In my house we call these “delphene potatoes” and I’m not sure how we got there from dauphinoise, but it definitely doesn’t sound as elegant.
It could be the change occurred like a game of telephone – passing down the recipe over generations or maybe it came from my mom who isn’t a great speller (sorry mom). It is, as I have discovered, definitely incorrect and not what potatoes made in this style (sliced potatoes cooked in a mixture of milk and cheese) are called but I have referred to them that way my entire life and don’t see myself adapting anytime soon.
The name “dauphinoise” refers to the Dauphiné region in south-eastern France where the dish hails from. This style of potatoes is also known as “au gratin” potatoes or scalloped potatoes.
Whatever you call them thinly sliced potatoes covered in a mixture of cream and cheese and baked until golden brown on top and bubbling, it’s delicious. I always ask for an edge slice since the potatoes wind up with a crispy edge of baked cream and cheese (my personal favorite part). In my family it is tradition to have them every year on Christmas day paired with roast beef tenderloin.
Key Ingredients in This Recipe
Potatoes – In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When baked in the creamy cheese sauce they become soft and light.
Heavy cream – I add heavy cream, the thick part of the milk that rises to the top due to its high fat content to the sauce to create rich, creamy potatoes.
Parmesan – Parmesan-Reggiano is definitely one of my favorite cheeses. It’s a hard cow’s milk cheese aged for different lengths of time. I’d recommend buying a roughly cut piece of wrapped cheese from the grocery store – it’s typically a higher quality cheese.
How to Make Dauphinoise Potatoes
Heat oven. Preheat the oven to 350ºF.
Thinly slice the potatoes – Use a mandolin to thinly slice the potatoes and add to a large bowl. Cover the potatoes with the cream then add the parmesan cheese and garlic. Season with salt and pepper.
Add the potatoes. Grease a 9-inch x 11-inch glass baking dish. Use a slotted spoon to scoop the potatoes into the dish then pour the remaining cream mixture over the top.
Bake. Cover with aluminum foil and bake until the potatoes are fork tender, about 1 hour. Remove the foil and continue baking until the top is golden brown and bubbling, about an additional 15 minutes.
Let cool and serve. Let cool for about 5 minutes then cut into squares. Use a spatula to serve the dauphinoise potatoes hot.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these: