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!
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 🙂
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
- 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!
When it comes to making potato dauphinoise it truly couldn’t be more simple.
How to make Potato Dauphinoise
- Slice your potatoes to around 1/8″ thickness.
- Simmer milk and cream with nutmeg, a crushed clove of garlic and salt & pepper.
- Mix in potato slices to fully coat.
- Rub a baking dish with butter and garlic, then add your potatoes.
- Bake for 1 hour 15mins.
- Top with gruyere and grill until golden and crispy.
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?
And there we have it folks, my easy potato dauphinoise recipe, ready for the taking. Enjoy! 🙂
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How to make Potato Dauphinoise (Full Recipe & Video)
- 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
- Begin by slicing your potatoes into very thin rounds (approx 3-4mm or 1/8").
- 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.
- 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.
- 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.
- Serve with a sprinkling of fresh chives!
Quick 1 min demo!
For another awesome potato side dish check out my Goose Fat Roast Potatoes!