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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18th Oct, 2009
Next time I need to parboil the potatoes first I think (whether this is common sense I don't know, but I didn't - it came out very dry and gritty)
13th Oct, 2009
I am sure the dish size should be 8ins and not 8cm as stated!!
17th Sep, 2009
I par boiled the potatoes for 4 minutes first and still found that they needed over 1 1/4 hours in the oven afterwards. Delicious dish though all the same.
3rd Sep, 2009
Delicious, we ate the whole thing between two of us!
29th Aug, 2009
I make this but add chicken breast strips fried with onions and tarragon,before layering with the potatoes, delicious.
2nd Aug, 2009
Did it with the hot pot chicken chasseur, a fantastic mix. The doubed the pepper in between layers and gave it a really nice spicy taste. Made ahead makes it even more delicious and an easy way to impress your guests without spending your evening in the kitchen...
29th Jul, 2009
My husband taught me this recipe using double cream and grated cheddar between layers.I've updated it by adding slivers of ham,garlic sausage,chicken,and herbs along with the seasoning and the dish can then be served with salad or hot with green veg....my step-children love it!!
26th Apr, 2009
This was absolutely delicious! I put extra liquid in as well (about 300ml of cream) and also added in some Boursin that I had left in the fridge because I'd run out of garlic - worked very well as a replacement. Will definitely make this again soon!
7th Apr, 2009
I briefly parboiled the potatoes before slicing and made the day before. Delicious! Although I think I might try it without the baking paper next time
9th Mar, 2009
I tripled up the portions for 12 people and it all went. Parboiled the potatoes for 10mins, then sliced, then followed the rest of the recipe. Perfect for entertaining - I made it the day before and reheated in oven for 30mins.


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