Dauphinoise potatoes in an oval dish with portion out

Dauphinoise potatoes

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(152 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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27th Mar, 2017
No recipe is infallible, and that's the joy of experimenting. You could have covered the top with foil (to stop it burning) and put it back in the oven; simple trick which your mum could have told you rather than telling you you're useless, which you're obviously not. Don't give up.
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!!!
17th May, 2016
Gorgeous! Simple to do and went down a treat.
16th Apr, 2016
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!
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.
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.
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.
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.
15th Oct, 2016
Maybe you should read the recipe before chastising the recipe author - 'just enough to seep through the layers and leave a little moisture on the surface'
26th May, 2015
I made a quarter size recipe as there was only two of us and we found it slightly bland and with too much liquid. Made it again using less milk/cream and infusing the milk/cream i.e. by adding an onion studded with whole cloves, a bay leaf and half a dozen black peppercorns to the milk and cream, bringing it to the boil and then letting it cool/infuse for a couple of hours. I cooked the sliced potatoes separately, layered them in a dish, poured over the cream and milk mix, topped it with grated mature cheddar and baked it for about 30 mins until lovely and golden brown on top. More work but tasted better.


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