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Potatoes Dauphinoise

Potatoes Dauphinoise

By Orlando Murrin
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(56 ratings)
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Prep: 20 mins Cook: 1 hr - 1 hr, 15 mins

Easy

Serves 6

A rich and indulgent example of French cuisine for turning spuds into something more exciting

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal289
  • fat17g
  • saturates9g
  • carbs30g
  • sugars0g
  • fibre2g
  • protein7g
  • salt0.2g
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Ingredients

  • knob butter, for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1kg waxy potato, such as Desirée
    Potato

    Potato

    po-tate-oh

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

  • 150ml full-fat milk

    Milk

    mill-k

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

  • 142ml carton double cream
  • 1 garlic clove, peeled and halved
  • 2 sprigs thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • pinch freshly ground nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury…

  • 25g parmesan, freshly grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat oven to 160C/fan 140C/gas 4. Line an 20cm (8 inch) square tin with greaseproof paper, making sure there are no holes for the liquid to seep through, then butter the paper. Peel and slice the potatoes to the width of a £1 coin and pat dry.

  2. Pour the milk and cream into a pan, then add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.

  3. Layer half the potatoes in the tin, overlapping the slices, sprinkling each layer with a little salt and pepper. Pour over half the liquid and finish layering, then add the rest of the liquid and scatter over the cheese. Bake for 1-1¼ hrs until the potatoes are tender and the top is golden. Leave to stand for 5 mins, then cut into 6 portions and serve.

  • Recipe Tip

    Make ahead

    Cook in advance, then slice it into 6 portions and keep in the fridge. Reheat to serve.

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Comments, questions and tips

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Andrea Rothery's picture
Andrea Rothery
30th Mar, 2018
Didn't have thyme so used bay leafs.... Very tasty!
bruc044
14th Feb, 2016
5.05
This was delicious. I made a little more than a half portion (600g potato, 100ml each of single cream and milk) as it was just for 2 of us. Hand cut the spuds so some were thicker than others but the whole thing was cooked to a tee in less than an hour and 15. Will certainly make again.
michele8840
30th Nov, 2015
5.05
I chose this recipe because of the combination of milk and cream rather than just cream. Another recipe that I looked at had 500ml of cream which I thought sounded rather sickly. This combination of milk/cream was just right. Perfectly creamy but not too much. I completely agree about the greaseproof paper which just completely disintegrated and made it really hard to serve. I would just make sure that you butter the dish really well. I loved this and it was a hit with the family. Would definitely make it again. I used a mandolin which I bought from Amazon for £10 and it was brilliant. Well worth the money to buy the mandolin as you do get nice thin slices. It was completely cooked.
chefbf
31st Dec, 2013
These were really nice I made them a few hours in advance cooked them for an hour then let them rest and cooked them for another 15mins after a couple of hours. When I got them out though they seemed to be drying out a bit (even though I cooked them at 150 along with lamb) so I made the milk and cream sauce up and poured it over again before re-heating (not very healthy I know!). They weren't the best dauphinoise I've ever tasted but good for first attempt! Will 100% make them again.
BestMama
28th Dec, 2013
Really lovely. Great for a special occasion
hannahpower
30th Apr, 2013
5.05
after a few attempts at this i now have the oven slightly hotter (200) and bake for between 1.5 and 2 hrs. Then its perfect!
suejenkins's picture
suejenkins
5th Apr, 2013
5.05
Really easy to prepare especially if you have a mandolin! Did this dish with Orlando's seven hour lamb, worked really well together. A dish I will definately be making again!
shelley84
19th Mar, 2013
5.05
Amazing! Flavoursome but not too rich and sickly as other recipes! *****
clarab
17th Mar, 2013
4.05
Lovely way to serve potatoes.
leonoracat
13th Dec, 2012
Just about to make this with potatoes, garlic and herbs from the garden!!

Pages

Dawn38
14th Jan, 2019
What is the best way to reheat this dish if I cooked it in advance?
goodfoodteam's picture
goodfoodteam
17th Jan, 2019
Thanks for your question. You can either reheat in the microwave or cover the dish in foil and reheat in the oven at 180C/ 160C fan for 15 - 20 or until piping hot.
lcronogue
20th Dec, 2013
I've tried this recipe and it really is gorgeous. I'm making this for Christmas dinner and am trying to cut down on the amount of time this is in the oven for. I'm wondering if I use a few smaller dishes rather than one large would it require much less cooking time? I have a couple of 16 oz dishes.
goodfoodteam's picture
goodfoodteam
24th Dec, 2013
We're afraid smaller dishes won't change the time the potatoes take to cook but if you boil the potatoes first, then slice and continue with the recipe as directed the cooking time will be a lot less. Hope that helps.
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