Go Back

Dinner Party Delights: Dauphinoise Potatoes

Author Jacqueline


  • 2 cups cream
  • 3/4 cup half and half.
  • 1 tsp roasted garlic
  • pinch nutmeg
  • 1 tsp onion powder
  • 2 tsp fresh chives
  • 1 tsp thyme
  • 1 tsp oregano
  • 6 eggs
  • 1 T dijon mustard
  • 2 cloved garlic minced or pressed
  • 8 medium potatoes peeled
  • Grated Parmesan Cheese about 2 1/2 cups (approximately)


  • Preheat the oven to 350F.
  • Place cream, half and half, roasted garlic, nutmeg, onion powder in a sauce pot. Bring up to about a simmer, then remove from heat and cool.
  • Add chives, thyme, garlic, and eggs to cooled cream mixture.
  • Very thinly slice the potatoes on a mandolin.
  • Layer the potatoes in a 13 x 9 baking pan sprayed with cooking spray. Ladle egg mixture over the top of each layer, season with salt and pepper, and top with a handful of parmesan cheese. Continue layering in this fashion (until you run out of either custard or potatoes).
  • Spray the top with cooking spray and cover with foil. Bake for an hour and a half, then uncover and cook until top is browned and the dish has set, about another 20 minutes.