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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2nd Jan, 2013
Made several hours in advance for New Years Eve party.Re heated perfectly and made a lovely accompaniment to beef bourguignon as part of a hot buffet. Will definitely make again.
1st Jan, 2013
Nice recipe - however it definitely needs seasoning (too bland without) - add s/p and nutmeg between layers.
9th Dec, 2012
Tasted amazing with nutmeg! Next time, I would probably add more of the cheese though.
susiedawnjones's picture
31st Oct, 2012
Totally delicious I served this with the 7 hour lamb for my dinner party of 6 and there were 2nd helpings all round! Have made nice forth family as its just sooo easy!
26th Sep, 2012
Good short cut recipe for mid week.
17th Sep, 2012
Really easy and delicious
28th Apr, 2012
Very decadent. Very rich and very very nice!
12th Apr, 2012
Scrummy!!!! Apart from thinly slicing the potatoes, which is a little time consuming, so easy! Delicious with roast leg of lamb for a special Easter lunch!
9th Apr, 2012
Oh yes and I added the nutmeg!
9th Apr, 2012
First time cooking dauphinoise potatoes - absolutely delicious! Served with the foolproof roast chicken from this website and new potatoes, roasted carrots, swede and shallots. Will definitely be cooking this again! Only thing is, didn't taste any garlic so perhaps you could ass more or leave the cloves in. Thanks!


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