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 Oct, 2015
King Edward or Maris Piper potatoes are both floury potatoes which crumble when fully cooked, much better for roasting, mash or chips. Use a more waxy variety such as desiree for better dauphinoise results.
2nd Aug, 2015
DO NOT USE THE 500 ml OF MILK & CREAM---- YOU CAN DO IT WITH HALF OF EACH. I FOLLOWED THE INSTRUCTIONS AND GOT A POTATO SOUP. It might be better / thicker with a lot of cheese mixed in. I believe Paul Merrett should check his recipe is still correct.
15th Oct, 2016
Maybe you should read the recipe before chastising the recipe author - 'just enough to seep through the layers and leave a little moisture on the surface'
26th May, 2015
I made a quarter size recipe as there was only two of us and we found it slightly bland and with too much liquid. Made it again using less milk/cream and infusing the milk/cream i.e. by adding an onion studded with whole cloves, a bay leaf and half a dozen black peppercorns to the milk and cream, bringing it to the boil and then letting it cool/infuse for a couple of hours. I cooked the sliced potatoes separately, layered them in a dish, poured over the cream and milk mix, topped it with grated mature cheddar and baked it for about 30 mins until lovely and golden brown on top. More work but tasted better.
15th Feb, 2015
We tried this recipe with steak for our Valentine's Day meal and it was deliciously creamy! I would definitely recommend this recipe and do it again. We simmered our potatoes for a little longer in the milk (5-7 mins) and then cooked in the oven for the stated 45 mins and the potatoes came out perfectly cooked.
23rd Jan, 2015
Hey everyone, this dish is a house favourite of ours, and we seem to have it all the time! Safe to say I've cooked it enough to adapt several recipes into one, so find my fool proof instructions here - https://courageisnotanoption.wordpress.com/2015/01/23/1-potato-dolphins-or-dauphinoise-if-youre-feeling-super-posh/ Thanks for reading xxx
18th Jan, 2015
Really lovely and simple to prepare. I served with beef bourginoin and was perfect. Cooked for more like an hour covered, and half an hour on high, uncovered after that, as I knew I hadn't managed to slice the potatoes thin enough! Added some mustard powder to the Parmesan on top and was really pleased with it. Will definitely do again.
10th Jan, 2015
Absolutely terrible. Very runny and the potatoes were very undercooked still, despite giving it 15 minutes more than the recommended time. I would never cook this again and recommend people to steer clear and find a different recipe.
20th Dec, 2014
Halved the recipient for a dinner party and my guests loved it.
24th Nov, 2014
I made these on Saturday to take to an early Thanks Giving party. I made these in two batches as I needed enough for 16 people. I also made them before hand and stored in the fridge to reheat later. I did have some left overs which I reheated the next day and they were still beautiful so this recipe would be suitable to make a day ahead if required. I did make a few adjustments as although most of the comments stated that they were amazing, a few did say that they were bland, I would advise using your own judgement on how much flavour you like personally. I like a lot of flavour and I did the following. I added 2 tbs of mustard to the cream/milk mix, a sprinkle of garlic salt and 4 cloves of crushed garlic which I cooked into the sauce as I brought it to a simmer. I cooked the potatoes in the pan for longer than 3 minutes, was probably more like 10mins, until they had just started to soften. I sprinkled parmesan/extra mature cheddar (ran out of parmesan on the second batch) over each layer, as well as a generous sprinkle of pepper and a bit of salt. I did this in between each layer and on the top layer. I cooked for longer than specified too, as when I poked a wooden skewer through at 30mins, they seemed a little hard still. Again, use your own judgement, if the cheese on top is looking nicely cooked you could always turn the oven down to Gas mark 4 and cook for a little longer. These potatoes were really nice, I've only ever made Dauphinoise Potatoes once before, I cant remember which recipe I followed but they had a lot more ingredients to flavour them than these ones did, hence adapting the recipe and adding some more flavour. Seriously though, these were amazing, everyone at the Thanks giving party commented on how nice they were, which was really pleasing as I didn't know many people there. I made these in roasting tins. and they do make a lot. I'd say there is enough for 8-10 people. certainly 8 generous portions. I will be making these again for Xmas dinner, as I now know that I can make them on Xmas eve and just reheat them on the day, and they will taste lovely. I might experiment a little more next time, and add some bacon/onion to make them extra special for Xmas day. Don't be worried about trying new things as adding 4 cloves of garlic, crushed so that I could leave them in, as well as the mustard/ additional cheese and salt/pepper, really worked a treat. 10/10 and I am usually my own biggest critic! Enjoy


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