Potatoes Dauphinois

Course Side
Cuisine Greek
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 3 lbs potatoes 1/8" slices
  • 3 cloves garlic peeled and smashed
  • 1 tbsp organic black peppercorns
  • 1/4 tsp organic thyme dried
  • 2 organic bay leaves dried
  • 2 tbsp fine sea salt
  • 4 cups heavy cream
  • 1 1/2 cups Parmesan cheese
  • 3 tbsp butter at room temperature
  • Panko bread crumbs


  1. Preheat oven to 400° F.
  2. Generously butter a 2-1/2 to 3 quart gratin dish or other shallow baking dish.
  3. Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in a square of cheese cloth and securing with string.
  4. In a heavy 6 quart saucepan, combine potatoes, bouquet garni, salt, garlic, cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can be pierced with a fork (about 10 minutes). Using slotted spoon, remove bouquet garni and garlic and discard.
  5. Spread potato mixture in buttered dish and sprinkle with cheese and bread crumbs. Bake until top is brown and potatoes are tender (about 30 to 40 minutes). Let stand 15 minutes before serving.