Dauphinoise potatoes

Dauphinoise potatoes

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(77 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 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. Tip the cream, milk and garlic into a large saucepan and bring to a simmer. Slice the potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked. Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.

  2. Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth. Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface. Scatter over the 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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jtutty59
12th Mar, 2017
5.05
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 ......
lilmssquirrel
3rd Mar, 2017
0.05
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.
zoyadiackiller
11th Feb, 2017
0.05
So I followed the instructions. I even made sure I didn't add all of that milk/cream mix into the potato dish to bake. But it didn't turn out right and the potatoes are raw. My mum is currently yelling at me about how I'm useless and ruin everything. But she's right. I do literally ruin everything I touch so maybe I'm the problem and the recipe is all good. So don't listen to me.
pinky1234
14th Feb, 2017
A lot of people had problems with this recipe, so maybe you should show those notes to your mum. Maybe then she'll thank you for trying rather than tell you you're usless. I'm sure you're not, you just need to find the right recipe! Don't give up!!!
donnerkebab
17th May, 2016
5.05
Gorgeous! Simple to do and went down a treat.
R.Devine
16th Apr, 2016
5.05
Cooked this last night and was delicious. Added a sprinkle of nutmeg as previous suggestions with the milk and cream mixture, along with seasoning. Also, noted previous people had mentioned too runny so changed to 400ml milk with 500ml cream and slightly reduced for approx 4 mins. We also used the suggested cheese and sprinkled between layers. I will definitely cook this again as was yummy!
davidphi
7th Mar, 2016
I attempted to make this ahead for a Sunday lunch with family. I cut the potatoes finely and then cooked them for closer to 10 minutes in the cream then chilled. After an hour in the oven at 200C the next day, many of my slices were still crunchy and not at all cooked. Even after 10 minutes in the microwave and a further 10 minutes on the hob, some slices were still firm. If you are using large (Jacket sized) spuds, this needs a lot longer cooking time initially in the cream - I think as the slices tend to stick together the fact they are thinly cut doesn't matter - I think they almost need to be treated as whole potatoes and cooked through accordingly. Fortunately this was being served alongside a beef bourguignon so the extra cooking time wasn't an issue.
fiznlil
8th Nov, 2015
Just made this, it's in the oven. With regards the comments about too much liquid, I followed the recipe which says: "Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface" So you use the liquid for par- boiling, but not all of it for baking. I've reserved the rest in case it dries out in the oven.
lepricornbanana
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.
IAIN FRASER
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.

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tricia stewart
25th Dec, 2016
Can dauphinoise potatoes be reheated for use the following get day?
goodfoodteam's picture
goodfoodteam
29th Dec, 2016
Yes it can! Make sure you cool the dish within 90 minutes, then refrigerate. Reheat until piping hot the whole way through.
saratres
20th Feb, 2016
I have tried this recipe several times & with a few tweaks, it always turns out well. I have found that the potatoes need to be simmered for more than the suggested 3 mins - more like 15. Also, I crush the garlic and leave it in and I use 200g of Gruyere instead of 100g. The nutritional info is scary but easily forgotten for a special meal.