Make These Instead Of Mashed Potatoes, You'll Thank You

Dauphinoise potatoes are the one potato recipe that will forever hold a place on my holiday dinner table.

⬇️ Get my new Cookbook ⬇️

FOLLOW ME:

Dauphinoise potatoes:
3 1/2 pounds Yukon gold potatoes
6 cups heavy cream
3 tbsp unsalted butter
4 medium shallots
5 cloves garlic
14 sprigs thyme
4 sprigs Sage
2 sprigs Rosemary
2-3 tsp Rosemary salt
1/2 tsp nutmeg (optional)
1 tsp fresh ground black pepper
8 oz Gruyère grated on the largest setting of a box grater
4 oz Parmigiana Reggiano grated on the largest setting of a box grater
Bake at 375 for 25 minutes
Broil for 4-5 minutes

Rosemary salt recipe full batch:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested

Rosemary salt recipe 1/2 batch:
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested

Rosemary salt weighted recipe:
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest

Kitchen Products I own and love:

My Camera Equipment:

DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.

[thatdudecancook]

If you have potatoes and cream in the fridge ready for mashed potatoes you are now going to have to decide if you will make these instead…

[Benni-rpor]

Made these for Christmas today, everyone absolutely loved them! The only thing I would change next time is use only one layer of potatoes in a larger dish, because the crispy, cheesy bits are just insanely good and more of that would be amazing. Still, one of the best potato dishes we've ever eaten.

[antonydevadass]

Finally did the rosemary salt. You are right, a whole different dimension. Thank you.

[seantaylor]

Transformative. Delicious. The guiltiest of pleasures. I needed 20 mins to par boil the potatoes in Reno at 4500 alt. First batch was too al dente. Also, avoid the 10 min steep by making a Bouquet garnii with the herbs and add it to the par boil. Nuts good
!

[bernarrcoletta]

The doctor in my Mom’s village survived 2 years in a Nazi prison camp by eating potato peels. That’s where the vitamins are.

[sandy-mrgj]

your dauphinoise potatoes is i believe the best recipe i've ever seen. ty

[FENmap]

Could we get a kitchen/drawer tour? I figure this is your studio kitchen because we miss the dog, but man is it close to what I would like and I'm intrigued to see how you organized.

[mattmcgriff]

Once again taking it to the next level! I’ll be preparing filets tonight following your methods to serve for our Christmas dinner. Thank you Sonny for the inspiration to make food more enjoyable!

[WhiteCleats]

Made these for my New Year's Eve dinner party. LOVED them. I looked around at a lot of recipes and almost none put in the effort of infusing the cream with aromatics like you do here. It makes all the difference -- you get a far greater depth of flavor than the dauphinoise au gratin I've made in the past. Thank you!

[mrlarry]

This dish is new to me. I like the single serving idea. I could make extras and freeze a few for later consumption.

[davidbuben]

I've made these several times now. Incredibly good. Along with your melted onions, brussel sprouts, and roast chicken recipes. (Drool)
Also a shout out to my Benriner mandolin, that I bought through your channel several years ago. It replaced my cheap Oxo mando of death, that I sliced myself several times with (don't drink and cook). I've never cut myself with the Benriner. Much more stable, well made and worth the price.

[bipboup]

Hi ! I'm from the Dauphiné region in France. Although I like cheese on top, purists don't use cheese in dauphinois potatoes. It gives a taste that's a bit different, and both are wonderful. Great job !

[markmellon]

I made these exactly to the recipe and they were fantastic, best potatoes Dauphinnoise I have ever made, thank you for the recipe.

[MrRickjitsu]

I made these in a casserole dish tonight ...couldn't find gruyere, so I used fresh parmesan instead. HANDS DOWN one of the best things I've ever eaten!!!
Thanks for sharing that one Sonny!!

[patticharron]

My first TDCC video. I popped in for a 30-second look but stayed ‘til the end. I couldn’t leave! You manage the perfect balance of instruction, great energy, humor, and a dash of silly. I dig it! Glad I stopped by! ❤️

[DontSnowMe]

2 years later, still the undisputed champ of holiday side dishes

[noel_s_visuals]

Dude. You are selling that rosemary salt like it's sour beer. But since you're not actually charging anything for it, I'm finally gonna make it because you convinced me that it's just so good that everybody has to make it. i'll comment again after i've made it.

[rjtahhan]

Made these potatoes last weekend for Cards night, Euchre in particular. Everyone loved (all 4 of us) them. But boy are they rich. I just finished the leftovers 2 days ago. LOVE the Rosemary Salt too.

[TempRF]

Just made these for the first time, took a bite and HAVE to say THANKS! These are so dang good.

[bradsimpson]

As a regular host for big holiday dinners, I stopped making mashed potatoes. They're cheap and easy to make in large quantities, and I have a regular dinner guest whose enthusiasm tends to reach beyond his skill level. So he makes mashed potatoes, and I always do an alternate preparation. This might be that preparation this year.