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.
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