Traditional Dauphinoise Potatoes 🥔🧀
A rich and comforting French classic—thin potato slices slow-baked in garlicky cream until soft and golden. Perfect for a Sunday roast or festive feast.
Ingredients:
🥔 Potatoes: 1kg (use Maris Piper or Yukon Gold), peeled and thinly sliced
🧄 Garlic: 3 cloves, finely minced
🥛 Double cream: 500ml
🥛 Whole milk: 200ml
🧀 Gruyère cheese: 100g, grated (optional for extra decadence)
🧈 Butter: 20g, for greasing
🧂 Salt and white pepper: To taste
🍂 Nutmeg: ¼ tsp
Method:
1️⃣ 🔥 Get started:
Preheat the oven to 160°C (140°C fan). Grease a 20x30cm baking dish with butter.
2️⃣ 🥛 Infuse the cream:
In a saucepan, gently heat the cream, milk, garlic, nutmeg, salt, and pepper—just until warm. Don’t let it boil.
3️⃣ 🌀 Layer the potatoes:
Layer the potato slices in the dish, slightly overlapping. Pour over the warm cream mixture to cover.
4️⃣ 🧀 Into the oven:
Cover the dish with foil and bake for 1½ hours. Remove the foil, sprinkle cheese on top if using, and return to the oven for 30 minutes until bubbling and golden brown.
Serving Info:
⏱ Prep Time: 20 minutes
🍳 Cook Time: 2 hours
🍴 Serves: 6
🔥 Calories: ~450 per serving
Tips:
🔪 Use a mandoline to slice potatoes thin and even—aim for 2mm thickness.
🕒 Prepare the dish up to a day in advance—add an extra 10 minutes to baking if chilled.
🥛 For a lighter version, replace half the cream with more milk.
Silky, savoury, and baked to perfection—potatoes done the French way!