Dauphinoise potatoes in an oval dish with portion out

Dauphinoise potatoes

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(110 ratings)

Prep: 20 mins Cook: 45 mins

Easy

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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Ingredients

  • 500ml double cream
  • 500ml milk

    Milk

    mill-k

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

  • 3 garlic cloves
  • 8 large King Edward or Maris Piper potatoes
    Potato

    Potato

    po-tate-oh

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

  • 100g grated gruyère cheese (optional)
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

Method

  1. Heat oven to 190C/170C fan/gas 5.

  2. Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.

  3. Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.

  4. Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.

  5. Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.

  6. Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.

  7. Scatter over 100g grated gruyère 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, questions and tips

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Gem2402's picture
Gem2402
30th Jul, 2018
5.05
Last night was the first time I’ve made my own dauphinoise potatoes, they were absolutely gorgeous (I added cracked black pepper & extra garlic to the recipe) and this recipe has already been added to my book! Can’t wait to make them again
cheese muffin
25th Jul, 2018
5.05
Wow these where amazing so yummy and my brother who dose not each veg ate them. I am a vegetarian so having this is a really nice change to other food. A quick tip I part boiled the potatoes for 5 mins then sliced them and continued the recipe.
Jo.in.sing
20th Jul, 2018
5.05
Hi - for those that are struggling with this recipe please note the following: 1) the potatoes must be sliced very thinly - the starch is then released from them to create the sumptious gooiness. Use a mandolin or food processor to get them really thin and even (2-3mm). All other issues noted by readers come from having the potatoes too thick 2) you need approx 1.2kg of potatoes for this recipe - and they MUST be King Eds or Maris Piper as these have the correct starch content 3) add salt & pepper (and nutmeg) at the point of infusing the milk - and again if needed when layering 4) No need to layer too neatly IF AND ONLY IF the potatoes are very thinly sliced as above 5) You WILL need this amount of milk/cream - the recipe is correct 6) 30 mins is enough if the potatoes are sliced thinly enough! I have just made it as above and it works perfectly!!!
Footsee101
4th May, 2018
5.05
I halved the recipe and it was plenty for 3 adults. I added half an onion to the milk and cream and pressed the garlic with a knife before adding. I also added salt and black pepper. It took an hour to cook in the oven but was worth the wait. Enjoyed by all.
Arthur Smythe
14th Dec, 2017
Gruyere cheese can be very expensive, so it is okay to substitute with something cheaper. My wife uses Dairylea triangles.
Art Anderson's picture
Art Anderson
12th Mar, 2018
I would leave out the cheese completely and add salt and black pepper.
IzzimarieLondon
12th Dec, 2017
3.05
This is a lovely simple and easy recipe which would have got 5 stars but no seasoning is included in the ingredients which luckily I used my initiative and seasoned with salt and pepper independently! Without seasoning it's tasteless. The second time I made it I added grated nutmeg which was even better. Those saying that the potatoes were hard may have not used a mandolin. You really need to slice the potatoes thinly and this can't be done by hand and in uniform easily. Also 30 minutes stated was not long enough, it needed longer in my oven.
oobayly
10th Dec, 2017
1.05
Not a good recipe. No effort to quantify what a "large potato" is. Used large king Edward's and there was no way to simmer them in the sauce and most of the were in mid air. Clearly their idea a of a large potato is my idea of a small one. No seasoning specified. After I realised the directions weren't great I read the comments so luckily I made sure the were actually cooked before I started cooking the rest.
AmandaGWilliamson
25th Nov, 2017
4.05
It doesn't specify on the recipe so don't forget to season it! I have been busy preparing a feast for the last few hours and left this recipe for my husband to make. As I was washing up the saucepan I had a sneaky lick of the cream and bleugh! No seasoning. It doesn't specify on the recipe and my hubby didn't think to taste it before putting it in the oven dish, thinking that following the recipe to the letter would be sufficient. I poured it back out into the saucepan, seasoned it with salt and pepper and slapped it back in. Tastes good now :)
auntyd
16th Apr, 2017
5.05
Made this for lunch on Mother's Day and it was gorgeous!!! Definite Do's: ☆ DEFINITELY Use Maris Piper or King Ed or similar variety potatoes (I used *approx.* 1.2kg as no large ones to be found in store) as it's the starch in this kind of potato that helps thicken the sauce!! ☆ Slice them as thinly as possible - I'd just got a hand mandolin (think its a good grips one?) so that helped. ☆ I put a whole half of onion (peeled but not sliced) in the milk and cream with the garlic cloves, oh and a few gratings of fresh nutmeg (just cos we like the flavour) ☆ Gently simmer potatoes about 5-6 mins I personally found 3 mins not quite long enough. ☆ Loosely layer the potatoes (don't just dump 'em in the dish) and season well between layers - salt and *white* pepper (i think I got about 3 ish layers?) ☆ I cooked on low shelf in oven while finishing cooking lamb, about an hour-ish, *didn't put cheese on until I knew dish well cooked* as didn't want it burning. Then cooked on middle shelf until cheese golden brown n bubbly. This change in cooking didn't harm it at all. Definite Donts: ☆ Forget to lightly butter dish before putting in potatoes... ☆ Rush it. Slow is good. ☆ Put cheese on until you know potatoes cooked through (saves horrid burnt fromage!!) ☆ Dont worry if potatoes break up a little or don't look pretty when slicing - who cares?!?!? Cant see 'em under all that gooey cheesy gorgeousness anyway! ☆ Don't use more than 500ml milk n 500ml double cream - it'll probably be way too runny otherwise. :-) I've made it since using Skimmed and Semi-Skimmed milk and it worked just as well.

