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)

donnerkebab's picture

Gorgeous! Simple to do and went down a treat.

R.Devine's picture

Cooked this last night and was delicious. Added a sprinkle of nutmeg as previous suggestions with the milk and cream mixture, along with seasoning. Also, noted previous people had mentioned too runny so changed to 400ml milk with 500ml cream and slightly reduced for approx 4 mins. We also used the suggested cheese and sprinkled between layers. I will definitely cook this again as was yummy!

davidphi's picture

I attempted to make this ahead for a Sunday lunch with family. I cut the potatoes finely and then cooked them for closer to 10 minutes in the cream then chilled. After an hour in the oven at 200C the next day, many of my slices were still crunchy and not at all cooked. Even after 10 minutes in the microwave and a further 10 minutes on the hob, some slices were still firm.

If you are using large (Jacket sized) spuds, this needs a lot longer cooking time initially in the cream - I think as the slices tend to stick together the fact they are thinly cut doesn't matter - I think they almost need to be treated as whole potatoes and cooked through accordingly.

Fortunately this was being served alongside a beef bourguignon so the extra cooking time wasn't an issue.

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.

LaurenceCarr's picture

Maybe you should read the recipe before chastising the recipe author - 'just enough to seep through the layers and leave a little moisture on the surface'

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

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

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

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

harkstar1's picture

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

The best dauphinoise potatoes ever..

dirtyoldgreg's picture

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

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

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


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Tips (1)

saratres's picture

I have tried this recipe several times & with a few tweaks, it always turns out well. I have found that the potatoes need to be simmered for more than the suggested 3 mins - more like 15. Also, I crush the garlic and leave it in and I use 200g of Gruyere instead of 100g. The nutritional info is scary but easily forgotten for a special meal.