Dauphinoise potatoes

Dauphinoise potatoes

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(49 ratings)

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Cooking time

Prep: 20 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 8

Thin slices of potato slow-cooked in the oven with cream and garlic- the most decadent of side dishes

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
541
protein
11g
carbs
39g
fat
39g
saturates
22g
fibre
3g
sugar
5g
salt
0.35g

Ingredients

  • 500ml double cream
  • 500ml milk
  • 3 garlic cloves
  • 8 large King Edward or Maris Piper potatoes
  • 100g Gruyère cheese (optional)

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Method

  1. Heat oven to 190C/170C fan/gas 5. Tip the cream, milk and garlic into a large saucepan and bring to a simmer. Slice the potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked. Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
  2. Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth. Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface. Scatter over the cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.

Recipe from Good Food magazine, April 2010

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Comments

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harkstar1's picture
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I made these on Saturday to take to an early Thanks Giving party. I made these in two batches as I needed enough for 16 people. I also made them before hand and stored in the fridge to reheat later. I did have some left overs which I reheated the next day and they were still beautiful so this recipe would be suitable to make a day ahead if required.

I did make a few adjustments as although most of the comments stated that they were amazing, a few did say that they were bland, I would advise using your own judgement on how much flavour you like personally. I like a lot of flavour and I did the following. I added 2 tbs of mustard to the cream/milk mix, a sprinkle of garlic salt and 4 cloves of crushed garlic which I cooked into the sauce as I brought it to a simmer. I cooked the potatoes in the pan for longer than 3 minutes, was probably more like 10mins, until they had just started to soften. I sprinkled parmesan/extra mature cheddar (ran out of parmesan on the second batch) over each layer, as well as a generous sprinkle of pepper and a bit of salt. I did this in between each layer and on the top layer. I cooked for longer than specified too, as when I poked a wooden skewer through at 30mins, they seemed a little hard still. Again, use your own judgement, if the cheese on top is looking nicely cooked you could always turn the oven down to Gas mark 4 and cook for a little longer.

These potatoes were really nice, I've only ever made Dauphinoise Potatoes once before, I cant remember which recipe I followed but they had a lot more ingredients to flavour them than these ones did, hence adapting the recipe and adding some more flavour. Seriously though, these were amazing, everyone at the Thanks giving party commented on how nice they were, which was really pleasing as I didn't know many people there.

I made these in roasting tins. and they do make a lot. I'd say there is enough for 8-10 people. certainly 8 generous portions.

I will be making these again for Xmas dinner, as I now know that I can make them on Xmas eve and just reheat them on the day, and they will taste lovely. I might experiment a little more next time, and add some bacon/onion to make them extra special for Xmas day. Don't be worried about trying new things as adding 4 cloves of garlic, crushed so that I could leave them in, as well as the mustard/ additional cheese and salt/pepper, really worked a treat. 10/10 and I am usually my own biggest critic!

Enjoy

bezann1's picture
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The best dauphinoise potatoes ever..

dirtyoldgreg's picture
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Didn't like it

jaine9's picture

It says that the nutrition information is per serving.

Fozia's picture

The calories on the potatoe Dauphinoise is 541. Is that for the whole dish or per potion.

emmie27's picture
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Try this with sliced celeriac and parsnip instead its a winner, I think I like it even more than the potato version!

eclipse75's picture
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Ive made this several times and love it!! i have with gammon in cola, i also add onions and boil my potato's first then add them to the cream onion and milk bring to the boil for a few minutes add salt & pepper, love that there is extra sauce as i add some over the gammon, my favourite meal

suisan1's picture

can the daphinois be cooked then frozen?

reevey's picture

I agree with the previous comment, it made loads and I only used half the quantity! Good flavour but needed plenty of seasoning.

charlyjustlovescake's picture

Easy, tasty but makes a lot!

sarahlou0605's picture

This turned out awful ! There was far too much liquid and it was just a wet sloppy mess. I have found another recipe which works perfectly and it only requires 150ml of milk and 150ml of double cream to 500g of potatoes - this was a much better consistency.

eclipse75's picture
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delicious and one very satisfied husband however i added onions to my potatoes and boiled them first, went down a treat. thank you

siobhanm1705's picture

Delicious! However it was a bit "liquidy", the milk/cream mix didn't really set. Can anyone suggest why that might have been.

DannyFarrington's picture
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Followed the recipe exactly, but ended up cooking for 1 hour, and the thinly sliced potato still had the slightly raw texture.
Despite this, we all gobbled it down, it tasted delicious, and it was well appreciated. Next time, I will do less layers, less cream and milk, and longer cooking time.

orihimai86's picture
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Quick and easy perfect results every time! these are my favourite potatos apart from roasters!! and now I can cook them in no time well happy :D

jaynelearningtocook's picture
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Oops forgot to rate.

jaynelearningtocook's picture
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Left the garlic in and added the nutmeg per suggestions in the comments. Fabulous dish, everyone had seconds. Will make this over and over (if my waistline will take it!!!)

keeleynorris's picture

can i freeze this?

wikkiwoodles's picture

Yes... found out on the web.

Once cooked, leave it it cool. Once cool you could either cut it out into portions (either square ones with a knife, or round/ oval with a pastry cutter) and freeze them, covered, on a flat tray. Or you could just freeze it whole in the tin/ dish you cooked it in. You can either leave it to defrost in the fridge overnight or re-heat from frozen.
Re-heat in the oven or microwave - though it is best in the oven because it crisps up on the top. From defrosted/ chilled, the cut-out individual portions just need 3 minutes in the microwave (750 watts) on a plate and covered with cling film. About 15 - 20 minutes in the oven at 180 oC. If re-heating from frozen increase the cooking time.
You are best leaving a large frozen tray to defrost overnight. If not though, if using the oven cover with foil to begin with so the top doesn't burn before the middle is near luke warm, remove foil for the last 15 minutes.

lahelapixie's picture
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Quartered the recipe and made individual ones for 2 people. Worked perfectly, very tasty.

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