Homemade Dauphinoise Potatoes
Homemade dauphinoise potatoes need only potatoes, cream, milk and garlic, plus a little time in the oven. The thin slices soften in the creamy liquid, and a sprinkle of Gruyère gives a golden, bubbling top. Dauphinoise comes from the Dauphiné region of south-east France, and it is now a firm favourite at British Sunday roasts and Christmas tables. This version serves four generously as a side.
- Total
- 1 h 35 min
- Prep
- 15 min
- Cook
- 1 h 10 min
- Serves
- 4
- Per serving
- 600kcal
Getting the sauce and texture right
The key is thin, even slices and a sauce that is warm before it hits the potatoes. Floury potatoes such as Maris Piper break down a little at the edges and thicken the cream. Using milk as well as double cream keeps the dish rich without being greasy. Do not rinse the slices, because the starch on the surface is what turns the cream into a luscious sauce.
Cooking homemade dauphinoise potatoes
Tap a time to start a timer.
- Slice the potatoes Heat the oven to 180°C (160°C fan), gas 4, and grease the baking dish. Peel the potatoes and slice them into rounds about 3mm thick, using a mandoline if you have one. Do not rinse them, as the surface starch helps thicken the sauce.
- Warm the cream Put the cream, milk, garlic, nutmeg, salt and pepper in a saucepan over a low heat. Heat for about , until steaming and just below a simmer, then take it off the heat.
- Layer the dish Layer the potato slices in the dish, overlapping them slightly. Pour over the warm cream mixture and press down so the potatoes are almost covered. Cover tightly with foil.
- Bake covered Bake for , until the potatoes are starting to soften when pierced with a knife.
- Brown the top Remove the foil, scatter over the Gruyère and bake for another , until the potatoes are completely tender and the top is deep golden and bubbling.
- Rest Leave the dish to stand for before serving, so the sauce thickens and the slices hold their shape when cut.
What to serve and how to vary it
These homemade dauphinoise potatoes are a classic with roast beef, lamb or ham, and they work with a simple grilled steak and a green salad. Try steak with dauphinoise potatoes or chicken with dauphinoise potatoes for a whole dinner. For a slightly sweeter, oniony version, see dauphinoise potatoes with leeks.
A sprig of thyme in the cream adds fragrance, and a little extra garlic works well if you like it punchy. Keep the dish on the table as it is for the best crust.
Common problems and fixes for Homemade Dauphinoise Potatoes
- The sauce splits or looks oily.
- Keep the oven at 180°C and never let the cream boil on the hob. Double cream is stable, but low-fat cream or milk alone is more likely to curdle.
- The potatoes are still firm in the middle.
- The slices were too thick or the dish too deep. Slice to 3mm and keep the potatoes to a depth of about 4–5cm. If they need longer, re-cover with foil and bake for another 10 minutes.
- The top browns before the potatoes are tender.
- Keep the foil on for the full 40 minutes and only add the cheese afterwards. If it still darkens too fast, cover loosely with foil for the last 10 minutes.
Frequently asked questions about Homemade Dauphinoise Potatoes
Can I make homemade dauphinoise potatoes ahead?
Yes. Bake it fully, cool it, then chill for up to 2 days. Reheat, covered with foil, at 180°C (160°C fan), gas 4, for 25–30 minutes until steaming hot all the way through. You can also assemble it a few hours in advance and keep it covered in the fridge, but add 10 minutes to the baking time.
Which potatoes are best?
Floury potatoes such as Maris Piper or King Edward. They release starch and give a creamy sauce. Waxy potatoes hold their shape but give a thinner, looser sauce.
Do you have to use Gruyère?
No. Mature Cheddar or Comté work well too, or leave the cheese out for a more traditional version that is rich enough on its own.
Can you freeze it?
Not very well, as the cream tends to separate when thawed. It is better to make it in advance and keep it in the fridge.
How did you like the recipe?
4.6 / 5 · 50 ratings
