Cheesy Dauphinois Potatoes

These cheesy dauphinois potatoes make a delicious and decadent side.

Cheesy Dauphinois Potatoes
Serves 6
These cheesy potatoes make a delicious and decadent side.
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  1. 3 pounds Yukon gold potatoes, sliced ½ inch thick
  2. 1 cup shredded fontina cheese, divided
  3. 1 cup shredded Cheddar cheese, divided
  4. 1½ teaspoons kosher salt, divided
  5. ¾ teaspoon ground black pepper, divided
  6. ½ cup heavy whipping cream
  7. Garnish: chopped fresh sage
  1. Preheat oven to 400°. Spray a 2-quart baking dish with nonstick baking spray.
  2. Layer potatoes in concentric circles until potatoes cover the bottom of the prepared pan. Sprinkle with 2 tablespoons fontina cheese, 2 tablespoons Cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Repeat layers twice or until potatoes fill the pan. Pour cream over potatoes, and top with remaining cheese. Bake until potatoes are tender, about 1 hour. Garnish with chopped fresh sage, if desired.
Louisiana Cookin


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