Dauphinoise potatoes

Dauphinoise potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(59 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

  • kcalories541
  • fat39g
  • saturates22g
  • carbs39g
  • sugars5g
  • fibre3g
  • protein11g
  • salt0.35g
Save to My Good Food
Please sign in or register to save recipes.


  • 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)

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (67)

fiznlil's picture

Just made this, it's in the oven. With regards the comments about too much liquid, I followed the recipe which says: "Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface"
So you use the liquid for par- boiling, but not all of it for baking. I've reserved the rest in case it dries out in the oven.

lepricornbanana's picture

King Edward or Maris Piper potatoes are both floury potatoes which crumble when fully cooked, much better for roasting, mash or chips. Use a more waxy variety such as desiree for better dauphinoise results.

IAIN FRASER's picture

DO NOT USE THE 500 ml OF MILK & CREAM---- YOU CAN DO IT WITH HALF OF EACH. I FOLLOWED THE INSTRUCTIONS AND GOT A POTATO SOUP. It might be better / thicker with a lot of cheese mixed in.
I believe Paul Merrett should check his recipe is still correct.

muffin56's picture

I made a quarter size recipe as there was only two of us and we found it slightly bland and with too much liquid. Made it again using less milk/cream and infusing the milk/cream i.e. by adding an onion studded with whole cloves, a bay leaf and half a dozen black peppercorns to the milk and cream, bringing it to the boil and then letting it cool/infuse for a couple of hours. I cooked the sliced potatoes separately, layered them in a dish, poured over the cream and milk mix, topped it with grated mature cheddar and baked it for about 30 mins until lovely and golden brown on top. More work but tasted better.

katies286's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We tried this recipe with steak for our Valentine's Day meal and it was deliciously creamy! I would definitely recommend this recipe and do it again. We simmered our potatoes for a little longer in the milk (5-7 mins) and then cooked in the oven for the stated 45 mins and the potatoes came out perfectly cooked.

BlondieP's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really lovely and simple to prepare.
I served with beef bourginoin and was perfect.
Cooked for more like an hour covered, and half an hour on high, uncovered after that, as I knew I hadn't managed to slice the potatoes thin enough!
Added some mustard powder to the Parmesan on top and was really pleased with it.
Will definitely do again.

Martin66's picture

Absolutely terrible. Very runny and the potatoes were very undercooked still, despite giving it 15 minutes more than the recommended time. I would never cook this again and recommend people to steer clear and find a different recipe.

skempy70's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Halved the recipient for a dinner party and my guests loved it.

harkstar1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!


bezann1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The best dauphinoise potatoes ever..

dirtyoldgreg's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.