How to make Dauphinoise potatoes

Chelsie Collins shows you how to bake the perfect potato Dauphinoise, with a crisp top and creamy filling

  • Use Maris Piper or another starchy potato as it’s the starch in the potatoes that will make the Dauphinoise stick together. 
  • Don’t worry about how you organise the potatoes in the dish - once the cheese is melted on top it will look perfect. 
  • Don’t forget to discard the garlic.
  • Pour over the leftover cream mixture (you don’t have to use all of it, just enough to cover the potatoes). 
  • You can increase the oven temperature to high for the last 5 mins of cooking for a deep golden topping.

Comments, questions and tips

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7th Dec, 2017
No cheese in a real gratin dauphinoise. Jerusalem artichoke dauphinoise is delicious too but needs a long, slow cook and can't be rushed.
2nd Dec, 2017
No quantities. No oven temperature. So useless
30th Nov, 2017
I will definitely pick up some Russet potatoes for this. These put me to mind of the Au Grautin potato dishes mom made from scratch.
30th Nov, 2017
Nice recipe except that there isn't any cheese in a gratin dauphinois. You should change the name of this, no doubt, delicious dish. Cheesy potato gratin?
4th Dec, 2017
Really? If I look up a definition of "dauphinoise" I am told, "(of potatoes or other vegetables) sliced and cooked in milk, typically with a topping of cheese" and if I look up a definition of "gratin" I find "a dish with a lightly browned crust of breadcrumbs or melted cheese", so I can't see any reason for the name to be changed. Much more frustrating is the lack of quantities or oven settings.
29th Nov, 2017
Great video but I would have liked it more if amounts and temperature had been mentioned....
Robin Clark
18th Mar, 2017
Looks great, will give it a try.
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