Dauphinoise potatoes

Dauphinoise potatoes

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(70 ratings)

Prep: 20 mins Cook: 45 mins


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

  • Vegetarian

Nutrition: per serving

  • kcal541
  • fat39g
  • saturates22g
  • carbs39g
  • sugars5g
  • fibre3g
  • protein11g
  • salt0.35g
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  • 500ml double cream
  • 500ml milk



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

  • 3 garlic clove
  • 8 large King Edward or Maris Piper potato



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

  • 100g Gruyère cheese (optional)



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…


  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.

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Comments (71)

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

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

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

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

Oops forgot to rate.

jaynelearningtocook's picture

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

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

mariabudgen's picture

PS also finely chopped garlic and left it in the milk for added flavour as others suggested. Would be good with some chopped bacon in amongst the layers too for even more yumminess!

mariabudgen's picture

We loved this recipe even when we tweaked it due to no cream in house! We did have cream cheese so added about 50g to milk instead of cream and then warmed them so the cream cheese melted and thickened the milk slightly. Second time used Boursin poivre instead of Philly and that also worked well. Quickly fried a sliced onion with third of a crumbled chicken stock cube for added flavour and put layers of that between the potato slices. Cheddar instead of gruyere on top. Yum! Made twice in a week and now a fave dish.

angiebutler's picture

So easy and absolutely delicious.

caclayton's picture

Absolutely lovely recipe, I sliced the potatoes in the food processor so they were nice and thin and layered up perfectly. So easy. I will definitely make this recipe again.

spargel's picture

Nice, rich and creamy. However did need salt & pepper. Nutmeg added gave it that little bit of extra piquancy. Simmered onion and garlic with the cream mixture and removed it afterwards. For colour and a little something extra add a thin sprinkling of Smoked Paprika with the cheese before baking.

joannepd's picture

Made several hours in advance for New Years Eve party.Re heated perfectly and made a lovely accompaniment to beef bourguignon as part of a hot buffet. Will definitely make again.

ianpreece's picture

Nice recipe - however it definitely needs seasoning (too bland without) - add s/p and nutmeg between layers.


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