Crisp on top, creamy beneath — this is comfort food with elegance.
There are few side dishes that feel as indulgent and satisfying as Dauphinoise Potatoes. With their paper-thin layers, rich cream, hint of garlic, and golden crust, they sit somewhere between pure comfort and culinary art. Though French in origin, this dish has become a beloved favourite on British tables, especially for Sunday roasts, Christmas dinners, and celebratory meals.
But while it’s luxurious, it doesn’t need to be complicated.
In this guide, we’ll walk you through:
- The classic dauphinoise recipe
- Ingredient tips and exact measurements
- Tools and techniques for slicing and layering
- Common mistakes to avoid
- Delicious twists and pairing ideas
- Internal links, FAQs, and a ready-to-use thumbnail suggestion
Let’s make this the last dauphinoise guide you’ll ever need.
🧾 Ingredients (Serves 4–6 as a side)
- 1kg floury potatoes (Maris Piper or King Edward)
- 300ml double cream
- 150ml whole milk
- 2 garlic cloves, minced
- 50g grated Gruyère (optional, but delicious)
- 25g butter (for greasing and dotting)
- Salt and freshly ground black pepper
- A pinch of nutmeg (optional)
💡 Gruyère isn’t traditional, but it’s widely loved in British versions for a golden top.
🛠️ Tools You’ll Need
- A mandoline slicer or sharp knife (for even slices)
- Medium-sized baking dish (ceramic or enamel)
- Saucepan (for cream mixture)
- Foil and oven-safe gloves
- Ladle or spoon
- Garlic crusher or microplane
🥣 Step-by-Step Method
1. Preheat and Prep
Preheat oven to 160°C (fan) or 180°C (conventional).
Butter your baking dish generously to prevent sticking.
2. Heat the Cream Mixture
In a saucepan, gently heat:
- Cream
- Milk
- Garlic
- Salt, pepper, and a pinch of nutmeg
Bring just to a simmer — don’t boil. This infuses the garlic and helps it coat the potatoes more evenly.
3. Slice the Potatoes
Peel your potatoes and slice them 2–3mm thick.
Use a mandoline if possible — consistency is key for even cooking.
🧠 Do not rinse the slices — you want to keep the starch for creaminess.
4. Layer with Love
Arrange a layer of potatoes in the dish. Pour over some cream mixture.
Repeat, finishing with a layer of potatoes and the last of the cream.
Dot the top with butter and sprinkle with cheese if using.
5. Bake Slowly
Cover loosely with foil and bake for 45 minutes.
Then uncover and bake for 25–30 minutes more, or until golden brown and bubbling.
Test with a knife — it should glide through without resistance.
🍽️ Let it rest 10 minutes before serving. This helps it set and slice cleanly.
🍽️ What to Serve With Dauphinoise Potatoes
This dish is a dream with:
- Roast beef or lamb
- Pan-seared duck breasts
- Chicken in white wine sauce
- Baked salmon with lemon and dill
- Holiday mains like turkey or glazed ham
Internal link idea: Pair it with our 10 Best Comfort Food Recipes for a lush meal idea.
⚠️ Common Mistakes to Avoid
- Slicing too thick: Makes the dish heavy and undercooked
- Skipping the cream simmer: You’ll miss that garlic infusion
- Too much cheese: Overpowers the creamy texture
- Baking too hot: The top browns before the centre softens
🌀 Creative Twists (For When You’ve Mastered the Classic)
- Truffle oil drizzle on top after baking
- Layer in caramelised onions or sautéed leeks
- Use half sweet potatoes for a golden colour contrast
- Add crumbled blue cheese between the layers for a punchier flavour
- Sprinkle thyme or rosemary for a herbal note
❄️ Can I Make Dauphinoise Potatoes in Advance?
Yes! It’s actually better the next day.
Make-ahead tips:
- Assemble, cover, and refrigerate up to 24 hours
- Bake fully, cool, and reheat gently at 160°C
- Freeze in individual portions (though texture may soften slightly)
🙋 FAQ Section (SEO-Optimised)
What’s the difference between dauphinoise and gratin potatoes?
Dauphinoise is made with cream (no cheese traditionally), while gratin often includes cheese and sometimes stock.
Can I make dauphinoise potatoes ahead of time?
Yes. Assemble or bake ahead and reheat before serving — ideal for holidays.
Do you need to parboil potatoes for dauphinoise?
No. Sliced raw potatoes cook in the cream and absorb flavour as they soften.
What cheese is best for dauphinoise potatoes?
Traditionally, no cheese is used. But Gruyère, Comté, or Parmesan work well for a modern British twist.
