Dauphinoise potatoes in an oval dish with portion out

Dauphinoise potatoes

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(143 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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12th Oct, 2013
This turned out awful ! There was far too much liquid and it was just a wet sloppy mess. I have found another recipe which works perfectly and it only requires 150ml of milk and 150ml of double cream to 500g of potatoes - this was a much better consistency.
30th Sep, 2013
delicious and one very satisfied husband however i added onions to my potatoes and boiled them first, went down a treat. thank you
18th Sep, 2013
Delicious! However it was a bit "liquidy", the milk/cream mix didn't really set. Can anyone suggest why that might have been.
31st Aug, 2013
Followed the recipe exactly, but ended up cooking for 1 hour, and the thinly sliced potato still had the slightly raw texture. Despite this, we all gobbled it down, it tasted delicious, and it was well appreciated. Next time, I will do less layers, less cream and milk, and longer cooking time.
5th Jun, 2013
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
2nd Jun, 2013
Oops forgot to rate.
2nd Jun, 2013
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!!!)
22nd May, 2013
can i freeze this?
wikkiwoodles's picture
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.
20th May, 2013
Quartered the recipe and made individual ones for 2 people. Worked perfectly, very tasty.


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