Dauphinoise Potatoes Recipe

Dauphinoise potatoes

Name: Dauphinoise potatoes
Total time: 1 h 30 min
Yield: Serves 6 as a side
Cuisine: French
Ingredients: butter; 1kg floury potatoes (such as King Edward) peeled and finely sliced on a mandolin or in a food processor; 400ml double cream; 200ml milk; 3 cloves garlic peeled; 2 sprigs thyme leaves picked; 100g comté (or veggie alternative)

Adam Bush

Published: September 8, 2015 at 11:42 AM

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Serves 6 as a side

Easy

Total time: 1 hr and 30 mins

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Dauphinoise potatoes are an absolute classic. This comforting dish combines cream, garlic and cheese layered on thinly sliced potatoes and baked until crisp

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try our dauphinoise potatoes recipe (also known as potatoes au gratin) then check out our perfect roast potatoes, hasselback potatoes, tartiflette and other potato recipes.

Can dauphinoise potatoes be made in advance?

This versatile recipe can either be cooked and eaten straight away, or your can freeze ahead to have ready when you need it.

What to serve with dauphinoise potatoes

This rich and creamy dish works really well as a side with roast meats such as lamb or beef.
It can also be served with casseroles and stews, such as our easy chicken casserole, chicken chasseur and beef and red wine stew.
For something lighter, serve with roasted vegetables like carrots and Brussels sprouts, or steamed veg such as broccoli, cauliflower and runner beans.
A fresh, crisp salad will also work well to balance the richness of potatoes dauphinoise. Try our simple green salad, chopped salad, red salad and more salad recipes.

Ingredients

Nutrition

butter
1kg floury potatoes (such as King Edward)

peeled and finely sliced on a mandolin or in a food processor
400ml double cream
200ml milk
3 cloves garlic

peeled
2 sprigs thyme

leaves picked
100g comté (or veggie alternative)

Nutrition: per serving

kcal562
fat43.7g
saturates27g
carbs30.2g
fibre3g
protein10.3g
salt0.3g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Butter a large baking dish, and add the potato slices in layers into the dish seasoning each layer generously. Bring the cream, milk, garlic and thyme to just before a simmer, and pour over the potatoes, removing the garlic cloves. Sit on a baking sheet (to prevent any spills) and transfer to the oven. Bake for 50 minutes until the potatoes are soft when you push a skewer or a knife into the centre, and sauce bubbling. Scatter over the comté and cook for another 10 minutes until golden. Serve with roast dinners or duck breast.

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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