Potato Dauphinoise

Dauphinoise Potatoes

Potato Dauphinoise, or Dauphinoise Potatoes, makes an incredibly tasty accompaniment to any meal.  It's great for entertaining.

Method: 

Preheat the oven to 180°C/350°F/Gas Mark 4

Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.

Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.

Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden, and there you have it - the perfect Potatoes Dauphinoise.

 

Comments

I've done it :P and is great! so simple to do and very tasty!!!

it was lovely! my brother loved it and had three servings!!! i think this is the best thing ever, i had it for breakfast today

:0

Very Tasty! MMMMMMMMMMMMMM!!!

Tried this for the first time. Delicious!!!!

This is the BOMB!!! Absolutely delicious.

Thanks everyone for your great feedback on this recipe. Please keep them coming and remember to try our other lovely potato side dish recipes!

Okay so mima is cooking it now and i hope to god its nice i wont comment again to say so you'll never know what the almighty jamie thought,

Okay mima forgot to boil the potatos and i think its going to go pear shaped.

Is there a help line, or a website that will help us make it better

Hi Jamie,

There are lots of videos for making Potato/Gratin Dauphinois on the net, perhaps you could try You Tube where there are lots of demonstrations that should be helpful.

We would love to hear how you get on......

Totally yummy. Good with just a salad but wonderful with cold meat. All the family love it.

Hello Janis,

Thank you for your feedback, we couldn't agree more, its one of our favourites!

This is ace, with Lancs cheese even
topped with sliced tomatoes

Maybe no the norm but....Roast duck.. dauphinoise potatoes.. yorkshire puds, buttered carrots n peas....THought id died n gone to heaven!!!! Less than a tenner for 4 too!!!!! xxxx

Sooooo easy to make and yet so delicious!

delicious, I added half a red onion to the simmering, and also a sliced tomato (before adding grated mature cheddar), served with smoked ham and mixed salad. Be adventurous with this dish.

Seen this so many times on TV cookery programmes wanted to try it for myself

So why do you need to use 200ml of double cream and 100ml of milk? Could you not just use 300ml of single cream? Surely this is all the two combined create!

Chonkenstein like !!!

Wll i added one extra clove of garlic, but I must say it was superb.
Thankyou.

I tried this recipe and it was lovely, everyone enjoyed it. I thought I'd underdone the seasoning.
Will deffinately make it again.
Nice change from boring spuds.

Used Rooster potatoes instead, but it turned out great.

I have cooked a dairy free version for my fussy family - slowly melted down some red onions and garlic in soya spread and then added cornflour and oatie milk to create the consistency of single cream before adding the sliced potatoes - creamy and wonderful with black pepper.

I havent made this yyet but I think that it will be a very useful recipe that i will use in the future :)

i like dauphinoise but not this recipe.

if you make dauphinoise with milk, the milk burns.

Dauphinoise is best made with double cream ;)

i am making this at school tomorrow in my cooking class i cannot wait it dounds really nice :)'x

this recipe is very good i reccomend using basil and nutmeg

Loved this recipe :)

this is a beutiful recipe!

this recipe is absolutly strigh forward i love it

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Smooth

Ingredients: 

  • 500g smooth potatoes, thinly sliced
  • 200ml double cream
  • 100ml milk
  • 1 clove garlic, crushed
  • 50g Gruyere cheese, grated
Typical varieties: 
Prep time: 
15 mins
Cook in: 
25 mins
Serves: 
4
104 Comments
Per portion% GDA
Energy kcal397.519.9
HighFat g29.733.0
HighSFA g18.561.7
LowSalt g0.23.5
LowSugar g2.8
Share this recipe: 

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  • 500g medium smooth potatoes, grated
  • 1 small onion, grated
  • 1 medium courgette, coarsely grated
  • 1 large egg, beaten
  • Tomato & Sweetcorn Salsa
  • 2 tomatoes
  • 4 tbsp sweetcorn
  • 1 small red onion, finely chopped
  • 1 tsp olive oil
  • 1 tsp red or white wine vinegar
Prep in: 
10 mins
Variety: 
Smooth
Serves: 
4
Cook in: 
20 mins
potato and vegetable mash

1 tbsp olive oil

1 onion, chopped  

1 garlic clove, crushed

1 red chilli finely chopped, seeds removed

1 large parsnip, peeled and diced

2 leeks, sliced into rings

350g/12 oz smooth potatoes, peeled and diced

2 tbsp milk

1 tsp English mustard

60g/2oz mature cheddar, grated

60g/2oz light cream cheese

Prep in: 
5 mins
Variety: 
Smooth
Serves: 
4
Cook in: 
30 mins

750g Maris Piper potatoes

½ - 1 tsp mild chilli powder

½ tsp ground cumin

1 tsp garlic salt

1 tbsp olive oil

2 sweetcorn on the cob

Spray oil if frying eggs not poaching

4 eggs

Splash of white wine vinegar

For the salsa:

1 ripe avocado

Juice of ½ lime

1 tbsp chopped coriander

2 spring onions, chopped

6 cherry tomatoes, quartered

1/2 tbsp olive oil

Prep in: 
20 minutes
Variety: 
Fluffy
Cook in: 
40 minutes

Preparation time: 10 mins
Cooking time: 25 mins

Ingredients

450g Maris Piper potatoes, peeled

1 tbsp olive oil

20g polyunsaturated margarine

1 large onion, chopped

2 cloves garlic, crushed

2 bay leaves

1 tsp Dijon mustard

850ml hot vegetable stock

150ml milk

Chopped chives, to serve

 

 

Prep in: 
10 minutes
Variety: 
Fluffy
Serves: 
4
Cook in: 
25 minutes
Potato Bake

800g smooth potatoes (such as Desiree), thickly sliced
500g mixed Mediterranean vegetables, e.g. aubergines, courgettes and peppers, roughly chopped
50g pine nuts
1 tbsp oil
2 tbsp pesto

Prep in: 
5 mins
Variety: 
Smooth
Serves: 
4
Cook in: 
25 mins

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