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Pommes Dauphinoise RecipePommes Dauphinoise Recipe. Girl and the Kitchen

Pommes Dauphinoise Recipe


  • 1012 Cups thinly sliced potatoes (use a knife or a mandaline)
  • 2 Cups Gruyere Cheese (finely grated)
  • 1 Cup Parmesan Cheese
  • 4 Tbs butter (melted)
  • 4 Tbs flour
  • 1 quart cream (4 cups)
  • 8 oz cream cheese (cut into chunks)
  • 4 cloves garlic (minced on microplaner)
  • 1/8 tsp nutmeg
  • Kosher Salt and Freshly cracked Black Pepper
  • Fresh Chives (sliced)
  • 2 Tbs butter for baking pan


  1. Butter a 9X13 baking dish.
  2. In a heavy pot melt the butter and whisk in the flour. Cook the roux for a few minutes over medium heat to cook off the raw flour taste.
  3. Add the cream to the pot and whisk the roux into the cream until the sauce is smooth.
  4. Add the cream cheese chunks and whisk until smooth.
  5. Season this with garlic, nutmeg, Kosher salt and pepper.
  6. Lay out a layer of potatoes, sprinkle them lightly with salt and pepper.
  7. Ladle a thin layer of the sauce over the potatoes and sprinkle with Fontina and parmesan.
  8. Add another layer of potatoes and repeat this process over and over until the potatoes are gone, ending with a layer of sauce and parmesan and a sprinkling of fresh chives.
  9. Bake at 325 degrees for 1 hour or until the potatoes are tender and the top is golden brown.
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