Creamy, cheesy, and totally indulgent, Dauphinoise potatoes are thinly sliced spuds baked to melt-in-your-mouth perfection.
Imagine sinking your fork into a heavenly cloud of creamy, garlicky, cheesy delight. Yes, we’re tackling dauphinoise potatoes—but for one! Perfectly portioned, unapologetically indulgent, and guaranteed to make your taste buds dance. Follow this recipe for full details and a flavor journey that’ll make you forget you’re cooking solo.
Dauphinoise Potatoes for One
Indulge in the ultimate comfort food – creamy, cheesy, and oh-so-delicious Dauphinoise Potatoes. Perfect for a solo gourmet experience. Trust me, these spuds are so good, they’ll make you forget the potato famine ever happened.
- Cooking Method: Oven-baked
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Cuisine Type: French
Ingredients
- 1 medium potato (about 200g), thinly sliced
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 clove garlic, minced
- 1/4 cup grated Gruyère cheese
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon fresh thyme, chopped
- Butter, for greasing
Cooking Instructions
- Preheat your oven to 350°F (175°C). Yes, get that oven going!
- Butter a small, ovenproof dish. If you miss a spot, the cleaning later will remind you!
- Layer half of the potato slices in the dish. Channel your inner artist.
- In a saucepan, heat the heavy cream, milk, and garlic over medium heat until it’s about to simmer. Don’t let it boil, or it’ll be cream chaos.
- Pour half of the cream mixture over the potatoes. This is where the magic begins.
- Sprinkle with half of the Gruyère cheese, salt, and pepper, and a sprinkle of thyme.
- Layer the remaining potatoes on top. Pretend you’re playing Tetris. Food Tetris.
- Pour the rest of the cream mixture over the second layer of potatoes. Creamy goodness everywhere.
- Top with the remaining Gruyère cheese. Because cheese is life.
- Cover with aluminum foil and bake for 40 minutes. Uncover and bake for an additional 20 minutes until golden and bubbly. Watch it like a hawk. A hungry hawk.
- Let it stand for 5 minutes before diving in. If you can wait that long. Bon appétit!
Suggestions
- Alternative Ingredients: Substitute Gruyère with Comté, Cheddar, or Swiss for a different flair.
- Garnishing Options: Top with fresh parsley or chives for a pop of color and a touch of freshness.
- Cooking Tips: Ensure even potato slices for uniform cooking. A mandoline slicer can make you feel like a kitchen ninja.
