Dauphinoise potatoes in an oval dish with portion out

Dauphinoise potatoes

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(137 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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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.
maggiebleksley's picture
30th Jul, 2019
I wouldn't have deducted 2 stars just for the omission of seasoning, which anyone who knows how to cook would have taken as obvious and added without even checking the recipe for it.
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.


20th Dec, 2017
Great thanks


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