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How to make potato dauphinoise

This crispy, creamy gratin is so indulgently good it might upstage your main. Try our step-by-step guide for an indulgent potato dauphinoise dish, the ideal side-dish treat - easy to make and delicious to eat – you’ll love this creamy, layered potato dish. Don't forget to screenshot the ingredients list at the bottom of the page to take in store.

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  1. Soften the onion

    Heat the oil in a frying pan over a low heat. Add the onion, cover, and fry for 15 mins, stirring occasionally. Cooking the onions over a low heat keeps them moist and brings out their natural sweetness. You could swap in a finely sliced leek if you prefer. To give it an extra layer of flavour, add a little finely chopped rosemary or thyme for the final min of cooking.

    Soften the onion
  2. Slice the potatoes

    Using a mandolin or sharp knife, carefully cut the potatoes into very fi ne 3mm slices. Preheat the oven to gas 5, 190°C, fan 170°C. Grease a baking dish with the butter. Cut the potatoes into as uniform slices as possible, so that they cook evenly. You want them to be as thin as possible too, so they don’t take a long time to cook through and so that you have lots of layers for the cream to coat and flavour

    Slice the potatoes
  3. Infuse the milk

    Pour the milk and cream into a large saucepan, add the garlic cloves and bay leaf. Bring to the boil, then remove from the heat and add the nutmeg and some seasoning. Remove the garlic and bay leaf. Infusing the milk helps flavour the whole dish, making it beautifully aromatic. Using half milk and half cream helps to balance the richness, but you can alter the ratio if you prefer.

    Infuse the milk
  4. Layer the potatoes

    Add the sliced potatoes and onion to the milk, stir to coat. Transfer to the dish with a slotted spoon, layering as you go. Use a fish slice or slotted spoon to transfer the potatoes and onion to the dish, leaving the infused milk and cream in the saucepan.

    Layer the potatoes
  5. Finishing touches

    Pour over the infused milk and scatter over the cheese. The cream mixture should come to just below the potato. Swap the cheese if you like: Roquefort will add a punchy flavour, while mozzarella will add gooeyness.

    Finishing touches
  6. Bake the dauphinoise

    Bake for 1-1 hr 15 mins, covering with foil once golden. It’s ready when the top is golden and bubbling and the potatoes are tender all the way through. Test if it’s ready by piercing the centre with a sharp knife, it should go through easily. If not, bake for 10 mins more, then check again. Leave to stand for at least 5 mins, then top with the thyme sprigs, if you like.

    Bake the dauphinoise
  7. Ingredients

    1 tbsp olive oil
    1 large onion, finely sliced
    1kg large floury potatoes (such as Maris Piper or King Edward), peeled
    butter, for greasing
    250ml whole milk
    250ml double cream
    2 garlic cloves, peeled and lightly crushed
    1 bay leaf
    ¼ tsp ground nutmeg
    70g pecorino, finely grated
    a few thyme sprigs, to serve (optional)

    Makes 8 servings

    Tip: Make up to the end of step 5, then wrap well in baking paper or foil. Freeze for up to 2 months. Bake from frozen until the potatoes are tender.


    Each serving contains

    • Energy

    • Fat

      23g 33%
    • Saturates

      14g 69%
    • Sugars

      4g 5%
    • Salt

      0.6g 11%

    of the reference intake
    Carbohydrate 26.1g Protein 6.8g Fibre 2.6g