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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1st May, 2011
Delicious with added seasoning.
hattiem123's picture
7th Apr, 2011
It was really tasty - but very, very rich!
20th Mar, 2011
Great so easy to cook and tastes amazing :0)
24th Jan, 2011
Made these for the first time on Saturday as a treat for my partner to go with rump steak. I also seasoned and added a sprinkle of gruyere cheese between layers. As for the slicing, I got my fella to do it! =] These are extra special and I have promised to make them again for valentine's day. Roll on 14th Feb!
17th Jan, 2011
This was yummy. I did change it a little. Between each layer of potatoes I added a little of the grated cheese and also seasoned. Everyone loved it. Would certainly cook again.
26th Dec, 2010
super easy and delicious. i added a pinch of mustard powder and a sprinkle of nutmeg over the top when making to go on the christmas lunch. delicious and not remotely stressful even on top of all the other things cooking - though wouldn't have the patience to slice by hand - used the processor instead!
7th Aug, 2010
Yummy. Definately add nutmeg, and seasons all of the layers. I also add a little butter. Great recipe, really easy to cook.
11th May, 2010
I made this as the receipe said with the cheese added and found it absolutely delicious, I served it with turkey, stuffing and fresh vegetables, and of course a glass of red wine which complemented the dish perfectly, all my family loved it, there was plenty to go round. I have been asked to print off the receipe for a few people and will certainly be making this dish again.
4th May, 2010
Used the receipe as written with the cheese and it was delicious with the shoulder of lamb with red wine sauce (also Good Food) and we all loved it and it cooked whilst the meat was resting.
3rd May, 2010
Nutmeg in it was delious! I also added a coarsely chopped onion to the milk and discarded it after the potatoes were done. Really nice and easy with a roast-just threw it in the oven while the roast was resting.


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