Pommes Dauphinoise RecipePommes Dauphinoise Recipe. Girl and the Kitchen

Pommes Dauphinoise Recipe


  • 10-12 Cups thinly sliced potatoes use a knife or a mandaline
  • 2 Cups Fontina 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


  • Butter a 9X13 baking dish.
  • 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.
  • Add the cream to the pot and whisk the roux into the cream until the sauce is smooth.
  • Add the cream cheese chunks and whisk until smooth.
  • Season this with garlic, nutmeg, Kosher salt and pepper.
  • Lay out a layer of potatoes, sprinkle them lightly with salt and pepper.
  • Ladle a thin layer of the sauce over the potatoes and sprinkle with Fontina and parmesan.
  • 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.
  • Bake at 325 degrees for 1 hour or until the potatoes are tender and the top is golden brown.