredients

• 2½ lbs Yukon Gold, thinly sliced, about 1/8 inch thick This is typically one half a bag of potatoes
• Kosher salt and freshly ground black pepper
• 2 cups Grated Gruyère cheese (or Jarlsberg, Emmental, or Fontina)

Cream Sauce

• 1 Small garlic clove, pressed
• 3 cups Heavy cream (or 2 cups heavy cream and 1 cup Whole milk)
• 2 tbsp Butter, melted plus more for greasing the dish
• 5 sprigs Fresh Thyme
• Freshly ground nutmeg
• Salt to taste

Instructions

• Butter a casserole or deep dish pie pan. Slice the potatoes into about 1/8" slices. A mandolin works great for this.
• Grate the cheese. Gruyère is much preferred but can be substituted with Jarlsberg, Emmental or Fontina.
• In a small sauce pan, melt the butter and pour in the cream. Press a small garlic clove into the cream. Add thyme sprigs, a few grinds of nutmeg, and a large pinch of salt.
• Warm the cream over low heat and gently simmer for 10 minutes. Take the pan off the heat and remove the thyme sprigs.
• Lay a single layer of sliced potatoes in the baking dish. Sprinkle with a small pinch of salt and a grind of fresh pepper. Pour on a cup of the sauce and sprinkle with a good handful of cheese, just under a cup. Continue layering the potatoes, cream and cheese until you have almost filled the dish. (you may have left over potato slices) Pour the rest of the cream over the potatoes and sprinkle the top with the remaining cheese.
• Cover the dish with aluminum foil and bake for 1 1/2 hours. I enclosed the entire dish in a "bowl" of aluminum foil to prevent boiling over into my galley oven, And I am sure glad I did. You might want to consider that.
• Remove the foil and continue baking until the top is bubbling and browned, 25 to 35 minutes longer, depending on the size of your dish. You may want to light your broiler for better browning.
• A fork should easily pierce the potatoes when done. Let stand for 15 minutes before serving.

Notes