Dauphinoise potatoes, also known as potatoes dauphinoise or gratin dauphinoise, is a classic French dish of thinly sliced potatoes baked in cream and other ingredients.
General Tips for Making Dauphinoise Potatoes:
- Use starchy potatoes like King Edwards, Yukon golds or Maris Piper; the starch helps create a thicker sauce.
- Don’t rinse the potatoes after slicing; the starch helps bring the cream and potatoes together.
- Completely submerge the potatoes in the cream to prevent the top layer from cooking dry.
- You can use a mandolin to slice the potatoes, but a sharp knife will also work.
- You can substitute mozzarella or cheddar cheese for Gruyère.
- You can make dauphinoise potatoes ahead of time. Cook as directed, then cool, cover, and refrigerate. Reheat in the oven at 190%C/375°F/Gas Mk5 for 30–35 minutes, removing foil for the last 15 minutes.
BBC Good Food
Dauphinoise Potatoes
50 mins 6 servings Medium
Key Ingredients
- Double cream
- Milk
- Garlic cloves
- King Edward potatoes
- Gruyère cheese
Chef’s Unique Twist
Uses equal parts cream and milk, pre-cooks potatoes in cream mixture
Cooking Method
Simmer sliced potatoes in cream-milk mixture, bake with cheese until browned
Jamie Oliver
Dauphinoise Potatoes
45 mins 6 servings Medium
Key Ingredients
- Maris Piper potatoes
- Single cream
- Onion
- Parmesan cheese
- Fresh herbs
Chef’s Unique Twist
Includes onion, anchovies, and variety of herbs with stovetop heating step
Cooking Method
Mix potatoes with cream and herbs, heat on stovetop, bake until golden
Mary Berry
Dauphinoise Potatoes
75 mins 6 servings Easy
Key Ingredients
- Sweet potatoes
- King Edward potatoes
- Double cream
- Chicken stock
- Parmesan cheese
Chef’s Unique Twist
Combines sweet and regular potatoes, uses cream and stock mixture
Cooking Method
Layer sliced potatoes, bake covered then uncovered until golden brown
BBC Good Food Dauphinoise Potatoes
Ingredients
- Double cream: 500 ml
- Milk: 500 ml
- Garlic cloves: 3
- King Edward or Maris Piper potatoes: 8 large
- Gruyère cheese: 100 g, grated (optional)
Method
Preparation
- Preheat the oven to 190°C (170°C for fan ovens, gas mark 5).
- Slice the potatoes very finely, about 3-4 mm thick.
Cooking the Cream Mixture
- In a large saucepan, combine the cream, milk, and garlic cloves.
- Heat the mixture over medium heat until it reaches a simmer.
Cooking the Potatoes
- Add the sliced potatoes to the simmering cream mixture.
- Cook for 3 minutes until just tender.
- Gently stir the potatoes to prevent sticking.
Assembling the Dish
- Using a slotted spoon, transfer the potatoes to a wide, shallow ovenproof dish.
- Arrange the potatoes about 5 cm deep.
- Pour the garlic-infused cream over the potatoes, discarding the garlic cloves.
- Ensure the cream seeps through the layers, leaving a little moisture on the surface.
Baking
- If using, scatter the grated Gruyère cheese over the top.
- Bake in the preheated oven for 30 minutes.
- If needed, increase the oven temperature and bake for an additional 5 minutes to brown the top.
Jamie Oliver Dauphinoise Potatoes
Ingredients
- Onion: 1
- Maris Piper potatoes: 1 kg
- Whole nutmeg: 1 (for grating)
- Garlic cloves: 2
- Single cream: 1 x 300 ml tub
- Anchovies in oil: 4 (from sustainable sources, optional)
- Parmesan cheese: 75 g
- Fresh bay leaves: 2
- Fresh rosemary, thyme, or sage: ½ bunch (10 g)
- Olive oil: to taste
- Sea salt and black pepper: to taste
- Boiling water: 300 ml
Method
Preparation
- Preheat your oven to 200°C (400°F, gas mark 6).
- Peel and halve the onion.
- Wash and finely slice the potatoes.
- Using a sharp knife, mandolin (with guard), or food processor, slice the potatoes and onion very finely.
Combining Ingredients
- Transfer the sliced potatoes and onion into a large, sturdy roasting tray.
- Season with sea salt and black pepper.
- Grate some nutmeg over the mixture.
- Crush the unpeeled garlic cloves and add to the tray.
- Pour in the single cream.
- If using, tear in the anchovies and finely grate most of the Parmesan cheese over the top.
- Add the bay leaves and picked herb leaves.
- Add 2 tablespoons of olive oil.
Mixing and Heating
- Mix all ingredients together using clean hands.
- Place the roasting tray over medium heat.
- Pour in 300 ml of boiling water.
- Cover the tray tightly with tin foil.
- Leave on the heat for 5 minutes.
Baking
- Remove the tin foil.
- Finely grate the remaining Parmesan cheese over the top.
- Drizzle the remaining herb sprigs with olive oil and scatter on top.
- Place the tray on the top shelf of the oven.
- Bake for 30 minutes, or until golden brown and bubbling.
Mary Berry Dauphinoiuse Potatoes
Ingredients
- Sweet potatoes: 750g (1 lb 10 oz), peeled
- King Edward potatoes: 750g (1 lb 10 oz), peeled
- Double cream: 300ml (½ pint)
- Chicken or vegetable stock: 150ml (¼ pint)
- Parmesan cheese: 50g (2 oz), grated
- Butter: for greasing
- Salt and pepper: to taste
Method
Preparation
- Preheat the oven to 220°C (Fan 200°C/Gas 7).
- Butter a 2-2.4 litre (3½ – 4 pint) shallow ovenproof dish.
- Thinly slice the sweet potatoes and King Edward potatoes using a sharp knife or a food processor with a slicing blade.
Layering the Dish
- Arrange a layer of mixed potato slices in the buttered dish.
- Season with salt and pepper.
- Drizzle with a little cream and stock.
- Repeat layering until all ingredients are used.
- Press the potatoes down with your hands to ensure they’re all covered by the liquid.
- Sprinkle grated Parmesan cheese over the top.
Baking
- Cover the dish with foil.
- Bake in the preheated oven for 40 minutes.
- Remove the foil and continue baking for another 25-30 minutes, or until the top is golden brown and the potatoes are cooked through.
Serving
- Let the dish stand for 5 minutes before serving.
