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Potatoes Dauphinoise

Potatoes Dauphinoise - potatoes in a cheese and cream sauce

There is nothing more sumptuous than a dish of Potatoes Dauphinoise sitting on a holiday table.  These cheese and cream filled potatoes are laced with fresh herbs and a garlic and baked to a soft and lush texture.  

Creamy, flavorful and indulgent, Potatoes Dauphinoise feels like a fancy 5 star dish but it’ll surprise you how simple it is to prepare.

I adore poetry and poignant quotes so I’ve jotted a few below in honor of this holiday season. Many blessings to you and yours!

My little Christmas gift to you and a few poems to brew…

I heard the bells on Christmas Day
Their old, familiar carols play,
And wild and sweet
The words repeat
Of peace on earth, good-will to men!

~Henry Wadsworth Longfellow

The best and most beautiful things in the world cannot be seen or even touched. They must be felt with the heart. Wishing you happiness.
~Helen Keller

Blessed is the season which engages the whole world in a conspiracy of love.
~ Hamilton Wright Mabie

At Christmas play and make good cheer, for Christmas comes but once a year.
~Thomas Tusser

Delicious Wishes for the Happiest of Holidays!

Loads of Love,


Potatoes Dauphinoise

Serving Size: 6

Potatoes Dauphinoise


  • 2 lbs Yukon Gold or Red Potatoes, peeled and thinly sliced
  • 2 tblsp butter, softened
  • 1 pint cream
  • 2 cloves garlic finely chopped
  • ½ Cup grated cheese, such as Gruyère or Comte if you can find it
  • Salt and fresh ground black pepper
  • 1 tblsp chopped fresh Thyme or Rosemary (Optional)


  • Preheat your oven to 350 degrees. Use some of the butter to grease a shallow ovenproof dish large enough to hold the potatoes in four layers.
  • Heat the cream to just below boiling point. Make a layer of potatoes in the dish, pour on a little cream and then season with salt and pepper. Then scatter a bit of the chopped garlic, herbs and cheese. Make three more layers in the same way, and then pour on enough cream to cover the top layer of the potatoes and sprinkle with remaining cheese. Dot the top with remaining butter.
  • Cover the potatoes tightly with foil and bake for 1 hour.
  • Increase oven temperature to 400 degrees and remove the foil from the potatoes. Bake potatoes another 15 minutes or so until they are very tender and almost all the cream has been absorbed and the top of the gratin is bubbling and golden.
  • Let the potatoes sit for a few minutes before serving.
  • Options: You can make this gratin without the cheese and herbs and it tastes just as delicious. As well, substitute the garlic with caramelized onions. For a complete meal add 1-2 cups diced smoked or honey ham and ½ cup of peas.
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