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Home > Restaurants > Recipes > Pommes Dauphinois

Pommes Dauphinois

Provided by: Chef Liz Johnson

Photo by Bobby Doherty/New York Magazine
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3 cups heavy cream
4 cloves garlic, sliced
1 tbs. whole black peppercorns
3 sprigs thyme
1 tbs. salt
1 tsp. butter
Freshly cracked black pepper
9 Idaho medium/large potatoes


Add the cream, garlic, peppercorns, and thyme to a large saucepan. Bring to a boil, remove from heat, and allow to steep, covered, for 30 minutes. Strain the cream and season with salt. Butter a gratin pan and sprinkle cracked pepper over the butter. Meanwhile, peel the potatoes and slice thinly on a mandoline. Preheat oven to 350 degrees. Heat the strained cream to a simmer and drop in the potato slices one by one while rotating the pan, to help the starch from the potato activate. Bring to a boil and simmer for 5 minutes, stirring occasionally to stop the potatoes sticking. When the cream has thickened with the starch from the potatoes, transfer to a baking dish and bake for 45 minutes to an hour, or until the top is golden. (Published 2016)