Rosti Dauphinoise
Elevate your comfort food game with Rosti Dauphinoise, a luxurious twist on two classic potato dishes. This recipe combines the crisp, golden layers of Swiss rösti with the creamy indulgence of French dauphinoise, creating a show-stopping side dish that’s as decadent as it is flavorful. Grated russet potatoes are cooked to perfection with a rich infusion of heavy cream, garlic, and fresh thyme, layered with gooey, nutty Gruyère cheese, and baked until irresistibly golden and bubbling. Perfect for holiday feasts or cozy dinner parties, this Rosti Dauphinoise is an unforgettable blend of textures and tastes. Serve it alongside roasted meats or as the centerpiece of your vegetarian spread for a guaranteed hit.
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Recipe Information
Ingredients
- 800 grams Russet potatoes
- 50 grams Unsalted butter
- 250 milliliters Heavy cream
- 100 milliliters Milk
- 2 Garlic cloves
- 2 Thyme (fresh sprigs)
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 100 grams Gruyère cheese, grated
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a medium-sized ovenproof dish with butter or olive oil.
Peel the russet potatoes. Grate them using a coarse box grater or a food processor with a grating attachment. Transfer the grated potatoes into a clean kitchen towel and wring out as much moisture as possible.
In a small saucepan, combine the heavy cream, milk, peeled garlic cloves, and fresh thyme sprigs. Heat gently over medium-low heat until it just begins to simmer. Take off the heat and let it steep for 5 minutes to infuse the flavors. Remove the garlic and thyme, then stir in 1 teaspoon of salt and 0.5 teaspoons of black pepper.
In a large skillet, heat the olive oil and half of the butter over medium heat. Add the grated potatoes, sprinkle with the remaining 0.5 teaspoon of salt, and stir to evenly coat. Cook for 5-7 minutes, stirring occasionally, until the potatoes just begin to soften but not become fully cooked.
Transfer half of the potato mixture into the prepared baking dish. Spread evenly into a thin layer and press down gently. Sprinkle half of the grated Gruyère cheese over the potatoes.
Pour half of the infused cream mixture evenly over the potato layer. Repeat with the remaining potatoes, spreading into another even layer, then top with the rest of the Gruyère cheese. Finish by drizzling the remaining cream mixture over the top.
Dot the top with the remaining butter, cut into small pieces.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Remove from the oven and let it cool for 5-10 minutes before serving. Garnish with a few thyme leaves, if desired.
Nutrition Facts
Calories |
14352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 972.0 g | 224% | |
| Saturated Fat | 541.9 g | 487% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 2554 mg | 153% | |
| Sodium | 25019 mg | 196% | |
| Total Carbohydrate | 1023.7 g | 67% | |
| Dietary Fiber | 80.1 g | 51% | |
| Total Sugars | 81.8 g | ||
| Protein | 318.2 g | 114% | |
| Vitamin D | 286.0 mcg | 6% | |
| Calcium | 7159 mg | 99% | |
| Iron | 55.6 mg | 56% | |
| Potassium | 26567 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
