Print

Dauphinoise Potatoes with Thyme and Nutmeg: A Indulgent Twist

Dauphinoise Potatoes with Thyme and Nutmeg
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Dauphinoise Potatoes with Thyme and Nutmeg is a rich, creamy dish that combines the earthiness of thyme and the warmth of nutmeg, creating an indulgent side that elevates any meal.

Ingredients

Scale
  • 2 pounds potatoes
  • 2 cups heavy cream
  • 1 cup milk
  • 2 cloves garlic, minced
  • 1 teaspoon thyme, dried
  • 1/4 teaspoon nutmeg, grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cheese, grated (such as Gruyère or Parmesan)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a baking dish with butter.
  3. Slice the potatoes thinly and layer them in the baking dish.
  4. In a saucepan, combine the heavy cream, milk, garlic, thyme, nutmeg, salt, and pepper. Heat until just simmering.
  5. Pour the cream mixture over the potatoes, ensuring they are covered.
  6. Sprinkle the grated cheese on top.
  7. Bake for 45-60 minutes, until the potatoes are tender and the top is golden brown.
  8. Let it cool slightly before serving.

Notes

  • Add more cheese for an extra creamy texture.
  • Make it a day ahead and reheat before serving for the best flavor.

Nutrition

Find it online: https://www.quickmealmuse.com/dauphinoise-potatoes-with-thyme-and-nutmeg-a-indulgent-twist/