Dauphinoise potatoes

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)

orangutan661's picture

Tasted amazing with nutmeg! Next time, I would probably add more of the cheese though.

susiedawnjones's picture

Totally delicious I served this with the 7 hour lamb for my dinner party of 6 and there were 2nd helpings all round! Have made nice forth family as its just sooo easy!

graley's picture

Good short cut recipe for mid week.

joannehelen's picture

Really easy and delicious

winnietherat's picture

Very decadent. Very rich and very very nice!

louiseprice789's picture

Scrummy!!!! Apart from thinly slicing the potatoes, which is a little time consuming, so easy! Delicious with roast leg of lamb for a special Easter lunch!

supercoolleese's picture

Oh yes and I added the nutmeg!

supercoolleese's picture

First time cooking dauphinoise potatoes - absolutely delicious! Served with the foolproof roast chicken from this website and new potatoes, roasted carrots, swede and shallots. Will definitely be cooking this again! Only thing is, didn't taste any garlic so perhaps you could ass more or leave the cloves in. Thanks!

falesia's picture

Worked very well at my friend's party last night. One tiny little improvement I would make is to increase the amount of Gruyere and add just a wee bit of chilli powder or mustard, just to sharpen it up a bit. But a very impressive dish that got woofed down, and that;'s the only compliment I want on the food I make.

amandajg's picture

Made for New Year's Day - delicious! Had to soften the potatoes longer than stated & I added extra garlic, but otherwise followed recipe exactly & it was superb, everyone had seconds despite the calories!!! Next time I think ill add pancetta & thin sliced onion...
Oh, and I did include grated gruyere - not just on top but mid way through layers of potato too, calories galore!

lucymellor's picture

Delicious! Used the cheese topping and a little nutmeg and it was so good!!

katemarshall's picture

This is the best dauphinoise recipe I've seen, it's simple, easy to make the dish and works perfectly!

rachaeltoon's picture

I followed suit and added nutmeg and seasoned and added gruyere between each layer. I'm not sure I used the 'right' potatoes, but the ones from the standard bag of 'large' potatoes seemed to be fine.

Turned out really well, as good as any dauphinoise I've had before. It was the first time I've cooked it and it was really easy.

kawaitang's picture

Really yummy! Went perfectly with roast chicken, stuffing and steamed vegetables. A definite favourite!

sjones's picture

This was nice but I would make two comments - I made the quantities as per the recipe but despite having 6 hungry people for dinner, there was loads left. I would say that this is enough for 8 - 10 people. Also, I think if you take the garlic out as suggested there is hardly any garlic taste. I left it in (chopped) and the flavour was still very mild. next time I would probaly double the amount of garlic and leave it in.

smith_k36's picture

can you use creme fresh instead of cream

cutlerface7's picture

I added very thinly sliced chorizo and onion, both into the milk for the duration of the recipe. this completly changes the flavour but it tastes amazing! try it, and let me know what you think!

sammywarrens's picture

Absolutely scrummy, went perfectly with a beef wellington!

janehempenius's picture

Delicious with added seasoning.

hattiem123's picture

It was really tasty - but very, very rich!


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