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Potatoes dauphinoise

Potatoes dauphinoise

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(54 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

    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

    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

    parm-ee-zan

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

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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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Comments (67)

bruc044's picture
5

This was delicious. I made a little more than a half portion (600g potato, 100ml each of single cream and milk) as it was just for 2 of us. Hand cut the spuds so some were thicker than others but the whole thing was cooked to a tee in less than an hour and 15. Will certainly make again.

michele8840's picture
5

I chose this recipe because of the combination of milk and cream rather than just cream. Another recipe that I looked at had 500ml of cream which I thought sounded rather sickly. This combination of milk/cream was just right. Perfectly creamy but not too much. I completely agree about the greaseproof paper which just completely disintegrated and made it really hard to serve. I would just make sure that you butter the dish really well. I loved this and it was a hit with the family. Would definitely make it again. I used a mandolin which I bought from Amazon for £10 and it was brilliant. Well worth the money to buy the mandolin as you do get nice thin slices. It was completely cooked.

chefbf's picture

These were really nice I made them a few hours in advance cooked them for an hour then let them rest and cooked them for another 15mins after a couple of hours. When I got them out though they seemed to be drying out a bit (even though I cooked them at 150 along with lamb) so I made the milk and cream sauce up and poured it over again before re-heating (not very healthy I know!). They weren't the best dauphinoise I've ever tasted but good for first attempt! Will 100% make them again.

BestMama's picture

Really lovely. Great for a special occasion

hannahpower's picture
5

after a few attempts at this i now have the oven slightly hotter (200) and bake for between 1.5 and 2 hrs. Then its perfect!

suejenkins's picture
5

Really easy to prepare especially if you have a mandolin! Did this dish with Orlando's seven hour lamb, worked really well together.
A dish I will definately be making again!

shelley84's picture
5

Amazing! Flavoursome but not too rich and sickly as other recipes! *****

clarab's picture
4

Lovely way to serve potatoes.

leonoracat's picture

Just about to make this with potatoes, garlic and herbs from the garden!!

emmastone123's picture

For a more waistline friendly alternative, I use low fat creme fraiche instead of cream... granted it's not quite as yummy, but guilt-free at least! I tend to top mind with mature cheddar and a red onion too.
I usually par-boil the potato slices to halve the cooking time - I haven't actually tried the full bake method. Does anyone know if the results are better fully baking as opposed to my method?
The great thing about this dish is that is seems to taste even better the second time around, reheated as left-overs!

Frantic Flapjack's picture
4

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's picture

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's picture
5

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

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's picture
5

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's picture

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's picture

Amazing , best I have ever made.

chrisluckin's picture
5

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's picture
5

I am a newcomer to cooking. This recipe was fantastic. Thanks

cupacake's picture
4

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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Questions (2)

lcronogue's picture

I've tried this recipe and it really is gorgeous. I'm making this for Christmas dinner and am trying to cut down on the amount of time this is in the oven for. I'm wondering if I use a few smaller dishes rather than one large would it require much less cooking time? I have a couple of 16 oz dishes.

goodfoodteam's picture

We're afraid smaller dishes won't change the time the potatoes take to cook but if you boil the potatoes first, then slice and continue with the recipe as directed the cooking time will be a lot less. Hope that helps.

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