Dauphinoise potatoes: an easy recipe for this creamy French classic

Switch up your Sunday roast with a side of dauphinoise potatoes

dauphinoise potatoes
(Image credit: Getty Images)

Dauphinoise potatoes make a decadent addition to a Saturday night dinner or Sunday roast, or the perfect side to a steak thanks to their rich, creamy taste and soft-yet-crispy consistency. So, if you're looking to spice things up this weekend, this might just be the answer.

A French classic that's seen a number of tweaks over the years, dauphinoise potatoes typically consist of sliced potatoes – we'd recommend Maris Piper or King Edward – baked in a rich, creamy sauce. For some added flavour, we've added a good amount of garlic to ours. Though you can feel free to miss this out if it doesn't appeal.

For more recipe inspiration, head over to our food hub. 

Dauphinoise potatoes recipe

This recipe serves four


  • Maris Piper or King Edward potatoes, 4 large
  • Double cream, 250ml
  • Semi-skimmed milk, 250ml
  • Garlic, 3 or 4 crushed cloves
  • Salt and pepper, for seasoning


1. Slice your potatoes into fine pieces – you can peel them if you'd like, though this isn't essential.

2. Place your potatoes in an ovenproof dish and press down with the back of a spoon. Don't worry too much about placing them precisely. The beauty of dauphinoise potatoes is the overlapping, creamy layers.

3. Add your milk, cream, crushed garlic and plenty of seasoning to a bowl. Combine thoroughly.

4. Pour your mixture on top of your potatoes. You want it to cover the top layer of your potatoes, so don't be afraid to make a little more mixture if it doesn't.

5. Place in the oven for one to one and a half hours, or until golden brown, at 160ºC.

6. Serve straight from the oven, sprinkling fresh herbs over them to complement your main dish. 

Find more recipe inspiration