Chef Fred's Potato Dauphinoise


¼ cup butter (one stick)

½ lb shredded gruyere

2 tbs chopped garlic

2 cups heavy cream

2  cups whole milk

3 lbs russet potatoes, peeled and sliced ¼ inch thick

½ tsp nutmeg

1 tsp fresh chopped thyme

salt and pepper to taste


In a non-reactive pot (non-aluminum) combine milk, cream, garlic, nutmeg, thyme, salt, and pepper.  Lay potatoes, flat, in cream mixture and bring pan to a simmer.

Turn off heat and remove potatoes.

Gently grease a 9x13 pan with softened butter. 

Place one layer of potatoes, flat, on the bottom of the pan.  Sprinkle a layer of gruyere.  Add remaining potatoes and then cream mixture until the potatoes are slightly covered. 

Add remaining cheese.  Bake for 25 minutes in a 400° oven until golden brown and potatoes are tender.

Chef tip: Eat until you pass out cause it’s that damn good.