Potato Dauphinoise

January 16, 2018
Family Verdict:


  • 1 kg/2lb 4oz baking potatoes (use floury potatoes such as Russet, King Edward, Maris Piper or Desiree)
  • 3-4 cloves garlic
  • 500ml/17½fl oz double cream (you may need a bit extra)
  • salt and freshly ground black pepper
  1. Preheat the oven to 160C/320F/Gas 2.
  2. Slice the potatoes into thin slices, about 2mm/⅛in thick. Place the slices into a bowl as you cut them. I used a mandolin which makes this really easy
  3. Trim the ends off the garlic cloves but don't peel. Grate the cloves on a grater. The flesh will go through the fine holes and the skins will be left behind. Scrape the grated garlic flesh into the bowl with the potatoes.
  4. Season the potatoes, to taste, with salt and freshly ground black pepper.
  5. Pour the cream over the potatoes and mix well again.
  6. Place the potato slices into the gratin dish. They should come to just below the top of the dish. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato (top up with more double cream if necessary).
  7. Place the potatoes in the oven and bake for 1-1½ hours, or until the potatoes are completely tender. (If the cream looks like it's splitting, your oven is too hot, so turn it down a bit.)
  8. Serve the dauphinoise as a side dish to roasted meat or poultry.


This is a very wintery dish in many ways - the essence of comfort food. I am not sure what provoked me to make it this particular evening - it was only family for dinner, but I had a piece of skirt that I was going to flash fry. Rather than the normal fries or wedges I felt more like something different. As it was after christmas I had a load of cream left over which was threatening to go off. So bingo - potato, cream and garlic = dauphinoise.

I haven't actually made dauphinoise that often, but i have a mandolin now so the most time consuming part of the process, thinly slicing the potatoes, was pretty much taken care of. I decided not to peel them either (makes them more healthy!) which also makes the whole process simpler. In fact, with my slicing machine I was all set in a few minutes, then 40 minutes later I had golden melting garlic gorgeousness ready for the table.

The kids loved them too, especially the Boy. They were all I hoped for and although I suspect the recipe I used was not truly authentic, it gave me everyting I wanted and more. Go for it. Rich but satisfying. This quantity serves 6 - I reduced it by 2/3 for the 4 of us and still had some left overs to go with roast chicken a couple of days later.

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