Dauphinoise Potatoes

50 min
Dauphinoise Potatoes

In this recipe, we have taken the classic French dauphinoise potatoes and given them a cheesy twist. The thinly sliced potatoes soak up a creamy, garlicky sauce, while a generous topping of Cheddar cheese forms a crispy, golden layer on top. No matter what you serve alongside it, this side dish will always steal the show, with everyone going back for more before you know it.

Ingredients

500 ml Cream
500 ml Milk
3 Garlic cloves
8 Large Whole King Edward or Maris Piper potatoes
100 g Cheddar (grated)

Instructions

  • Preheat the oven to 190 °C conventional, 170 °C fan-assisted, or gas mark 5.
  • Pour cream, milk, and garlic into a large saucepan and bring to a gentle simmer.
  • Slice the potatoes very finely, about 3–4 mm thick, then add them to the pan. Simmer for 3 minutes until just tender, stirring occasionally to keep the slices from sticking or sinking to the bottom.
  • Transfer the potatoes to a wide, shallow, ovenproof dish using a slotted spoon, layering them evenly to about 5 cm in depth.
  • Discard the garlic, then pour over enough of the infused cream to soak through the layers while leaving a little moisture on the surface.
  • Scatter the cheese on top and bake for 30 minutes until the potatoes are soft and browned. If the top is not browned enough, increase the heat and bake for another 5 minutes.

Recommended information

Serving suggestion

Enjoy!

Using a mandoline for precise potato slices

For even cooking, slice the potatoes to about 3–4 mm thick. A mandoline slicer is the best tool for this, providing consistent thickness so every slice cooks at the same rate. It also speeds up preparation and gives you more control compared to using a knife.

Preventing potatoes from sticking

Stir the potatoes gently while they simmer in the cream and garlic mixture to prevent them from sticking. This separates the slices and allows them to cook evenly while soaking up the sauce. Using a non-stick pan will also help keep the potatoes from sticking or burning. Lastly, keeping the heat at a consistently low simmer lets the potatoes cook through without sticking or burning.

Perfecting the top crust

Switching to a grill setting for the last few minutes of cooking and increasing the oven temperature slightly gives you the crust you are after. This helps the top layer of cheese turn golden brown and crisp up nicely. Keep a close eye on it to prevent burning and to get an even, beautifully browned top.

Cooking low and slow

Baking the potatoes at a lower temperature for a longer time helps them absorb the creamy sauce, which turns them tender and rich. If the cheese starts to brown before the potatoes are fully cooked, cover the dish loosely with aluminium foil to protect the top while the potatoes finish cooking.

Questions about dauphinoise potatoes

Dauphinoise potatoes, a beloved French classic, blend creamy texture with rich flavours to create the perfect side dish. Below, we answer some of the most common questions about preparing and serving this luxurious potato dish to help you achieve delightful results every time.

What is dauphinoise potatoes?

Potatoes dauphinoise is a classic French dish made with thinly sliced potatoes layered and baked in a creamy garlic sauce. Traditionally, it does not include cheese, but we have added a generous topping of melted Cheddar for an extra layer of creaminess.

What are the best potatoes for dauphinoise?

Select large and floury potatoes, like Maris Piper or King Edward. These varieties soak up the creamy sauce well, allowing the starch to emulsify with the cream. This means the sauce and potatoes blend together into one smooth, cohesive texture rather than sitting separately.

Can you store leftover dauphinoise potatoes?

Yes, you can store leftover dauphinoise potatoes for later. Allow them to cool completely, then transfer to an airtight container and store in the fridge for up to 3 days. When reheating, cover the dish with foil and warm it in the oven until heated through. Keep in mind that the texture may change slightly; the potatoes can become firmer and less creamy.

Can you freeze dauphinoise potatoes?

Yes, you can freeze dauphinoise potatoes both unbaked and baked. If freezing unbaked, prepare the dish up to the point of baking, then cover tightly with plastic wrap or foil and freeze for up to 2 months. When ready to bake, cook them straight from frozen until the potatoes are soft. If freezing after baking, let the dish cool completely, then store in an airtight container or cover tightly with foil for up to 2 months. To reheat, simply bake in the oven until hot throughout, and the top is golden again.

Try our easy recipe for dauphinoise potatoes

Impressive and easy, this dauphinoise potatoes recipe is just what you need when you want to dazzle your guests. It takes a mere handful of ingredients to cook a delicious masterpiece like this.

Simply layer up the thinly sliced potatoes, pour over the sauce, pop it in the oven, and let its warm embrace do the rest. The result? Soft, tender potatoes soaked in creamy sauce and topped with cheese crust that will have everyone gathered around the table the second it leaves the oven.

Creamy goodness from milk and cream

Milk and cream work together as a team for this sauce. As the milk gently simmers, it adds a delicate creaminess that lets the rich cream shine through. The cream coats the potatoes in a velvety layer, giving them a luxuriously smooth texture while keeping the sauce at the right consistency; neither too thick nor too thin. Garlic is there to give the blend a little edge, infusing the sauce with a fragrant warmth. 

Extra crispy top with melted cheese

Although Cheddar is not traditionally part of potato dauphinoise, here it acts as a golden crown, adding a decadent finishing touch. It melts and crisps up in the oven, forming a gloriously crunchy topping that makes way for the soft, creamy layers beneath. The cheese has a sharp, tangy flavour that cuts through the earthy potatoes and silky sauce, providing a luscious depth and dimension.

Serve as part of a decadent dinner

With this easy dauphinoise potatoes recipe, you can whip up a side dish that stands out on its own but also works with just about anything on the table. Let them cosy up to a juicy steak or a roast lamb, and their creamy layers will soak up the rich juices like a sponge. Even with something as delicate as pan-seared salmon, they hold their own, adding a luxurious contrast to the fish’s flaky tenderness.

For vegetables, think of them as the canvas for your culinary creativity. Bright, crisp green beans or a tangle of sautéed spinach can cut through the decadence, while caramelised onions or roasted root vegetables add a sweet, earthy depth that feels like autumn on a plate.

French comfort food at its best

Dauphinoise potatoes are the definition of cosy French cooking. This classic comes from the Dauphiné region in southeastern France, nestled between the Alps and the Rhône Valley, where chilly evenings call for warm, comforting food. Traditionally, thinly sliced potatoes were slowly baked in a creamy, garlicky sauce until irresistibly soft, with no cheese in sight.

But over time, just like us, people could not resist topping them with cheese, letting it crisp up into a golden crust that makes them even more comforting. This ultimate comfort food invites you to wrap yourself in a cosy blanket, settle into a soft chair by the fire, and enjoy every creamy, cheesy scoop without a care in the world.

For more potato comfort, our scalloped potatoes are rich, creamy, and every bit as cosy. Or stay in the French mood with a homemade baguette fresh from the oven or a batch of soft madeleines for dessert.

Add your own touch to the classic

Cheddar may be the go-to choice for dauphinoise potatoes, but there is a whole world of flavours waiting to be explored. Swap the cheese for Gruyère, and you will get a nutty depth with a slight sweetness that melts smoothly into the sauce. Prefer a milder melt? Try a mix of mozzarella and Parmesan; mozzarella brings the gooeyness, while Parmesan steps in with its salty, nutty touch. Fresh herbs can also take things up a notch. A sprinkle of thyme adds an earthy warmth, while rosemary brings a bold, piney aroma that lingers as the potatoes bake. 

https://www.arlafoods.co.uk/recipes/dauphinoise-potatoes/