Dauphinoise Potatoes {Creamy & Comforting}

A cooked dish of Dauphinoise Potatoes on a table, with cutlery and napkins around it.

5 from 1 vote

Dauphinoise Potatoes {Creamy & Comforting}

This easy, cheesy Dauphinoise Potatoes recipe is here for you if you need a comforting carb fest that’s also decadent and impressive for a special dinner.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Side Dish

Cuisine: French

Servings: As a side

Author: Sarah Rossi

Ingredients

50 g Butter Plus extra for greasing
500 ml Double cream Or heavy cream
200 ml Milk
3 Garlic cloves Sliced
A few sprigs of thyme
1/4 tsp Grated nutmeg
1 kg Potatoes Peeled

Optional:

150 g Gruyere Grated

Metric - Imperial

Instructions

Preheat the oven to 180℃ fan/200℃/350F or Gas Mark 6.
Place the butter, double cream, milk, sliced garlic and thyme in a saucepan over a medium heat and stir every so often until the butter has melted then stir in the nutmeg and a good pinch of salt. Leave over a very low heat to keep warm.
Thinly slice the potatoes using a mandolin gadget or a sharp knife. You want them to be about 3-4mm thick.
Grease a baking dish with the extra butter then layer in 4 of the sliced potatoes. Pour over ¼ of the cream and garlic mix, then repeat these layers until you have used all of the sliced potatoes and all of the cream. (Discard the sprigs of thyme as you come across them when pouring in the cream.)
Cover the dish with foil and bake for 1 hour or until the middle of the dish is soft (test this by piercing it with a sharp knife and making sure there is no resistance.) If the potatoes aren’t quite cooked give them another 15 minutes then check again.
When the potatoes are cooked remove the foil, scatter over the grated gruyere and cook for another 15-20 minutes until the top is golden, or pop under a hot grill for a few minutes. Leave to stand for a few minutes before serving.

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Notes

Herbs: If you can, use fresh herbs here as they will give a much better flavour. Dried herbs tend to work better when cooked in a larger volume of liquid. If you do need to use dried herbs, halve the amount in the recipe.

Potatoes: Floury potatoes like Maris Piper or King Edward work best here, or if you’re in Australia, something like Sebago, or in the USA, Russet is perfect. Just NOT waxy types.

Gruyere cheese: This is optional but does add a lovely flavour. Use another cheese or leave out if you prefer.

Storing: You can keep this recipe in the fridge for up to 3 days. Reheat fully before serving. To freeze, wait until it’s totally cold and then put it into a freezer-proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or covered in the oven.

Nutrition