Dauphinoise Potatoes with Thyme & Lavender

Thinly sliced potatoes are layered with cream infused with garlic, thyme and a delicate touch of lavender, then baked until tender and aromatic. The covered bake allows the potatoes to soften evenly and absorb the subtle herbal notes before finishing uncovered for lightly golden edges. True to tradition, this dauphinois is made without cheese, allowing the richness of the cream and the gentle floral nuance of lavender to take center stage.

3½ pounds Yukon Gold potatoes

2 cups heavy cream

1 cup whole milk

2 cloves garlic, peeled and smashed

3 sprigs fresh thyme

½ teaspoon dried culinary lavender buds

2 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ cup full-fat Greek yogurt

2 tablespoons unsalted butter

Preheat the oven to 350°F.

In a small saucepan, combine the cream, milk, garlic, thyme, and lavender. Bring to a gentle simmer over medium-low heat, then remove from the heat. Cover and let steep for 15-20 minutes while you prepare the potatoes.

Peel the potatoes and slice them very thinly (about ⅛-inch thick) using a mandoline or sharp knife.

Strain the cream mixture, discarding the aromatics. Season the infused cream with salt, pepper and stir in the Greek yogurt until smooth.

Add butter to your casserole dish and set it in the oven just until melted. Carefully swirl to coat the bottom and sides of the dish.

Arrange the potatoes in overlapping layers in the prepared dish. Pour the infused cream evenly over the potatoes, ensuring the liquid settles between the layers.

Cover and bake for 45 minutes. Remove the lid and continue baking for an additional 30–40 minutes, until the potatoes are completely tender and the top is lightly golden with bubbling edges.

Let rest for at least 15 minutes before serving to allow the cream to set for clean slices.