Dauphinoise potatoes in an oval dish with portion out

Dauphinoise potatoes

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(133 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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orihimai86
5th Jun, 2013
5.05
Quick and easy perfect results every time! these are my favourite potatos apart from roasters!! and now I can cook them in no time well happy :D
jaynelearningtocook
2nd Jun, 2013
5.05
Oops forgot to rate.
jaynelearningtocook
2nd Jun, 2013
5.05
Left the garlic in and added the nutmeg per suggestions in the comments. Fabulous dish, everyone had seconds. Will make this over and over (if my waistline will take it!!!)
keeleynorris
22nd May, 2013
can i freeze this?
wikkiwoodles's picture
wikkiwoodles
22nd Dec, 2013
Yes... found out on the web. Once cooked, leave it it cool. Once cool you could either cut it out into portions (either square ones with a knife, or round/ oval with a pastry cutter) and freeze them, covered, on a flat tray. Or you could just freeze it whole in the tin/ dish you cooked it in. You can either leave it to defrost in the fridge overnight or re-heat from frozen. Re-heat in the oven or microwave - though it is best in the oven because it crisps up on the top. From defrosted/ chilled, the cut-out individual portions just need 3 minutes in the microwave (750 watts) on a plate and covered with cling film. About 15 - 20 minutes in the oven at 180 oC. If re-heating from frozen increase the cooking time. You are best leaving a large frozen tray to defrost overnight. If not though, if using the oven cover with foil to begin with so the top doesn't burn before the middle is near luke warm, remove foil for the last 15 minutes.
lahelapixie
20th May, 2013
4.05
Quartered the recipe and made individual ones for 2 people. Worked perfectly, very tasty.
mariabudgen
14th Apr, 2013
5.05
PS also finely chopped garlic and left it in the milk for added flavour as others suggested. Would be good with some chopped bacon in amongst the layers too for even more yumminess!
mariabudgen
14th Apr, 2013
5.05
We loved this recipe even when we tweaked it due to no cream in house! We did have cream cheese so added about 50g to milk instead of cream and then warmed them so the cream cheese melted and thickened the milk slightly. Second time used Boursin poivre instead of Philly and that also worked well. Quickly fried a sliced onion with third of a crumbled chicken stock cube for added flavour and put layers of that between the potato slices. Cheddar instead of gruyere on top. Yum! Made twice in a week and now a fave dish.
angiebutler
13th Mar, 2013
5.05
So easy and absolutely delicious.
caclayton
6th Mar, 2013
5.05
Absolutely lovely recipe, I sliced the potatoes in the food processor so they were nice and thin and layered up perfectly. So easy. I will definitely make this recipe again.

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