Potato Dauphinoise

overhead shot of dauphinoise served on plate with sausages and broccolini

5 from 7 votes

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!

Prep Time15

Cook Time1 10

Total Time1 25

Course: Side Dish

Cuisine: French

Servings:

Author: Chris Collins

Cost: £1 / $1

Equipment

9" x 9" Baking Dish (or similar size)
Small Pot & Wooden Spoon
Sharp Knife & Chopping Board or Mandoline
Cheese Grater
Brush (optional)
Potato Peeler

Ingredients

2lb / 1kg Russets or Maris Pipers, peeled (or any variety of starchy potato)
1 cup / 250ml Double/Heavy Cream
1 cup / 250ml Whole Milk (don't sub semi-skimmed or skimmed)
1 cup / 100g Gruyere, grated (or enough to comfortably cover the top)
2 cloves of Garlic, peeled & lightly crushed with the palm of your hand
1 tbsp Butter
1 tsp Salt
1/4 - 1/2 tsp Black Pepper
1/4 tsp Ground Nutmeg

Instructions

In a pot, add 1 cup/250ml milk & cream and combine with 1 tsp salt, 1/2-1/4 tsp black pepper, 1/4 tsp nutmeg and 1 crushed clove of garlic. Bring to a very gentle simmer and allow to infuse for 5 or so mins, then take out your garlic. Don't allow to rapid bubble or foam, this risks the liquid curdling.
Meanwhile, slice your potatoes into very thin rounds (approx 3-4mm or 1/8"). I find this easiest by slicing a thin layer off the base of the potato in order to stabilize when cutting. You can also use a mandoline.
Grab a baking dish and rub with garlic, then do the same with butter. Pour in a dash of the cream and spread over the bottom of the dish (I find using a brush easiest), then add a layer of potatoes, overlapping slightly as needed to prevent gaps. Continue the layers, ensuring you evenly stack and coat each layer. Finish with a thin layer of the cream.
Pop in the oven at 170C/340F for 1 hour, or until knife tender and lightly browned on the top. This may take slightly longer or less time depending on the depth of your dish, so just be vigilant (see notes).
Once buttery soft and lightly browned, take out and sprinkle with gruyere. Pop back under the grill and broil on high until golden and crispy. Allow to rest for a few mins to allow the potatoes to retain shape, then slice into portions and serve up!

Video

Notes

a) Temp and Time - You want to be on the safe side and bake for a longer time at a lower temp, just to full ensure the potatoes cook right through. This also ensures the cream doesn't split (happens if oven temp is too high). Ovens are all slightly different too, so timings will vary slightly. If you find after around 45mins the potatoes are struggling to cook through then increase the temp slightly to 180C/350F. On the contrary if you find the top is browning too quickly and the potatoes are too firm, just drop the temp slightly to 160C/320F.

b) Can I use a different cheese? - Gruyere works really nicely because it compliments the nutmeg. If I haven't got any gruyere on hand I'll do a nice sharp cheddar, which works nicely. Mozzarella melts and browns nicely, just has more of a subtle flavour.

c) Storage/Leftovers/Make Ahead - Allow to completely cool then tightly cover in the fridge for 3-4days. Upon reheating take out the fridge 30-60mins ahead of time (ensure the middle cooks through properly). Cover in foil reheat in the oven at 180C/350F for 30mins, or until bubbling hot through the centre. Can grill/broil the top again to crisp up if you want! Can reheat individual portions in the microwave for ease if you'd prefer. *upon reheating the potatoes will naturally be slightly less saucy, but still delicious!

d) Calories - based on the whole recipe divided by 6.

Nutrition