Easy Dauphinoise Potatoes
Enjoy the creamy goodness of potato dauphinoise, a classic French dish of thinly sliced potatoes baked in rich cream and cheese. Perfect as a side for any meal!
Servings 6
Calories 545kcal
Save this recipe for later?
Equipment
- Knife
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
Top Tips:
-
- 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.
Nutritional Information (Approximate)
Calories: 545kcal | Carbohydrates: 35g | Protein: 12g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 126mg | Sodium: 448mg | Potassium: 876mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1668IU | Vitamin C: 35mg | Calcium: 284mg | Iron: 2mg
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram and leave a comment on this post!
