Potato Dauphinoise

There truly is nothing more comforting than Potato Dauphinoise. With just a few tips & tricks, here I’ll show you how to make the most delicious Potato Dauphinoise imaginable! – Hungry now?  Jump to Recipe 

Okay, first things first, whether you call it gratin dauphinois, scalloped potatoes, potato gratin or something completely different, can we all come together and rejoice of the scrumminess of potatoes baked in some sort of creamy sauce? Okay cool. I’ve always grown up with ‘Potato Dauphinoise’ so we’ll go with that 🙂

Easy Dauphinoise Potatoes served with fresh chives

What is Potato Dauphinoise?

It’s a French dish often made up of sliced potatoes baked in milk. Traditionally named ‘Gratin Dauphinois’, this dish has taken on a number of different names and a few different tweaks in ingredients too. Here’s what I like in mine:

Potato Dauphinoise Ingredients

  • Milk
  • Cream
  • Nutmeg
  • Garlic
  • Butter
  • Gruyere (to top)

Yup, pretty simple right? It’s one of those recipes that requires such few ingredients but tastes so incredible.

I feel that a 50/50 ratio of milk and cream gives the perfect amount of richness. I also love grilling some gruyere on top at the very end because, erm, just look at that golden crispy goodness!

close up of Dauphinoise Potatoes with Gruyere

When it comes to making potato dauphinoise it truly couldn’t be more simple.

How to make Potato Dauphinoise

  1. Slice your potatoes to around 1/8″ thickness.
  2. Simmer milk and cream with nutmeg, a crushed clove of garlic and salt & pepper.
  3. Mix in potato slices to fully coat.
  4. Rub a baking dish with butter and garlic, then add your potatoes.
  5. Bake for 1 hour 15mins.
  6. Top with gruyere and grill until golden and crispy.

Simple right?

How to make Potato Dauphinoise - step by step

Tips for the best Potato Dauphinoise

  • Make sure all over your slices are the same thickness so they cook at an even rate.
  • Work in layers of potato and sauce to ensure a full coverage of cream on the potatoes.
  • Ensure you use double/heavy cream and cook at a low temperature to ensure the cream doesn’t curdle.
  • Let it rest for 5-10mins to give it some final thickening time.
  • Serve with fresh chives, because chives are life.

What to serve with Potato Dauphinoise?

Gratin Dauphinois fresh out the oven

And there we have it folks, my easy potato dauphinoise recipe, ready for the taking. Enjoy! 🙂

How to make Potato Dauphinoise (Full Recipe & Video)

5 from 5 votes
Easy Dauphinoise Potatoes served with fresh chives
Potato Dauphinoise
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
 

There truly is nothing more comforting than Potato Dauphinoise. With just a few tips & tricks, here I'll show you how to make the most delicious Potato Dauphinoise imaginable! 

Course: Side Dish
Cuisine: French
Keyword: Potato Dauphinoise
Servings: 6
Calories: 348 kcal
Author: Chris
Ingredients
  • 2lb / 1kg White Potatoes, peeled
  • 1 cup / 250ml Double Cream
  • 1 cup / 250ml Milk (whole or semi-skimmed)
  • 1 cup / 100g Gruyere, grated
  • 2 cloves of Garlic, peeled & lightly crushed with the palm of your hand)
  • 1 tsp Salt
  • 1 small knob of Butter
  • 1/2 small Nutmeg, grated
  • 1/2 tsp Black Pepper
  • Fresh Chives, finely diced to serve
Method
  1. Begin by slicing your potatoes into very thin rounds (approx 3-4mm or 1/8").

  2. In a pot, add your milk, cream, nutmeg, 1 clove of garlic, salt & pepper and bring to a gentle simmer. Allow to infuse for 5 mins then take out your garlic. Stir in your potatoes, ensuring they're fully coated.

  3. Grab an oven proof dish and rub with garlic then do the same with a knob of butter. Stack in layers of potato and sauce to ensure the potatoes get the most sauce coverage as possible. Finish with a thin layer of sauce.

  4. Pop in the oven at 160c/320f for 1 hour and 15mins or until knife tender and browned on the top. Take out and cover with a layer of gruyere then pop under the grill until golden and bubbly.

  5. Serve with a sprinkling of fresh chives!

Watch how to make it!

Recipe Notes

a) Potato size - Whether you cut by hand or use a mandolin, ensure each slice is the same thickness so everything cooks at the same rate.

 

b) Calories - Based on sharing between 6 people.

Nutrition Facts
Potato Dauphinoise
Amount Per Serving
Calories 348 Calories from Fat 194
% Daily Value*
Total Fat 21.55g 33%
Saturated Fat 13.163g 66%
Trans Fat 0.035g
Polyunsaturated Fat 0.957g
Monounsaturated Fat 6.276g
Cholesterol 77mg 26%
Sodium 571mg 24%
Potassium 17mg 0%
Total Carbohydrates 29.88g 10%
Dietary Fiber 4.1g 16%
Sugars 5.16g
Protein 10.05g 20%
Vitamin A 36%
Vitamin C 21%
Calcium 26%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

For another awesome potato side dish check out my Goose Fat Roast Potatoes!

Goose Fat Roast Potatoes - final serving

If you loved this Potato Dauphinoise Recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!

There truly is nothing more comforting than Potato Dauphinoise. With just a few tips & tricks, here I'll show you how to make the most delicious Potato Dauphinoise imaginable! #potato #dauphinoise #comfortfood #potatodauphinoise | www.dontgobaconmyheart.co.uk

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10 Comments

  • Reply
    Danielle
    November 10, 2018 at 4:49 pm

    My mum used to make this all the time when I was a kid. I really need to make it as it is so comforting.

    • Reply
      Chris
      November 14, 2018 at 3:49 pm

      The perfect comfort food right!?

  • Reply
    Adrianne
    November 10, 2018 at 5:01 pm

    Yum! We Aussies call this one ‘potato bake’. It is a great dish for the Christmas table!

    • Reply
      Chris
      November 14, 2018 at 3:49 pm

      Always a must at the Christmas table!

  • Reply
    Liz
    November 10, 2018 at 5:02 pm

    I’ve never heard of dauphinoise! It sounds so good though. Honestly, you had me at potato 😉

    • Reply
      Chris
      November 14, 2018 at 3:50 pm

      Allllllll about the potato 😉

  • Reply
    Kelli Kerkman
    November 10, 2018 at 7:07 pm

    This looks like an amazing and indulgent side! Might need to try for Thanksgiving…

    • Reply
      Chris
      November 14, 2018 at 3:50 pm

      You totally should! 🙂

  • Reply
    Krista Price
    November 10, 2018 at 7:48 pm

    I’ve never heard of dauphinoise, but I’ve certainly heard of scalloped potatoes -and this is the best recipe I think I’ve seen for it! YUM! Thanks for sharing!

    • Reply
      Chris
      November 14, 2018 at 3:50 pm

      Thank you, that’s very kind!! It’s so so yum 🙂

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