Layers of Dauphinoise potatoes in a casserole dish

Next level Dauphinoise potatoes

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(12 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

More effort

Serves 8 - 10

Try these deliciously creamy Dauphinoise potatoes, which make an excellent side dish for a roast dinner. We've added a few extras for added oomph

Nutrition and extra info

  • Egg-free
  • Gluten-free
  • Nut-free
  • Vegetarian

Nutrition: Per serving

  • kcal670
  • fat51g
  • saturates33g
  • carbs44g
  • sugars4g
  • fibre4g
  • protein6g
  • salt1.1g
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  • 4 bay leaves
  • bunch thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 500ml double cream
  • 500ml crème fraîche
  • a grating of nutmeg



    One of the most useful of spices for both sweet and savoury

  • 1 garlic clove, halved
  • 50g butter, plus extra for the dish



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

  • 2½ kg Maris Piper potatoes or Desirée potatoes, all roughly the same size, peeled


  1. Bash the bay and thyme, then put into a saucepan with the cream, crème fraîche, nutmeg and one half of the garlic clove. Season generously. Bring to the boil, then simmer for 2 mins. Set aside to cool and infuse.

  2. Heat oven to 180C/160C fan/gas 6. Sprinkle the cut side of the remaining half of garlic with salt and use it to rub the inside of a large rectangular gratin dish. Lightly butter the dish. Melt the remaining butter in a saucepan.

  3. Thinly slice the potatoes using a mandoline and stack them in piles. Tightly pack the stacks widthways in the dish, standing on their side, using only as many as will snugly fill the dish. Strain the warm cream over the potatoes, pressing down on the herbs as you do so. Bake for 1 hr or until the potatoes are cooked through and crisp on the top, brushing with the melted butter halfway through. Leave to cool for about 10 mins, then serve scooped straight from the dish.

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Comments, questions and tips

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4th May, 2020
Lovely flavour, but once again - like all Dauphinoise - the centre potatoes were still crunchy, even though they were very thinly sliced, and we kept them in the oven about 30mins longer than the recipe suggested...
JoolesO's picture
28th Dec, 2019
Accompanied NL Salmon en crute , 8 persons , way too much made as per recipie . Delicious , very rich and tasty . Used magimix slicer attachment for potatoes ,made it easier to prep . Would cook again but halve recipie amounts .
15th Dec, 2019
Love this dish but as a single person I quarter the ingredients and still have 2 portions to put in the freezer as well as the portion for my meal. I don't bash the bay leaf and I use a quarter of the clove of garlic (but then I do love the flavour of garlic) in the milk and use butter to oil the dish before cooking. I do strain the cream etc before adding to the potato.
14th Oct, 2018
Excellent dish - best we've ever had
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