Dauphinoise Potatoes

Yield: 6 servings  Time: 2.5 hours


  • 2 pounds Golden Potatoes, thinly sliced (use Mandolin)
  • 2 ½ C Heavy Cream
  • 2 T Butter
  • 7 Sprigs of Fresh Thyme
  • 4 Garlic Cloves, smashed 
  • 2 tsp Salt
  • 2 tsp Pepper
  • 1 C Manchego Cheese, grated 


  1. Preheat oven to 325°F
  2. In a saucepan, combine heavy cream, garlic, thyme, and butter
  3. Heat mixture over medium-to-low heat until it begins to simmer
  4. Let simmer for 30-40 minutes (Thyme leaves will fall off; remove sprigs)
  5. Use an immersion blender to combine garlic smoothly into the cream
  6. In a 6 x 9 pan, arrange a layer of sliced potatoes in the baking dish, slightly overlapping them 
  7. Pour a portion of the cream mixture over the potatoes, coating the potatoes
  8. Sprinkle salt and pepper over the cream
  9. Add ¼ C Manchego Cheese evenly
  10. Repeat the process, layering the potatoes, pouring cream mixture, adding salt & pepper, and putting Manchego Cheese over each layer until all the potatoes and/or cream are used
  11. Bake for 1 hour without the last layer of Manchego Cheese
  12. Let cool, cover, and refrigerate overnight
  13. Preheat oven to 375°F
  14. Sprinkle the remaining Manchego Cheese over the top
  15. Bake until golden brown
  16. Let sit for about 10 minutes before cutting into squares and serving

Go Rogue by steeping jalapenos in the cream.

If you’d like to have The Rogue Chef make this dish for you, contact Chef Jeff at www.TheRogueChefBranson.com.

Check out this published recipe in the Branson Globe and in Lost on the Lake Magazine.