Potatoes dauphinoise

Potatoes dauphinoise

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(54 ratings)

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


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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  • knob butter, for greasing



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

  • 1kg waxy potato, such as Desirée



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

  • 150ml full-fat milk



    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


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


  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 (67)

lovefood11's picture

It's very helpful to watch GoodFood Video how to make this meal in advance!

lovefood11's picture

Delicious meal!

carpox's picture

Angus is right - try the real thing.

sylvia's picture

I love this dish. Have made it loads of times since I found it in the good food magazine - always a hit. Easy to prepare and yummy to eat.

michelleb1310's picture

I made this but doubled the quantities for a family gathering, I made the sauce the night before and put it in the fridge once i'd strained it and it had gone cool. I added a good big pinch of freshly grated nutmeg to the millk and cream mixture and put 2 sprigs of thyme in with the mixture too, the result was beautiful creamy garlicky potatoes, I didn't use parmesan on top, I used gruyere cheese, topped it of nicely.

mrskitson's picture

I love this recipe - make it again and again. My favourite potato dish.

sheepcat's picture

Brilliant and simple.

thenewmrso's picture

Delicious - a hit!

helenshaftoe's picture

They were Delicious try them with parmesan it's yummy.

tempted's picture

cheddar for me and add some lightly cooked onions red or white delicious can we freeze this ????
great for salads or on cold winter eveings with bangers hmmm

tonytt3's picture

Could you please correct the recipe. 8cm square tin makes no sense, but I didn't know what you intended!

Excellent receipe apart from that - better than Delia's!

happyme6's picture

Yum,Yum made it for a dinner party went down a storm & my guest took the recipe with them. and such an easy recipe, will use the recipe again.

fotthox's picture

This is a great recipe, practically foolproof. I followed the advice (in the comments) to parboil the spuds for 4 mins which worked a treat. I also used some really nice desirees in it. We used to buy Tesco Finest potato dauphinoise - this is every bit as good.

paulidry's picture

I can't find an 8cm tin anywhere. Even if I could, I think I would have to pile the ingredients about 80cm high

kc2com's picture

Really nice one! TRy adding mustard powder for a change! 3 tsp mmm.

choccamocha's picture

Made this recipe for a family dinner and served it with chicken stuffed with garlic and herb cheese, wrapped in parma ham.
It was gorgeous, went down really well with both kids and adults.
I par-boiled the sliced potatoes for 4 minutes, as suggested above, didn't bother lining the dish with greaseproof paper, just buttered it, which worked out fine, and added an extra glug of cream......delicious! Will definitely make again!

marie_12345's picture

Made these for a dinner party, and they were a huge hit! I'm a garlic lover, and added 4 cloves. Will definitely make again for a special occasion.

sarahbyfield's picture

Excellent! I added a little parmesan to the cream & milk to make it all a bit cheesier and it was scrumptious!!!!!

jbramley's picture

Next time I need to parboil the potatoes first I think (whether this is common sense I don't know, but I didn't - it came out very dry and gritty)

andrzej1952's picture

I am sure the dish size should be 8ins and not 8cm as stated!!


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