Pommes Dauphinois is the fancy French name for these Holiday Creamy Cheesy Potatoes and one of my favorite dishes of all time. My Irish heritage means that I love just about any potato preparation, especially when cream, shallots, thyme, and cheese are involved!
The trick to these luscious potatoes is slicing them very thinly (I used my food processor but a mandolin or great knife skills would work just as well) and layering them into a baking dish. Then sprinkle with a few shallots for more flavor, shredded cheese, and fresh thyme. Keep layering until you reach the top of your dish. Pour on the seasoned cream, and a final sprinkling of cheese gives you a beautifully browned top.
We were lucky to have Pommes Dauphinois in Paris and each time it was a treat. There is something so perfect about digging into a big pile of creamy cheesy potatoes when the days are shorter and the air brisk. Add a perfectly cooked steak and a glass of red wine and I am one happy camper!
The pure classic dish doesn’t contain shallots, but I love them so much and they add another layer of flavor that I just had to add a few between the potatoes. Feel free to leave them out if you want.
You may be thinking that these sound very similar to potatoes au gratin and you would be right. But don’t confuse them with scalloped potatoes. Au gratin are naturally gluten-free, using the cream and natural starch from the potatoes to make the sauce. Scalloped potatoes use a flour-based roux and while good are not nearly as delicious as these creamy cheesy potatoes.
This is definitely not a low-calorie dish which makes it perfect for the holidays or special occasions. It is worth the splurge occasionally!!
You should consider putting these on your holiday menu because they go with everything, no matter what main course you are serving! These potatoes are the perfect side dish, but if you’re like me, they become my main course the next day when I am eating through the leftovers. Who needs meat when you’ve got the world’s best creamy cheesy potatoes?!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features an Old Fashioned Holiday Recipe, and our host is Liz who blogs at That Skinny Chick Can Bake.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious holiday dishes!
This recipe is naturally gluten-free!
See the links below for more inspiration and great recipes!
Old Fashioned Holiday Recipes
- Arepa de Huevo: Fried Corn Cake & Egg Sandwich – Mother Would Know
- White Chocolate Eggnog Martini – The Redhead Baker
- Spiced Meatballs in Tomato Sauce – From a Chef’s Kitchen
- Homemade Crescent Rolls – Karen’s Kitchen Stories
- Green Bean Casserole from Scratch – The Wimpy Vegetarian
- Holiday Creamy Cheesy Potatoes – The Heritage Cook
- Chocolate Truffle Mousse – That Skinny Chick Can Bake
- Cranberry Apple Pie with Grand Marnier Whipped Cream – Creative Culinary
Holiday Creamy Cheesy Potatoes (Gluten Free)
Adapted from a Julia Child Recipe
Yield: 6 to 8 servings
1 cup heavy cream or half and half
1/2 cup milk
1 clove garlic, peeled and smashed
3 tbsp butter, cut into cubes
2 lb starchy potatoes, such as Russets, peeled
Kosher salt and white pepper
2 shallots, peeled and minced
3 tsp fresh thyme leaves, plus extra sprigs for garnishing
2 cups grated Gruyere or mozzarella cheese
Set a rack in the center of the oven and preheat to 425°F. Butter a 2-quart baking dish.
Place the cream, milk, garlic, and butter in a saucepan and gently bring to a simmer – there will be steam coming off the surface and small bubbles will form around the edges – stirring often to avoid scorching. Remove from the heat and let steep while you assemble the casserole.
Cut the potatoes into 1/8-inch thick slices with your mandolin or food processor. Working with 1/3 at a time, layer them, slightly overlapping, in the bottom of the prepared baking dish. Sprinkle with salt and pepper, half of the shallots and thyme and 1/3 of the cheese. Repeat with another layer. Finish with the final potatoes, creating an attractive pattern for the prettiest presentation if you want. Reserve the last of the cheese.
Remove the garlic from the cream and pour slowly over the potatoes. Sprinkle the top with a little more salt and pepper. Top with the remaining cheese.
Bake for 25 to 30 minutes, until the potatoes are fork tender, the cream is bubbling, and the top is browned. Remove from the oven and let rest for 10 minutes before cutting and serving. Garnish each serving with a sprig of thyme if desired.
Contact Barb for more information on the Progressive Eats team!
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