Beef Bake with Dauphinoise Potatoes
Beef bake with dauphinoise potatoes layers a savoury mince and tomato base under thinly sliced potatoes baked in cream and milk, with Cheddar on top. The potatoes soak up the juices from the beef as they cook, so the whole dish comes out tender, creamy and golden. It is a filling one-dish family dinner that needs only a green vegetable alongside.
- Total
- 1 h 55 min
- Prep
- 20 min
- Cook
- 1 h 25 min
- Serves
- 4
- Per serving
- 730kcal
Seasoning beef bake with dauphinoise potatoes
Season in layers. The mince base carries most of the flavour, with onion, garlic, tomato purée and stock. The stock cube brings plenty of salt, so the potatoes need only a small pinch, along with the thyme and pepper. Taste the beef mixture before it goes into the dish.
The Maris Piper slices need to be thin and even. A mandoline gives the best result, but a sharp knife and patience will do. For the creamiest layers, leave the starch on the slices rather than rinsing them.
Method for beef bake with dauphinoise potatoes
Tap a time to start a timer.
- Brown the mince Heat a large frying pan over a medium-high heat. Add the mince, breaking it up with a wooden spoon, and fry for until browned all over with no pink left. Spoon off any excess fat.
- Make the beef base Add the onion and cook for until soft, then stir in the garlic and tomato purée for . Pour in the stock and simmer for , until thick with very little liquid left. Spoon the mixture into the ovenproof dish and level the top.
- Slice the potatoes Heat the oven to 190°C (170°C fan), gas 5. Slice the potatoes as thinly as you can, about 2mm, with a mandoline or sharp knife. Do not rinse them, as the starch helps to thicken the sauce.
- Coat the potatoes Put the slices in a large bowl with the cream, milk, thyme, salt and pepper. Turn them over with your hands until every slice is coated.
- Layer and cover Arrange the potatoes over the mince in slightly overlapping layers and pour over any cream left in the bowl. Cover tightly with foil and bake for .
- Brown the top Remove the foil, scatter over the Cheddar and bake for , until the top is golden and a knife slides easily through the potatoes. Leave to stand for before serving.
Serving and variations
Serve with steamed green beans or buttered peas, as the bake is rich. It also stands well to a sharp relish or pickle on the side.
For a different topping, beef bake with mashed potatoes is quicker to prepare. You can also slip a layer of sliced leeks between the potatoes, as in dauphinoise potatoes with leeks.
Common problems and fixes for Beef Bake with Dauphinoise Potatoes
- The potatoes are still firm after the full baking time.
- The slices were too thick or the foil was not tight. Slice to about 2mm, keep the dish well covered for the first 45 minutes, and add 10 minutes uncovered if a knife still meets resistance.
- The bake is greasy, with a layer of oil on top.
- The fat from the mince was left in. Spoon it off before adding the stock, and keep the oven at 190°C (170°C fan), as a much hotter oven can make the cream split.
- The beef layer is watery and the dish is runny.
- The stock was not reduced enough. Simmer the base until a spoon dragged through it leaves a clear trail, then layer the potatoes on top.
Frequently asked questions about Beef Bake with Dauphinoise Potatoes
How long does beef bake with dauphinoise potatoes take?
About 2 hours in total: 20 minutes of preparation, 15–20 minutes to cook the mince, 70 minutes in the oven and 10 minutes standing before serving.
Can you freeze it and how long does it keep?
Yes, but the cream texture changes slightly. Cool it fully, then freeze portions for up to 3 months and thaw in the fridge overnight. It keeps in the fridge for up to 3 days. Reheat portions until steaming hot all the way through.
Which potatoes are best for dauphinoise?
Maris Piper or King Edward. These floury potatoes soften and release starch, which thickens the cream into a smooth sauce.
What can I use instead of Cheddar?
Gruyère is the traditional choice and melts beautifully. Red Leicester or Comté also work. Use the same amount of any of them.
How did you like the recipe?
4.7 / 5 · 76 ratings