Pages

Littlest Hobo
1st Jun, 2018
How much is '8 large potatoes' in metric?
goodfoodteam's picture
goodfoodteam
5th Jun, 2018
Thanks for your question. Roughly 2.25kg will work for this recipe.
Jo.in.sing
20th Jul, 2018
5.05
I think less!!! Roughly 1.2-1.5kg!!!
triciamiles
20th Dec, 2017
Can I cook this dish s day beforehand?
tricia stewart
25th Dec, 2016
Can dauphinoise potatoes be reheated for use the following get day?
goodfoodteam's picture
goodfoodteam
29th Dec, 2016
Yes it can! Make sure you cool the dish within 90 minutes, then refrigerate. Reheat until piping hot the whole way through.
triciamiles
20th Dec, 2017
Great thanks
Tsukiko
1st Jan, 2018
3.05
I didn't read the comments ahead of using this recipe, but did make some changes and the result was delicious. We seasoned the cream with salt, black pepper and nutmeg, simmered the potatos in the cream and milk for 5m, put the oven to 200C, cooked the dish for 1h and 20m with foil over for the first hour and topped with some grated cheese when we removed the foil.
Nekoframe
18th Jun, 2017
I changed the recipe a bit by using 250 ml double cream / whipping cream 250 ml milk 3 garlic cloves 5 potatoes White pepper Salt Ground nutmeg Thyme leaf I added white pepper, salt, ground nutmeg and thyme leaf in the sauce before add sliced potatoes and you should simmer it for 5-10 minutes until it cooked. It was tasty ^^
auntyd
16th Apr, 2017
5.05
UPDATE: Made for Good Friday using Skimmed Milk. Still as creamy and tasty as when I made it the first time! Made this for lunch on Mother's Day and it was gorgeous!!! Definite Do's: ☆ DEFINITELY Use Maris Piper or King Ed or similar variety potatoes (I used *approx.* 1.2kg as no large ones to be found in store) as it's the starch in this kind of potato that helps thicken the sauce!! ☆ Slice them as thinly as poss - I'd just got a hand mandolin (think its a good grips one?) so that helped. ☆ I flung a whole half of onion (peeled but not sliced) in the milk and cream with the garlic cloves, oh and a few gratings of fresh nutmeg (just cos we like the flavour!) ☆ Gently simmer potatoes about 5-6 mins I personally found 3 mins not quite long enough. ☆ Loosely layer the potatoes (don't just dump 'em in the dish) and season well between layers - salt and *white* pepper (i think I got about 3 ish layers) ☆ I cooked on low shelf in oven while finishing cooking lamb, about an hour-ish, *didn't put cheese on until I knew dish well cooked* as didn't want it burning. Then cooked on middle shelf until cheese golden brown n bubbly. Definite Donts: ☆ Forget to lightly butter dish before putting in potatoes... ☆ Rush it. Slow is good. ☆ Put cheese on until you know potatoes cooked through (saves horrid burnt fromage!!) ☆ Dont worry if potatoes break up a little or don't look pretty when slicing - who cares?!?!? Cant see 'em under all that gooey cheesy gorgeousness anyway! ☆ Don't use more than 500ml milk n 500ml double cream - it'll probably be way too runny otherwise. :-)
saratres
20th Feb, 2016
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.