Dauphinoise potatoes make a comforting, delicious side dish. Layers of tender sliced potatoes, rich cream, and garlic create a creamy, tasty addition to any meal.
Despite their rich taste, they’re easy to make with a few simple steps.
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Potatoes Dauphinoise (or gratin dauphinoise), from the Dauphiné region of France, is a classic dish of thinly sliced potatoes baked in cream or milk.
It dates back to the 18th century and was originally made with simple ingredients to highlight the potato's flavour.
Over time, it became a staple in French cuisine, with chefs adding garlic, cheese, or herbs for extra richness.
Love potato gratin? You might also like my boulangère potatoes recipe!
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✔️ Why you'll love this recipe!
- Layers of tender potatoes combined with cream and garlic create a deliciously indulgent side dish.
- With simple ingredients and straightforward steps, you can create a comforting, homemade side dish without much effort.
- It pairs perfectly with roasted meats like chicken and beef, vegetables, or can be enjoyed on its own, making it a great addition to any meal.
🛒 Ingredient notes
Potatoes - use a floury potato like Maris Piper or King Edward. You'll need 1kg and they'll need to be thinly sliced (to about 3mm).
Milk - whole milk or semi skimmed milk.
Cream - double cream is best.
Garlic - 5 cloves, peeled but left whole
Thyme - 2 teaspoons of fresh thyme leaves. You could also use rosemary.
Parmesan - or use Grana Padano or cheddar.
Salt and Pepper - for seasoning.
🔪 How to make dauphinoise potatoes
- Step One: Place the milk, double cream, garlic cloves, thyme, salt and pepper in a large pan. Bring to a simmer and time 10 minutes.
- Step Two: Add the potato slices and cook for 6 minutes. Use a slotted spoon to remove the potatoes to an ovenproof dish (measuring 30 x 20cm). Discard the garlic cloves.
- Step Three: Pour the cream mixture over the sliced potatoes and top with the grated Parmesan.
- Step Four: Bake in a preheated oven for 40 minutes, until golden and bubbling.
Top Tips
- Use the Right Potatoes – Choose a waxy or all-purpose variety like Maris Piper or King Edward for the perfect balance of softness and structure.
- Slice Evenly – Cut the potatoes thinly (about 3mm) using a sharp knife or mandoline to ensure even cooking.
- Let It Rest – Allow the dish to sit for 5-10 minutes after baking to set and make slicing easier.
🍴 Serving suggestions
Dauphinoise potatoes are perfect alongside roasted meats such as beef, lamb, chicken, or pork, adding a rich and creamy contrast.
For a lighter option, serve them with fish like salmon or cod.
To balance the indulgence, add a fresh vegetable side such as steamed greens, roasted root vegetables, or a crisp salad with a tangy vinaigrette.
This dish also makes an excellent addition to special occasion meals, from Sunday roasts to festive celebrations. For a vegetarian option, pair it with a savoury vegetable tart or a medley of seasonal vegetables.
📖 Variations
- Stir a spoonful of Dijon mustard into the cream for a subtle tangy kick.
- Add a pinch of chilli flakes or a few thin slices of fresh chilli for a gentle heat.
- Drizzle a little truffle oil over the top before baking for a luxurious touch.
- Use plant-based cream or milk and dairy-free cheese for a fully vegan version without sacrificing creaminess.
🥡 Storage
Make Ahead - You can prepare Dauphinoise potatoes in advance. Assemble the dish, but don’t bake it. Cover it tightly with foil or plastic wrap and refrigerate for up to 24 hours before baking. When ready, bake as instructed, but add a few extra minutes to the cooking time to ensure it’s heated through.
Storing Leftovers - Once baked and cooled, store any leftovers in an airtight container in the fridge for up to 3-4 days.
Freezing - While Dauphinoise potatoes can be frozen, the texture may change slightly once reheated. To freeze, allow the dish to cool completely, then cover tightly with cling film or foil. Freeze for up to 3 months.
❓ Frequently asked questions
While traditional recipes often include cheese, you can make a cheese-free version by simply using cream, garlic, and seasoning.
To prevent browning, slice the potatoes just before using them and keep them submerged in cold water until you're ready to assemble the dish.
The dish is done when the top is golden brown and bubbly, and a knife easily pierces the potatoes.
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Recipe
Easy Dauphinoise Potatoes
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Equipment
- Chopping Board
- Knife
- Large Saucepan
- 30 x 20 cm Baking Tin
Ingredients
- 1 kg Maris Piper Potatoes peeled and thinly sliced to 3mm
- 600 ml Double Cream
- 200 ml Whole Milk
- 5 Garlic Cloves peeled but left whole
- 2 teaspoon Thyme Leaves
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 75 g Parmesan grated
Instructions
- Preheat the oven to 200℃ (180° Fan/ Gas 6/ 400℉).
- Place the double cream, milk, garlic cloves, thyme leaves, salt and pepper in a large saucepan. Bring to a simmer and heat for 10 minutes.600 ml Double Cream, 200 ml Whole Milk, 5 Garlic Cloves, 2 teaspoon Thyme Leaves, ½ teaspoon Salt, ¼ teaspoon Black Pepper
- Add the sliced potatoes and cook for 6 minutes.1 kg Maris Piper Potatoes
- Using a slotted spoon, spoon the potatoes into a 30 x 20cm baking dish.
- Discard the whole garlic cloves then pour the cream mixture over the potatoes. Sprinkle over the grated Parmesan.75 g Parmesan
- Bake in the oven for 40-50 minutes until golden and bubbling.
Notes
-
- Use the Right Potatoes – Choose a variety like Maris Piper or King Edward for the perfect balance of softness and structure.
-
- Slice Evenly – Cut the potatoes thinly (about 3mm) using a sharp knife or mandoline to ensure even cooking.
-
- Let It Rest – Allow the dish to sit for 5-10 minutes after baking to set and make slicing easier.
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