potatoes dauphinoise

Potatoes Dauphinoise

Potatoes Dauphinoise is a French dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France.

potatoes dauphinoise

Potatoes Dauphinoise

Thin slices of potato slow cooked in the oven with cream and garlic – the most decadent of side dishes
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Side Dish
Cuisine French
Servings 8
Calories 470 kcal


  • 500 ml Double cream
  • 500 ml Milk full fat
  • 3 cloves Garlic
  • 8 Potatoes large King Edward or Maris Piper
  • 100 g Cheese grated gruyère or cheddar


  • Pre-heat oven to 190°C/170°C fan/gas 5.
  • Tip the double cream, milk and garlic cloves into a large saucepan and bring to a simmer.
  • Slice the large potatoes very finely, about 3-4mm, add them to the cream and simmer for 5 mins or until just cooked.
  • Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
  • Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish. Season with salt and pepper between each layer until they are about 5cm in depth.
  • Pour over the garlic-infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
  • Scatter over the grated cheese, then bake for 30 mins until the potatoes are soft and browned – increasing the heat for the last 10 mins to brown the crust.


Calories: 470kcalCarbohydrates: 42gProtein: 11gFat: 29gSaturated Fat: 18gFiber: 5gSugar: 5g
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