Dauphinoise Potatoes

A classic French dish hailing from the Dauphin region of France, Dauphinoise potatoes are a culmination of all the good things: cheese (Gruyère, to be specific), cream, and potatoes. Although Dauphinoise and gratin are often used interchangeably these days, potato purists argue that the first requires cooking potatoes directly in cream as opposed to the latter, which cooks them in boiling water. (Scalloped potatoes aren’t far off either, but technically omit the cheese.)

You’ll find countless variations and renditions of each across the internet and in cookbooks; this version uses a combination of heavy cream and evaporated milk instead of the whole milk used in most recipes. It is important to watch the heat carefully while parcooking the sliced potatoes. You want to simmer the potatoes gently while ensuring the dairy mixture doesn’t boil over, burn, or break. The stabilizing power of evaporated milk helps—and yields an extra luscious interior without the use of eggs or roux. Be sure to let the potatoes Dauphinoise cool before slicing in to maintain that perfectly layered, clean-cut cross-section in all its cheesy, gooey glory.