Home » Dinner » Pommes Dauphinoise

Pommes Dauphinoise

Name: Pommes Dauphinoise
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: Pommes Dauphinoise
Ingredients: 1 kg Maris Piper potatoes; 500 ml double cream; 2 cloves garlic; 50 g unsalted butter; 1 tsp sea salt; 1 tsp black pepper; 1 pinch nutmeg

Pommes Dauphinoise is a classic French dish made with sliced potatoes baked in cream and garlic. This recipe creates a rich and comforting side dish that pairs perfectly with roasted meats. It is simple to prepare and always looks elegant on the dinner table. You only need a few basic ingredients to achieve a professional result at home.

Easy Recipes

★★★★★

4.9 (4 ratings)

Share the recipe here

Why pommes dauphinoise is a good choice

This version of Pommes Dauphinoise is creamy and full of flavour. The slow cooking process allows the potatoes to become tender while the top turns golden and crisp. It is a reliable choice for Sunday roasts or special dinner parties. Using double cream ensures a luxurious texture that everyone will enjoy.

How to make pommes dauphinoise

Step 1

Prepare potatoes: Peel the potatoes and slice them into very thin rounds. Do not wash the slices because the natural starch helps thicken the sauce. Rub the inside of a large ovenproof dish with a little butter.

Step 2

Flavour cream: Pour the double cream into a jug and add the crushed garlic. Season the cream well with salt, pepper and a little nutmeg. Mix everything together so the flavours are evenly distributed.

Step 3

Layer dish: Arrange the potato slices in the dish in neat layers. Pour the seasoned cream over the potatoes until they are almost covered. This ensures every slice of Pommes Dauphinoise stays moist during baking.

Step 4

Bake dish: Place the dish in a preheated oven at 160C for about one hour and ten minutes. The potatoes should be soft when pierced with a knife and the top should be golden brown. Let the dish rest for a few minutes before serving.

Tips and tricks for pommes dauphinoise

Choosing the right potato is important for a good Pommes Dauphinoise. Use a floury variety like Maris Piper or King Edward to get a soft and creamy texture. Slicing the potatoes thinly and evenly ensures they all cook at the same rate. You can use a mandoline if you have one to save time and get perfect results.

Make sure to season the cream more than you think is necessary as potatoes absorb a lot of salt. If the top starts to brown too quickly, cover the dish loosely with foil for the remaining cooking time. Letting the dish sit for ten minutes after taking it out of the oven helps the sauce thicken slightly. Indulging in a classic Pommes Dauphinoise is best when the sauce is velvety and stable.

You can also try these recipes: omelette with pork belly, pork cheeks with mashed potatoes or sweet and sour turkey.

Ingredients

servings

Adjust quantity

1 kg Maris Piper potatoes
500 ml double cream
2 cloves garlic
50 g unsalted butter
1 tsp sea salt
1 tsp black pepper
1 pinch nutmeg

Cooking time

Nutrition information

NUTRITIONper serving

Energy:2389 kJ / 571 kcal
Fat:47 g
- of which saturates:29 g
Carbohydrates:31 g
- of which sugars:2 g
Protein:4 g
Fibre:3 g
Salt:400 mg

Floury potatoes like Maris Piper or King Edward work best for this recipe. These varieties release starch which helps create the thick and creamy sauce characteristic of Pommes Dauphinoise.

Can I make Pommes Dauphinoise ahead of time?

You can bake the dish partially and finish it later or cook it fully and reheat it. To reheat Pommes Dauphinoise, cover the dish with foil and place it in a warm oven until it is hot throughout.

Why is my sauce curdling in the oven?

Curdling usually happens if the oven temperature is too high or if you use lower fat milk instead of double cream. Using double cream provides enough fat to prevent the sauce from separating during the long baking time for your potatoes.