Potatoes dauphinoise

Potatoes dauphinoise

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(55 ratings)

Prep: 20 mins Cook: 1 hr - 1 hr, 15 mins

Easy

Serves 6
A rich and indulgent example of French cuisine for turning spuds into something more exciting

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal289
  • fat17g
  • saturates9g
  • carbs30g
  • sugars0g
  • fibre2g
  • protein7g
  • salt0.2g
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Ingredients

  • knob butter, for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1kg waxy potato, such as Desirée
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 150ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 142ml carton double cream
  • 1 garlic clove, peeled and halved
  • 2 sprigs thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • pinch freshly ground nutmeg
  • 25g Parmesan, freshly grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat oven to 160C/fan 140C/gas 4. Line an 20cm (8 inch) square tin with greaseproof paper, making sure there are no holes for the liquid to seep through, then butter the paper. Peel and slice the potatoes to the width of a £1 coin and pat dry.

  2. Pour the milk and cream into a pan, then add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.

  3. Layer half the potatoes in the tin, overlapping the slices, sprinkling each layer with a little salt and pepper. Pour over half the liquid and finish layering, then add the rest of the liquid and scatter over the cheese. Bake for 1-1¼ hrs until the potatoes are tender and the top is golden. Leave to stand for 5 mins, then cut into 6 portions and serve.

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Comments, questions and tips

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Frantic Flapjack
24th Jun, 2012
4.05
This was absolutely delicious and so easy to make. Agree with Birdie's comment. The greaseproof paper ripped to shreds. If I made it again, I would just grease the dish well. Also, it doesn't serve 6 people, more like 4.
hunt3581
18th Apr, 2012
It tasted good but DO NOT USE greaseproof paper, it was a disaster. It ripped to pieces and then proved almost impossible to serve it. It served no purpose whatsoever.
s_elliott
11th Apr, 2012
5.05
Can't believe how good this was given that it is so incredibly simple! Everyone is hassling me for the recipe. @ GlamourPuss86 - not sure I would want to reheat for a dinner party, but I did have 10 people over last night and the beauty of this is that you can just slam it in the oven and pretty much forget it. It can easily handle another 30 mins cooking if you are running a bit late (as I was!). Good luck
glamourpuss86's picture
glamourpuss86
7th Apr, 2012
Has anyone tried cooking and reheating this? I have a dinner party for 10 (yes i'm mad!) andanything I can do to save time would be a god send!!
angelal2366
22nd Mar, 2012
5.05
A gorgeous potato side dish. I made this for a party of 16 alongside apricot stuffed pork loin and vegetables. It was quite rich but very moorish and the leftovers were lovely warmed up the next day. Would definately recommend making.
caroline768
3rd Mar, 2012
Followed this recipe every step of the way and can only say this is the most delicious dauphinoise I've ever tasted. Didn't change a thing and my dinner guests loved it!
julie1410
21st Jan, 2012
Amazing , best I have ever made.
chrisluckin
20th Nov, 2011
5.05
I copied the rcipe just as it appeared on the screen. I was just having a bit of fun as I often cook the sunday roast, but just wanted to try something different; it worked.
chrisluckin
20th Nov, 2011
5.05
I am a newcomer to cooking. This recipe was fantastic. Thanks
cupacake
17th Nov, 2011
4.05
This recipe was very good, but I just couldn't see the use of the greaseproof paper, not least because when I took the dish out of the oven and cut it into squares, I then had to peel away the paper that had started to break into pieces on the base of the dish! It was messy and risky as my guests may well have had a piece left on their slice.

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