Dauphinoise potatoes in an oval dish with portion out

Dauphinoise potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(133 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Dec, 2017
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.
25th Nov, 2017
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 :)
16th Apr, 2017
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.
12th Mar, 2017
Time and again I've baked these dauphinois with brilliant results. Just a subtle change by using low fat fromages frais instead of cream. Mmmmmmm ......
3rd Mar, 2017
Awful. Cooked for an hour and the potatoes were still raw. And what about the seasoning??? Wish I'd read the comments as I would never have bothered even trying this recipe. How it's got five stars on average is beyond me.
11th Feb, 2017
So I followed the instructions. I even made sure I didn't add all of that milk/cream mix into the potato dish to bake. But it didn't turn out right and the potatoes are raw. My mum is currently yelling at me about how I'm useless and ruin everything. But she's right. I do literally ruin everything I touch so maybe I'm the problem and the recipe is all good. So don't listen to me.
Art Anderson's picture
Art Anderson
12th Mar, 2018
I've been where you are but don't give up, I promise you it will be worth it when you are able to cook wonderful meals for yourself. The potatoes really need a mandolin to slice thinly so not your fault at all, and they needed 45 minutes in my oven so, again, not your fault. Cooking is all about fun and experimentation and don't worry if you make mistakes, we all do!
23rd Jan, 2018
How encouraging of your mum! Good for you for trying this recipe and you're not the only one had had trouble with it so it's not you!
15th Dec, 2017
Everyone has to learn with trial and error! Your mum should be proud that you are trying to cook a nice meal. Don't give up!
27th Mar, 2017
No recipe is infallible, and that's the joy of experimenting. You could have covered the top with foil (to stop it burning) and put it back in the oven; simple trick which your mum could have told you rather than telling you you're useless, which you're obviously not. Don't give up.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?