Dauphinoise potatoes recipe

Dauphinoise potatoes recipe

261 ratings

With layers of soft potato and masses of rich, creamy, garlic-infused sauce, this classic French dauphinoise potato recipe is a definite crowd-pleaser. Perfect served alongside roast meat, this easy yet impressive side dish is wonderfully comforting. See method

  • Serves 6
  • 20mins to prepare and 1hr 15mins to cook
  • 397 calories / serving


  • 1kg potatoes, thinly sliced
  • 2 garlic cloves, finely sliced
  • 150g crème fraîche
  • 150ml double cream
  • 300ml full-fat milk
  • knob of butter, for greasing

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    18g 88%
  • Sugars

    4g 5%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 32.3g Protein 6g Fibre 2.7g


  1. Preheat the oven to gas 4, 180°C, fan 160'C.
  2. Put all the ingredients, except the butter, in a pan over a medium heat. Bring to the boil, until bubbles form around the edge of the pan.
  3. Reduce the heat slightly and cook for 15 mins, stirring occasionally, until the potatoes are just beginning to soften. Season with salt and pepper.
  4. Meanwhile, grease a large baking dish with butter. Transfer the potatoes to the dish using a slotted spoon, then pour over the cream mixture. Bake in the oven for an hour, until golden.

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