Potatoes Dauphinoise

Potatoes Dauphinoise

  • 1
  • 2
  • 3
  • 4
  • 5
(58 ratings)

Prep: 20 mins Cook: 1 hr - 1 hr, 15 mins


Serves 6

A rich and indulgent example of French cuisine for turning spuds into something more exciting

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal289
  • fat17g
  • saturates9g
  • carbs30g
  • sugars0g
  • fibre2g
  • protein7g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.


  • knob butter, for greasing



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

  • 1kg waxy potato, such as Desirée



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

  • 150ml full-fat milk



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

  • 142ml carton double cream
  • 1 garlic clove, peeled and halved
  • 2 sprigs thyme


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

  • pinch freshly ground nutmeg



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

  • 25g parmesan, freshly grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat oven to 160C/fan 140C/gas 4. Line an 20cm (8 inch) square tin with greaseproof paper, making sure there are no holes for the liquid to seep through, then butter the paper. Peel and slice the potatoes to the width of a £1 coin and pat dry.

  2. Pour the milk and cream into a pan, then add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.

  3. Layer half the potatoes in the tin, overlapping the slices, sprinkling each layer with a little salt and pepper. Pour over half the liquid and finish layering, then add the rest of the liquid and scatter over the cheese. Bake for 1-1¼ hrs until the potatoes are tender and the top is golden. Leave to stand for 5 mins, then cut into 6 portions and serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Hakuna's picture
16th Aug, 2019
Mmmm.... looks so tasty. I'll cook this meal for weekend. Every day I cook more easy dishes. One of my favorite simple dishes is boiled potatoes. I love to eat potatoes with fish or meat and I always add a lot of sauce. I took recipe how long to boil potatoes here club.cooking/articles/how-long-to-boil-potato/
Andrea Rothery's picture
Andrea Rothery
30th Mar, 2018
Didn't have thyme so used bay leafs.... Very tasty!
14th Feb, 2016
This was delicious. I made a little more than a half portion (600g potato, 100ml each of single cream and milk) as it was just for 2 of us. Hand cut the spuds so some were thicker than others but the whole thing was cooked to a tee in less than an hour and 15. Will certainly make again.
30th Nov, 2015
I chose this recipe because of the combination of milk and cream rather than just cream. Another recipe that I looked at had 500ml of cream which I thought sounded rather sickly. This combination of milk/cream was just right. Perfectly creamy but not too much. I completely agree about the greaseproof paper which just completely disintegrated and made it really hard to serve. I would just make sure that you butter the dish really well. I loved this and it was a hit with the family. Would definitely make it again. I used a mandolin which I bought from Amazon for £10 and it was brilliant. Well worth the money to buy the mandolin as you do get nice thin slices. It was completely cooked.
31st Dec, 2013
These were really nice I made them a few hours in advance cooked them for an hour then let them rest and cooked them for another 15mins after a couple of hours. When I got them out though they seemed to be drying out a bit (even though I cooked them at 150 along with lamb) so I made the milk and cream sauce up and poured it over again before re-heating (not very healthy I know!). They weren't the best dauphinoise I've ever tasted but good for first attempt! Will 100% make them again.
28th Dec, 2013
Really lovely. Great for a special occasion
30th Apr, 2013
after a few attempts at this i now have the oven slightly hotter (200) and bake for between 1.5 and 2 hrs. Then its perfect!
suejenkins's picture
5th Apr, 2013
Really easy to prepare especially if you have a mandolin! Did this dish with Orlando's seven hour lamb, worked really well together. A dish I will definately be making again!
19th Mar, 2013
Amazing! Flavoursome but not too rich and sickly as other recipes! *****
17th Mar, 2013
Lovely way to serve potatoes.


14th Jan, 2019
What is the best way to reheat this dish if I cooked it in advance?
goodfoodteam's picture
17th Jan, 2019
Thanks for your question. You can either reheat in the microwave or cover the dish in foil and reheat in the oven at 180C/ 160C fan for 15 - 20 or until piping hot.
20th Dec, 2013
I've tried this recipe and it really is gorgeous. I'm making this for Christmas dinner and am trying to cut down on the amount of time this is in the oven for. I'm wondering if I use a few smaller dishes rather than one large would it require much less cooking time? I have a couple of 16 oz dishes.
goodfoodteam's picture
24th Dec, 2013
We're afraid smaller dishes won't change the time the potatoes take to cook but if you boil the potatoes first, then slice and continue with the recipe as directed the cooking time will be a lot less. Hope that helps.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?