Potatoes Dauphinoise

Potatoes Dauphinoise

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(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
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  • 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.

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Comments, questions and tips

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13th Dec, 2012
Just about to make this with potatoes, garlic and herbs from the garden!!
18th Oct, 2012
For a more waistline friendly alternative, I use low fat creme fraiche instead of cream... granted it's not quite as yummy, but guilt-free at least! I tend to top mind with mature cheddar and a red onion too. I usually par-boil the potato slices to halve the cooking time - I haven't actually tried the full bake method. Does anyone know if the results are better fully baking as opposed to my method? The great thing about this dish is that is seems to taste even better the second time around, reheated as left-overs!
Frantic Flapjack
24th Jun, 2012
This was absolutely delicious and so easy to make. Agree with Birdie's comment. The greaseproof paper ripped to shreds. If I made it again, I would just grease the dish well. Also, it doesn't serve 6 people, more like 4.
18th Apr, 2012
It tasted good but DO NOT USE greaseproof paper, it was a disaster. It ripped to pieces and then proved almost impossible to serve it. It served no purpose whatsoever.
11th Apr, 2012
Can't believe how good this was given that it is so incredibly simple! Everyone is hassling me for the recipe. @ GlamourPuss86 - not sure I would want to reheat for a dinner party, but I did have 10 people over last night and the beauty of this is that you can just slam it in the oven and pretty much forget it. It can easily handle another 30 mins cooking if you are running a bit late (as I was!). Good luck
glamourpuss86's picture
7th Apr, 2012
Has anyone tried cooking and reheating this? I have a dinner party for 10 (yes i'm mad!) andanything I can do to save time would be a god send!!
22nd Mar, 2012
A gorgeous potato side dish. I made this for a party of 16 alongside apricot stuffed pork loin and vegetables. It was quite rich but very moorish and the leftovers were lovely warmed up the next day. Would definately recommend making.
3rd Mar, 2012
Followed this recipe every step of the way and can only say this is the most delicious dauphinoise I've ever tasted. Didn't change a thing and my dinner guests loved it!
21st Jan, 2012
Amazing , best I have ever made.
20th Nov, 2011
I copied the rcipe just as it appeared on the screen. I was just having a bit of fun as I often cook the sunday roast, but just wanted to try something different; it worked.


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