Why You’ll Love This Recipe
I love making dauphinoise potatoes because they strike the perfect balance of creamy, cheesy, and savory flavors. The garlic-infused cream soaks into thinly sliced potatoes, which turn tender and soft, while the Gruyere cheese on top bakes into a golden, bubbly crust. This dish feels special without being complicated, and it always impresses anyone I serve it to. It also pairs beautifully with roasted meats, poultry, or even as the star of a vegetarian meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
480 ml (2 cups) double (heavy) cream
480 ml (2 cups) full-fat milk
3 garlic cloves peeled and lightly crushed (so they’re flatter, but stay in one piece)
1.25 kg (2.75 lbs) King Edward or Maris Piper potatoes use medium-sized potatoes
½ tsp salt
½ tsp black pepper
pinch nutmeg
¼ tsp white pepper
150 g (1 1/2 cups) grated gruyere cheese
2 tbsp freshly chopped parsley
Directions
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I preheat the oven to 190C/375F (fan) and lightly grease a large, shallow ovenproof dish.
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I place the cream, milk, and garlic into a large saucepan, bring it to the boil, then turn down the heat.
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I peel and thinly slice the potatoes to about 2mm thick using a mandolin or processor.
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I add the potatoes to the cream mixture, stir to coat, and simmer gently for 6–7 minutes until tender, stirring occasionally so the sauce doesn’t catch.
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While the potatoes cook, I mix the salt, black pepper, nutmeg, and white pepper in a small dish.
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I scoop out half the potatoes into the baking dish, separating any that stick together, and discard the garlic.
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I sprinkle over half of the seasoning and one-third of the Gruyere cheese.
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I spoon on the remaining potatoes, pour enough sauce to coat, then top with the rest of the seasoning and cheese.
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I bake for 40–45 minutes until the cheese is golden and bubbling.
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I finish by topping with freshly chopped parsley before serving.
Servings and Timing
This recipe makes 8 servings. It takes about 20 minutes to prepare, 50 minutes to cook, and a total of 1 hour and 10 minutes from start to finish.
Variations
Sometimes I like to swap Gruyere for Comté or mature cheddar for a slightly different cheesy flavor. I also occasionally add caramelized onions between the layers for sweetness or a handful of cooked bacon lardons for a smoky twist. For a lighter version, I reduce the cream slightly and replace with extra milk, though the dish is at its best when kept rich and creamy.
Storage/Reheating
If I have leftovers, I let them cool completely, then store them covered in the fridge for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 190C/375F until piping hot, removing the foil for the last 10–15 minutes to crisp up the top again. Freezing isn’t ideal because the cream can split, but refrigeration works perfectly.
FAQs
Can I make dauphinoise potatoes ahead of time?
Yes, I often cook them for 20 minutes instead of the full 40–45, then cool, cover, and refrigerate. When ready, I reheat at 190C/375F for 30–35 minutes, removing foil for the last 15 minutes.
What are the best potatoes for dauphinoise?
I like using starchy potatoes like King Edward, Maris Piper, or Russets because their starch thickens the sauce and keeps the texture creamy.
Can I use single cream instead of double cream?
I wouldn’t recommend it, as double cream gives the right richness and prevents the sauce from splitting.
How thin should the potatoes be sliced?
I aim for around 2mm thickness. A mandolin makes this much easier and keeps the slices consistent.
Can I add cheese between every layer?
Yes, if I want it extra cheesy, I sometimes sprinkle a little cheese between all the layers instead of just two.
What can I use instead of Gruyere?
Comté, Emmental, or mature cheddar all work well, depending on the flavor I want.
How do I stop the cream from curdling?
I make sure to keep the heat gentle when simmering the potatoes in cream and milk, stirring occasionally to prevent sticking.
Can I freeze dauphinoise potatoes?
I don’t recommend freezing them because the cream sauce can separate when thawed.
How do I make this dish vegetarian?
I just ensure the cheese I use is made with vegetarian rennet.
What can I serve with dauphinoise potatoes?
I love serving them with roast beef, lamb, chicken, or even alongside a green salad for a lighter meal.
Conclusion
Dauphinoise potatoes are one of those dishes I return to again and again because they’re simple, elegant, and incredibly comforting. With creamy layers of potatoes, garlic, and Gruyere, this recipe is perfect for family gatherings, dinner parties, or when I just want something indulgent. Once baked to golden perfection, it’s always a guaranteed crowd-pleaser.
