Dauphinoise potatoes in an oval dish with portion out

Dauphinoise potatoes

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(184 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…

  • 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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Rachel Hutchings's picture
Rachel Hutchings
27th Jul, 2020
Turned out very liquid despite slicing the potatoes thinly. They where cooked in the amount of time specified then the oven. Tastes amazing and I guess the runnieness of the milk/cream mixture makes a good sauce but not exactly ideal. Added pepper to the mix
Lozza1717's picture
16th Jun, 2020
Best recipe! I use a mandolin to get the potatoes really nice and evenly thin, par boil them for around 10 mins (not 3 mins) and when I put them in the ovenproof dish I put a layer of potato, a drizzle of the cream & milk sauce, add some gruyere cheese and salt and pepper, then add another layer of potato, then repeat the adding of milk, cheese etc. Keep going until all potatoes have been added and add lots of cheese on top (I use 200g gruyere cheese altogether, instead of 100g) Once you’ve baked (I bake for 45 mins) take out of oven, cover with foil and leave to rest for at least 10 mins. This small step makes such a big difference, instead of a sloppy mess you get nice clean slices but it’s still piping hot! Every time I make this, the compliments just keep coming and it disappears quick!
Charlotte Bucknell's picture
Charlotte Bucknell
18th Apr, 2020
Ok everything it great! But what temperature is the oven meant to be set on? Think that’s a key bit of information! Cx
19th May, 2020
step 1!
12th Apr, 2020
Just made this but halved the recipe (250ml cream & 250ml milk) and sliced 3 large baking potatoes. Cooked the potatoes for about 10 min in the cream. Absolutely gorgeous!! First time making this... my new favourite
2nd Feb, 2020
I always peel the potatoes but I've just realised it doesn't say to do this. Do other people peel the potatoes when making this or does it turn out ok if you don't?
12th Apr, 2020
I never peel my potatoes whether it's this recipe or soup or really anything it just kind of seems like a waste to me having all those potato peels leftover
maggiebleksley's picture
4th Feb, 2020
We've had it both ways and the potatoes are good peeled or unpeeled.
20th Jan, 2020
Thanks everyone for the hints and tips. This came out beautifully for me and I am a very amateur cook! Things that might help others: I used a mandolin to slice my spuds thinly I used an all-round potato here in Australia (only a little starchy) and it cooked beautifully The simmering stage: this might be obvious to most but when you add the cold spuds to the saucepan of simmering milk and cream, it takes at least 5 mins to get the contents back up to a simmer again. So the potatoes were in the pan for around 8-10 mins in total but most of that was getting up to speed again! I used cheats garlic, 2 flat teaspoons, added at the very start of the simmering stage, and it was perfect for us I used a mild cheddar and cooked for 35 mins with the cheese on when it first went into the oven and it was perfect
Caroline Halliday's picture
Caroline Halliday
12th Jan, 2020
Great recipe...I've made this twice now and it's turned out perfectly both times (with a few minor adjustments). As others have said, add salt and pepper...I added this while I was simmering the potatoes in the cream and milk mixture before baking in the oven. Also, I found I needed to cook the potatoes longer at this stage as they were still hard after three minutes. It was closer to 10 mins simmering, although I cut the potatoes by hand so perhaps they're thicker than the recommended 3-4mm.


