Potatoes Dauphinoise

Potatoes Dauphinoise

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(58 ratings)

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

Easy

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

Ingredients

  • knob butter, for greasing
    Butter

    Butter

    butt-err

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

  • 1kg waxy potato, such as Desirée
    Potato

    Potato

    po-tate-oh

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

  • 150ml full-fat milk

    Milk

    mill-k

    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

    Thyme

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

  • pinch freshly ground nutmeg
    Nutmeg

    Nutmeg

    nut-meg

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

  • 25g parmesan, freshly grated
    Parmesan

    Parmesan

    parm-ee-zan

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

Method

  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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chrisluckin
20th Nov, 2011
5.05
I am a newcomer to cooking. This recipe was fantastic. Thanks
cupacake
17th Nov, 2011
4.05
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.
lovefood11
13th Oct, 2011
It's very helpful to watch GoodFood Video how to make this meal in advance!
lovefood11
12th Oct, 2011
Delicious meal!
carpox
14th Sep, 2011
Angus is right - try the real thing.
sylvia
23rd Jul, 2011
5.05
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
michelleb1310
27th Jun, 2011
5.05
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.
MrsK1
20th Feb, 2011
I love this recipe - make it again and again. My favourite potato dish.
sheepcat
21st Jan, 2011
5.05
Brilliant and simple.
thenewmrso
5th Dec, 2010
5.05
Delicious - a hit!

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