Dauphinoise Potatoes

Easy Dauphinoise Potatoes Recipe

Dauphinoise Potatoes Recipe

Although I’m still bemoaning going to and from work in the dark *sobs*, there is definitely one good thing about this time of year. It’s perfectly reasonable for me to eat comfort recipes like Dauphinoise potatoes every night… right? OK, maybe not if I want to still fit my clothes by Christmas but it’s a nice thought.

I have a few confessions to make on the subject of Dauphinoise potatoes.

Firstly is that I had never made it before developing this recipe. I’d tried some potato bakes as a student and they never really turned out the way I’d hoped as they’d be watery or the milk would split and curdle. Plus I never thought anything could compare to my ultimate guilty pleasure of Marks and Spencers Dauphinoise gratin. Oh my!

I have actually been known to eat one all to myself, out of the foil dish! (totally under the influence of alcohol, and it wasn’t the slightest bit embarrassing, just totally satisfying).

The second is that, never in the history of this blog have I remade a recipe so many times.

Partly because, as delicious as it is, it’s quite tricky to make a plate of yellow food look appetizing in a photo! And also, considering Matt is a self confessed health freak, he kept wanting me to remake it?!

I get home from work one weekend and he described the situation where his parents were actually fighting over the last mouthful fresh out of the pan! (there goes my leftovers ???? ). So rest assured, not only can I confidently say this recipe is DELICIOUS! But it has been tried and tested thoroughly!

Dauphinoise Potatoes Recipe

Some techy food stuff… I purposely DON’T rinse the potato slices so that they are still starchy. This is what thickens the sauce so it’s essential you just peel, slice, and layer straight into the cream. I also made this the first time with low fat long life cream (I know!! it’s sacrilege, but if you had to eat this as many times as I have you’d do the same) the good news is that it still tasted awesome! And that version was the one my in-laws fought over, so by all means use low fat cream, but stick to whole milk.

I also cooked this in a clay cazuela as it can easily be transferred from hob-oven-grill. You could also use a cast iron pan, or skillet to make life easier. Otherwise you will need to infuse the cream in separate pan and then transfer into a medium casserole dish.

One final note, I use Gruyere cheese (I love saying that word!) in this recipe. If you haven’t used Gruyere before and buy it in for this recipe, apologies in advance! Although is tastes amazing, it is rather smelly!

Dauphinoise Potatoes Recipe

Easy Dauphinoise Potatoes Recipe
Prep time
Cook time
Total time
Dauphinoise potatoes, potato gratin, potato bake, whatever you call it this is delicious. And this recipe is totally fool proof.
Serves: 6
  • 6 medium Maris Piper potatoes
  • 284ml carton double cream I use longlife cream- it's just easier!
  • 200 ml whole milk
  • 1 clove garlic
  • 2 pinches Nutmeg
  • ½ medium cooking onion
  • 2 Bay leaves
  • 1 generous pinch salt and pepper
  • 100 g Grated Gruyere cheese
  1. In a pan (or preferably a low wide pan you can transfer from hob to oven- see notes above) place the milk, cream, nutmeg, bay leaves and salt and pepper on a low heat.
  2. Cut the cooking onion in half (I don't bother peeling it) and place cut side down into the cream. Leave on a very low heat while you prepare the potatoes.
  3. Peel the potatoes, and then slice into thin strips around the thickness of a 50 pence piece (I've googled it and this is a very similar thickness to a dime too if you're from America). Discard the ends of each potato.
  4. Once the cream has been simmering on a low heat for a few minutes, remove the onion and sage, and crush the clove of garlic in and stir.
  5. I add the sliced potatoes one by one straight into the cream, starting on the edges and working my way into the centre (like a spiral) and repeat until I have placed all the slices in. It should make around 3 layers. I then press the potatoes down into the sauce. If you are making the cream in a separate pan, you could arrange the potatoes first and then pour the cream evenly on top. But if you are doing this, make sure it's well mixed through the potatoes.
  6. Cover with a lid, or I use a sheet of foil tightly wrapped around the dish and place in the oven at 160C for 45 minutes.
  7. Remove from the oven and sprinkle the Gruyere cheese evenly over the top (I like to add more pepper and maybe the sage leaves too for decoration) and either place back in the oven at 200C for 15-20 minutes until golden, or what I find even easier is to just pop it under the grill for 5 minutes to brown up.
  8. If you really want to impress, make a day before, up to the stage just before you put the cheese on. When it's cooled overnight it's a little easier to handle so you can use a ring mold to get that restaurant look when serving, then just top with cheese and grill.


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The best potato dish EVER, but so easy to make too! This Dauphinoise potato recipe is so simple, with Gruyere cheese on top too it's out of this world good!!

About the Author Lisa

I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.

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