tanscott's picture
4th Aug, 2020
Instead of using a mix of double cream and milk, can I just use single cream? Isn't it the same thing?
21st Mar, 2020
Why can I not print out a recipe
13th Oct, 2019
Can this dish be frozen once cooked and if so, any tips would be welcome? I tried it with leftovers last time I cooked it. But reheating it, after defrosting, seemed to turn it to mash.
goodfoodteam's picture
15th Oct, 2019
For best results, we don't recommend freezing this dish as it may split a bit. All our freezable recipes are marked with a blue star above the nutritional information.
17th May, 2019
Can this recipe be done a day before and refrigerated. Many thanks
goodfoodteam's picture
17th May, 2019
Thanks for your question. Yes you can take the recipe to step 7, sprinkle with cheese, cover well and then refrigerate. You then preheat the oven the next day and cook (uncovered) as above but you'll need to an extra 5 - 10 mins to the cooking time as the dish will be fridge cold.
Littlest Hobo
1st Jun, 2018
How much is '8 large potatoes' in metric?
goodfoodteam's picture
5th Jun, 2018
Thanks for your question. Roughly 2.25kg will work for this recipe.
20th Jul, 2018
I think less!!! Roughly 1.2-1.5kg!!!
20th Dec, 2017
Can I cook this dish s day beforehand?


11th Oct, 2019
Followed the tips and grated in the garlic and added salt and pepper to the milk amd cream mixture. I cooked in oven for longer than 30mins as I didn't want to risk having raw potatoes.was yummy and creamy! Only thing I would say is, this is a massive dish if being served as a side...even for 8 people!! I would prob make half this amount next ime. Also, use a bigger dish than you think you will need as it bubbles out over sides!
20th Apr, 2019
1. Added salt, pepper & nutmeg to milk/cream, plus used garlic press and scraped garlic into pan ie. garlic stays in milk infusion to add flavour. 2. Used Kitchen Aid spiraliser attachment to slice potatoes, saving time & fingers! Left skin on. 3. Precooked with cheese on top day before for 30mins in oven. Will then cover with foil and reheat next day to ensure thoroughly cooked through.
1st Jan, 2018
I didn't read the comments ahead of using this recipe, but did make some changes and the result was delicious. We seasoned the cream with salt, black pepper and nutmeg, simmered the potatos in the cream and milk for 5m, put the oven to 200C, cooked the dish for 1h and 20m with foil over for the first hour and topped with some grated cheese when we removed the foil.
18th Jun, 2017
I changed the recipe a bit by using 250 ml double cream / whipping cream 250 ml milk 3 garlic cloves 5 potatoes White pepper Salt Ground nutmeg Thyme leaf I added white pepper, salt, ground nutmeg and thyme leaf in the sauce before add sliced potatoes and you should simmer it for 5-10 minutes until it cooked. It was tasty ^^
16th Apr, 2017
UPDATE: Made for Good Friday using Skimmed Milk. Still as creamy and tasty as when I made it the first time! Made this for lunch on Mother's Day and it was gorgeous!!! Definite Do's: ☆ DEFINITELY Use Maris Piper or King Ed or similar variety potatoes (I used *approx.* 1.2kg as no large ones to be found in store) as it's the starch in this kind of potato that helps thicken the sauce!! ☆ Slice them as thinly as poss - I'd just got a hand mandolin (think its a good grips one?) so that helped. ☆ I flung a whole half of onion (peeled but not sliced) in the milk and cream with the garlic cloves, oh and a few gratings of fresh nutmeg (just cos we like the flavour!) ☆ Gently simmer potatoes about 5-6 mins I personally found 3 mins not quite long enough. ☆ Loosely layer the potatoes (don't just dump 'em in the dish) and season well between layers - salt and *white* pepper (i think I got about 3 ish layers) ☆ I cooked on low shelf in oven while finishing cooking lamb, about an hour-ish, *didn't put cheese on until I knew dish well cooked* as didn't want it burning. Then cooked on middle shelf until cheese golden brown n bubbly. Definite Donts: ☆ Forget to lightly butter dish before putting in potatoes... ☆ Rush it. Slow is good. ☆ Put cheese on until you know potatoes cooked through (saves horrid burnt fromage!!) ☆ Dont worry if potatoes break up a little or don't look pretty when slicing - who cares?!?!? Cant see 'em under all that gooey cheesy gorgeousness anyway! ☆ Don't use more than 500ml milk n 500ml double cream - it'll probably be way too runny otherwise. :-)
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.
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