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.

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Dauphinoise potatoes recipe

This recipe serves four

Ingredients:

  • 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

Method:

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. 

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