Dauphinoise potatoes in an oval dish with portion out

Dauphinoise potatoes

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(151 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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30th Apr, 2014
Ive made this several times and love it!! i have with gammon in cola, i also add onions and boil my potato's first then add them to the cream onion and milk bring to the boil for a few minutes add salt & pepper, love that there is extra sauce as i add some over the gammon, my favourite meal
29th Dec, 2013
can the daphinois be cooked then frozen?
26th Dec, 2013
I agree with the previous comment, it made loads and I only used half the quantity! Good flavour but needed plenty of seasoning.
17th Nov, 2013
Easy, tasty but makes a lot!
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.


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