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Homemade Dauphinoise Potatoes

Name: Homemade Dauphinoise Potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Homemade Dauphinoise Potatoes
Ingredients: 1 kg starchy potatoes; 300 ml double cream; 200 ml whole milk; 2 garlic cloves; 1 pinch ground nutmeg; 50 g Gruyere cheese; 1 teaspoon salt; 1 pinch black pepper

Homemade Dauphinoise Potatoes are a classic side dish made with sliced potatoes and creamy sauce. This recipe is simple to prepare and works perfectly with roast meats or as a vegetarian main. The potatoes become soft while the top gets golden and crisp. It is an ideal comfort food for a family dinner.

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Good reasons to make homemade dauphinoise potatoes

Using a mix of cream and milk makes the homemade dauphinoise potatoes rich without being too heavy. Garlic and nutmeg add a subtle depth of flavour that complements the natural taste of the potatoes. Slicing the potatoes thinly ensures they cook evenly and absorb the liquid. This method creates a luxury texture that feels special but remains easy to achieve at home.

A step-by-step guide to homemade dauphinoise potatoes

Step 1

Prepare potatoes: Peel the potatoes and slice them into thin rounds about three millimetres thick. Rinse them under cold water to remove excess starch and pat them dry with a clean tea towel. This step helps the homemade dauphinoise potatoes hold their shape during baking.

Step 2

Infuse cream: Place the double cream, whole milk, and crushed garlic into a large saucepan over a low heat. Add the nutmeg, salt, and pepper and stir slowly until the mixture starts to simmer. Remove the pan from the heat before it boils to keep the sauce smooth.

Step 3

Layer dish: Arrange the potato slices in layers inside a greased ovenproof baking dish. Pour the warm cream mixture over the layers so everything is well covered. Press the potatoes down slightly to ensure the homemade dauphinoise potatoes are submerged in the liquid.

Step 4

Bake golden: Sprinkle the grated Gruyere cheese over the top for a crisp finish. Place the dish in a preheated oven at 160C for about one hour. The potatoes are ready when they are tender and the top is a deep golden brown.

Important tips for homemade dauphinoise potatoes

Choosing the right potato is essential for the best result. Floury varieties like Maris Piper or King Edward work best because they release starch which thickens the sauce. Slice the potatoes as thinly as possible to ensure they soften properly in the oven. If the top browns too quickly, cover the dish loosely with foil for the remaining cooking time.

Letting the homemade dauphinoise potatoes rest for ten minutes after baking helps the sauce set. This makes it much easier to serve neat portions without the liquid running. You can also add a sprig of fresh thyme to the cream for extra aroma.

You may also like grilled halibut, eggy bread or whole-roasted cauliflower.

Ingredients

servings

Adjust quantity

1 kg starchy potatoes
300 ml double cream
200 ml whole milk
2 garlic cloves
1 pinch ground nutmeg
50 g Gruyere cheese
1 teaspoon salt
1 pinch black pepper

Cooking time

Kitchen tools

Vegetable peeler
Sharp knife
Large saucepan
Ovenproof baking dish

Nutrition information

NUTRITIONper serving

Energy:2268 kJ / 542 kcal
Fat:42 g
- of which saturates:26 g
Carbohydrates:38 g
- of which sugars:5 g
Protein:9 g
Fibre:4 g
Salt:1.7 g

You can assemble the dish a few hours early and keep it in the fridge. Alternatively bake it fully and reheat it in the oven when you are ready to serve. This often improves the flavour of homemade dauphinoise potatoes as the potatoes absorb more cream.

Which potatoes are best for homemade dauphinoise potatoes?

Floury potatoes like Maris Piper or King Edward are the best choice for this dish. These varieties break down slightly to create a creamy texture while absorbing the sauce well. They work better than waxy types for homemade dauphinoise potatoes.

How do I prevent the cream from curdling?

Use a mix of double cream and whole milk rather than low fat alternatives. Higher fat content prevents the sauce from splitting at high temperatures. Cooking the dish at a moderate heat also ensures the cream remains smooth and stable.