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–+ servings
Dauphinoise potatoes in a rectangle baking dish with a bowl of easy garlic mushrooms and a checked teal and white towel on the side.

Dauphinoise Potatoes

By: Deborah
This classic dauphinoise potatoes recipe features thinly sliced potatoes baked in a rich, creamy garlic sauce. A perfect side dish for dinner parties or comfort food cravings!
PREP: 15 minutes
COOK: 1 hour 5 minutes
TOTAL: 1 hour 20 minutes
Course: Side Dish
Cuisine: French
Servings: 6 people
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Equipment

Ingredients

  • butter for greasing
  • 1 kg (2.2 lb) floury potatoes (such as Maris Piper or King Edward) peeled and finely sliced on a mandolin or in a food processor
  • salt and freshly ground black pepper
  • 400 ml (1 ¾ cups) double cream (I use Elmlea to reduce calories!)
  • 200 ml (⅞ cups) milk (I use semi-skimmed)
  • 3 cloves garlic peeled
  • 2 sprigs thyme leaves picked
  • 100 g (3.5 oz) gruyere or comté cheese grated

Instructions

  • 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.
  • Put the cream, milk, garlic and thyme into a saucepan and bring to just before a simmer, pour over the potatoes, removing the cloves of garlic.
  • Sit the dish of potatoes on a baking tray (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 the sauce is bubbling. Scatter over the grated cheese and cook for another 10 minutes until golden. Serve with roast dinners or duck breast.

Notes

  • Make ahead and freeze – this recipe can be frozen once cooked and cooled. Freeze either as one large dish, or in portions.   Defrost in the fridge overnight before reheating in the oven, covered in foil.   You can also reheat portions in the microwave.  
  • Dairy-free option - use plant-based cream and milk for a vegan-friendly version.
  • Low-fat option - replace the double cream with a mixture of whole milk and greek yogurt.
  • This dauphinoise potatoes recipe can easily be adapted if you’re cooking for less or more people.
 
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Nutrition

Calories: 448kcal | Carbohydrates: 33g | Protein: 11g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 98mg | Sodium: 167mg | Potassium: 838mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1219IU | Vitamin C: 34mg | Calcium: 279mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS classic french dauphinoise potatoes recipe, garlic cream potatoes recipe, indulgent potato recipe
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