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


  • 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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20th Nov, 2011
I am a newcomer to cooking. This recipe was fantastic. Thanks
17th Nov, 2011
This recipe was very good, but I just couldn't see the use of the greaseproof paper, not least because when I took the dish out of the oven and cut it into squares, I then had to peel away the paper that had started to break into pieces on the base of the dish! It was messy and risky as my guests may well have had a piece left on their slice.
13th Oct, 2011
It's very helpful to watch GoodFood Video how to make this meal in advance!
12th Oct, 2011
Delicious meal!
14th Sep, 2011
Angus is right - try the real thing.
23rd Jul, 2011
I love this dish. Have made it loads of times since I found it in the good food magazine - always a hit. Easy to prepare and yummy to eat.
michelleb1310's picture
27th Jun, 2011
I made this but doubled the quantities for a family gathering, I made the sauce the night before and put it in the fridge once i'd strained it and it had gone cool. I added a good big pinch of freshly grated nutmeg to the millk and cream mixture and put 2 sprigs of thyme in with the mixture too, the result was beautiful creamy garlicky potatoes, I didn't use parmesan on top, I used gruyere cheese, topped it of nicely.
20th Feb, 2011
I love this recipe - make it again and again. My favourite potato dish.
21st Jan, 2011
Brilliant and simple.
5th Dec, 2010
Delicious - a hit!


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