Potato Dauphinoise

Potato Dauphinoise

The classic side dish - crispy golden potatoes in a delicious creamy sauce. Who said eating healthy has to be boring? Made better with with Arla B.O.B milk that’s less fat but all of the flavour.


Step 1
  • Preheat your oven to 160C.
Step 2
  • Peel and finely slice your potatoes.
Step 3
  • Lay out half of your sliced potatoes in an ovenproof dish so they’re all slightly overlapping each other.
Step 4
  • Heat 150ml of Arla B.O.B Milk in small saucepan along with ½ of the onion.
Step 5
  • Add a few sprigs of fresh thyme, a bay leaf, and a squirt of garlic puree.
Step 6
  • Just before it starts to boil, take the milk off the heat and strain it.
Step 7
  • Whisk in 4 tbsp of low fat crème fraiche, along with a veg or chicken stock cube, and a good pinch of salt and some ground nutmeg.
Step 8
  • Pour half of the milk mixture over the potatoes, then layer the rest of the potatoes, and finally add the rest of the milk on top.
Step 9
  • Sprinkle over the grated cheese and a few thyme leaves.
Step 10
  • Bake in the oven for around 45 minutes to an hour so the potatoes are cooked and it’s golden on top. Enjoy!


Arla® B.o.b milk
150 ml
750 g
Half of a pearl onions, sliced
A few sprigs of fresh thyme
A bay leaves
Garlic puree
Low fat creme fraiche
4 tbsp
Vegetable stock or Chicken stock cube
1 pinch
Ground nutmeg
B.o.b mature cheddar
60 g