Dauphinoise potatoes in an oval dish with portion out

Dauphinoise potatoes

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(137 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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simone25
7th Aug, 2010
5.05
Yummy. Definately add nutmeg, and seasons all of the layers. I also add a little butter. Great recipe, really easy to cook.
emitchell
11th May, 2010
5.05
I made this as the receipe said with the cheese added and found it absolutely delicious, I served it with turkey, stuffing and fresh vegetables, and of course a glass of red wine which complemented the dish perfectly, all my family loved it, there was plenty to go round. I have been asked to print off the receipe for a few people and will certainly be making this dish again.
clarel
4th May, 2010
Used the receipe as written with the cheese and it was delicious with the shoulder of lamb with red wine sauce (also Good Food) and we all loved it and it cooked whilst the meat was resting.
blondie828
3rd May, 2010
5.05
Nutmeg in it was delious! I also added a coarsely chopped onion to the milk and discarded it after the potatoes were done. Really nice and easy with a roast-just threw it in the oven while the roast was resting.
blondie828
3rd May, 2010
5.05
Nutmeg in it was delious! I also added a coarsely chopped onion to the milk and discarded it after the potatoes were done. Really nice and easy with a roast-just threw it in the oven while the roast was resting.
ncsh556
5th Apr, 2010
4.05
bit fiddly to prep but lovely. will season and add nutmeg next time.
chiva_samani
31st Mar, 2010
4.05
Add a spinkle of nutmeg to your cream and milk sauce. it makes it that much nicer

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