Potatoes dauphinoise

Potatoes dauphinoise

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(55 ratings)

Prep: 20 mins Cook: 1 hr - 1 hr, 15 mins


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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  • knob butter, for greasing



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

  • 1kg waxy potato, such as Desirée



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

  • 150ml full-fat milk



    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


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

  • pinch freshly ground nutmeg



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

  • 25g parmesan, freshly grated



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


  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.

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Comments, questions and tips

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14th Oct, 2010
Could you please correct the recipe. 8cm square tin makes no sense, but I didn't know what you intended! Excellent receipe apart from that - better than Delia's!
3rd Oct, 2010
Yum,Yum made it for a dinner party went down a storm & my guest took the recipe with them. and such an easy recipe, will use the recipe again.
19th Sep, 2010
This is a great recipe, practically foolproof. I followed the advice (in the comments) to parboil the spuds for 4 mins which worked a treat. I also used some really nice desirees in it. We used to buy Tesco Finest potato dauphinoise - this is every bit as good.
19th Sep, 2010
I can't find an 8cm tin anywhere. Even if I could, I think I would have to pile the ingredients about 80cm high
17th Sep, 2010
Really nice one! TRy adding mustard powder for a change! 3 tsp mmm.
12th Apr, 2010
Made this recipe for a family dinner and served it with chicken stuffed with garlic and herb cheese, wrapped in parma ham. It was gorgeous, went down really well with both kids and adults. I par-boiled the sliced potatoes for 4 minutes, as suggested above, didn't bother lining the dish with greaseproof paper, just buttered it, which worked out fine, and added an extra glug of cream......delicious! Will definitely make again!
4th Apr, 2010
Made these for a dinner party, and they were a huge hit! I'm a garlic lover, and added 4 cloves. Will definitely make again for a special occasion.
10th Nov, 2009
Excellent! I added a little parmesan to the cream & milk to make it all a bit cheesier and it was scrumptious!!!!!
18th Oct, 2009
Next time I need to parboil the potatoes first I think (whether this is common sense I don't know, but I didn't - it came out very dry and gritty)
13th Oct, 2009
I am sure the dish size should be 8ins and not 8cm as stated!!


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