Dauphinoise Potatoes

This does enough Dauphinoise Potatoes for four people as a side dish. Or perhaps two as a main with some green vegetable sides.
This method where the creamy sauce and potatoes are pre-cooked together speeds the dish up a bit.


  • 500g peeled floury potatoes (Maris Pipers, King Edwards, Desiree etc.)
  • 300ml milk
  • 100ml double cream
  • Grated nutmeg (according to taste)
  • 1 garlic clove (reduce or increase according to taste)
  • 100g grated gruyere
  • Salt and pepper
A square 20cm baking tray is ideal to cook the dish


  1. Preheat the oven to about 140C fan
  2. Peel the potatoes and keep them whole. For quickness, I slice them to about 2mm using my mandolin, but you can finely slice them with a sharp knife. Don’t rinse them, you want all the starch.
  3. Put the milk and cream in a pot, with grated nutmeg, crushed garlic, salt and pepper, and heat to boiling point. You will need a decent amount of salt with the potatoes, I use about 1 tsp.
  4. Add the sliced potatoes and simmer them gently in the creamy sauce for about 8-10 minutes, so the potatoes keep their sliced shape.
  5. Layer the sliced potatoes with the gruyere in the baking dish. I make about three layers, potato then cheese.
  6. Put it in the oven for about 30-40 minutes until the potatoes are cooked, testing by probing with a knife tip.
  7. Then either turn the heat up to the maximum for 5-8 minutes until the top browns or put the dish under a hot grill.
The creamy Dauphinoise Potatoes will be scorching hot and it really benefits from sitting and cooling down for 10 minutes before serving.

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