Dauphinoise potatoes in an oval dish with portion out

Dauphinoise potatoes

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(132 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

  • 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 cloves
  • 8 large King Edward or Maris Piper potatoes



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

  • 100g grated 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.

  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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cathysuzuki's picture
25th Apr, 2019
this is a quick, easy recipe. I haven't tried the other ones suggested but this one was delicious. I didn't even slice the potatoes! Might be an idea to add salt and other seasonings, perhaps nutmeg? Thyme?
1st Apr, 2019
Made these yesterday at my daughters recommendation. As I had a busy day ahead I prepared and baked them for 30 mins and then when the family arrived heated them up again. I didn’t bother with the cheese as the top was lovely and brown without. I have made Dauphinois in the past but they have never turned out well. This is definitely a keep and use again recipe. Thanks GF for a great recipe.
22nd Feb, 2019
Truly scrumptious and beautifully simple. I add grated nutmeg to the cream for some extra pzazz. Enjoy!
Gem2402's picture
30th Jul, 2018
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
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.
20th Jul, 2018
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!!!
4th May, 2018
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.
12th Dec, 2017
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.


17th May, 2019
Can this recipe be done a day before and refrigerated. Many thanks
goodfoodteam's picture
17th May, 2019
Thanks for your question. Yes you can take the recipe to step 7, sprinkle with cheese, cover well and then refrigerate. You then preheat the oven the next day and cook (uncovered) as above but you'll need to an extra 5 - 10 mins to the cooking time as the dish will be fridge cold.
Littlest Hobo
1st Jun, 2018
How much is '8 large potatoes' in metric?
goodfoodteam's picture
5th Jun, 2018
Thanks for your question. Roughly 2.25kg will work for this recipe.
20th Jul, 2018
I think less!!! Roughly 1.2-1.5kg!!!
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
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.
20th Dec, 2017
Great thanks
20th Apr, 2019
1. Added salt, pepper & nutmeg to milk/cream, plus used garlic press and scraped garlic into pan ie. garlic stays in milk infusion to add flavour. 2. Used Kitchen Aid spiraliser attachment to slice potatoes, saving time & fingers! Left skin on. 3. Precooked with cheese on top day before for 30mins in oven. Will then cover with foil and reheat next day to ensure thoroughly cooked through.
1st Jan, 2018
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.
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 ^^
16th Apr, 2017
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. :-)
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.
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