Jabron potatoes

Jabron potatoes

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(6 ratings)

Ready in about 1½ hours


Serves 6

A creamy side dish made with potatoes, garlic and double cream

Nutrition and extra info


  • kcal406
  • fat27g
  • saturates17g
  • carbs36g
  • sugars0g
  • fibre3g
  • protein8g
  • salt0.24g
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  • 1.3kg maincrop potato (Cosmos or red Desirée)



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 85g unsalted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 garlic cloves
  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 142ml carton double cream
  • 50g cheddar or gruyère, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…


  1. Preheat the oven to 180C/160C fan/gas 4. Boil the whole potatoes in a large pan for about 15-20 minutes until they are cooked – the timing will depend on their size. Drain and leave to cool, then peel off the skins and cut the potatoes into 5mm thick slices.

  2. Put the butter and garlic in the pan the potatoes were boiled in, season and melt over a low heat. Add the potato slices and toss until just coated – but don’t let them fry. (You can prepare up to this stage the day before and keep covered in a cool place.)

  3. Spread the potatoes out in a deep 28cm x 22cm ovenproof dish and pour on the milk and cream. Sprinkle the cheese on top and bake for 30 minutes until golden and the potatoes are just beginning to crisp.

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Comments, questions and tips

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24th Feb, 2017
I don't think this is better than pommes dauphinoise but it is delicious and so much easier and quicker. I sliced the garlic finely and added plenty of salt and pepper. Perhaps the writer thought that was too obvious to be worth mentioning. I don't find it necessary to peel the pots.
25th Feb, 2014
Great recipe easily doubled for a larger crowd
18th Jan, 2012
Absolutely delicious - a firm favourite. I have made it many times. I often just use all milk for the liquid, to reduce the calories, and find this is just as good.
18th May, 2011
This was a huge hit and will most definitely be making again. So simple to make and very tasty. I served it as an accompaniment to roast chicken with couscous & pine nut stuffing (also a bbc goodfood recipe). I can’t wait to make it again for my next dinner party :)
14th Dec, 2009
Made this as part of last year's New Year buffet. It is truly delicious and I'll be making it again this year. I also think it beats dauphinoise potatoes by a mile! I prepared the entire dish the night before so all I had to do 24hrs later was pop it in the oven.
jburton's picture
5th Oct, 2009
Im going to be making this at the weekend, i'll be serving it with 'Roast Whole Fish with salsa Romesco' (can also be found on this site. Im going to change the potatoes slightly by adding Wilted Chard (spinach) as we have Loads growing and Par cooked Broccoli. This would also add some nice colour with the fish. And probably Garlic Bread.
26th May, 2009
I made this for me and my boyfriend, as avid cheese lovers I put lots of cheese in the dish! It was so tasty, I wouldn't change this in any way shape or form.
10th Mar, 2009
My hsband and I loved this recipe. I will definately be doing again. It was much creamier than many dauphinoise recipes and so easy to do.
4th Jun, 2008
absolutely stunning! Beats the usual dauponoise potatoes by a mile!
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