Name: Potato Dauphinoise
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Ingredients: 1.2 kg All-Rounder Potatoes (Thinly Sliced); 600 ml Thickened Cream; 35 g Unsalted Butter (Cubed); 3 Garlic Cloves (Minced); 5 g Fresh Thyme (Picked & Chopped); 260 g Mozzarella Cheese (Grated); 100 g Gruyère Cheese (Grated); Salt & Pepper (To Taste)

Potato Dauphinoise

PREP

15 mins

COOK

1 hr 25 mins

SERVES

DIFFICULTY

Medium

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Chef Jack Ovens

Qualified Chef · 1.63M Subscribers

Updated August 2026

A proper dauphinoise comes down to even slices and a bit of patience. Thin, even potato slices layered with a garlic and thyme cream, baked low and slow until every layer is soft and the top is golden.

Keeping the cream mixture warm rather than letting it simmer or boil before it goes in the oven is what stops the sauce splitting later. It’s a small detail but it makes a real difference to the final texture.

Let it rest properly before slicing and you’ll get clean, neat layers rather than a dish that falls apart the second you cut into it.

Potato Dauphinoise

SIDE · BAKING · MEDIUM

Why You'll Love This Potato Dauphinoise

Layered, creamy, and finished with a proper cheese crust

Slicing the potatoes evenly, ideally with a mandoline, means every layer cooks at the same rate. Uneven slices lead to some pieces still firm while others turn to mush.

Keeping the cream mixture just warm rather than simmering it before it goes into the dish stops the sauce splitting once it's in the oven.

The mozzarella and gruyère only go on for the final stretch of baking, so you get a proper golden, crusty top rather than cheese that's melted into the layers and disappeared.

Potato Dauphinoise

Print Recipe

5 from 2 votes

Prep Time: 15

Cook Time: 1 25

Total Time: 1 40

Calories: 701kcal

Servings: People

Metric - Imperial

Ingredients

1.2 kg All-Rounder Potatoes Thinly Sliced
600 ml Thickened Cream
35 g Unsalted Butter Cubed
3 Garlic Cloves Minced
5 g Fresh Thyme Picked & Chopped
260 g Mozzarella Cheese Grated
100 g Gruyère Cheese Grated
Salt & Pepper To Taste

Method

Preheat oven to 180°C (350°F).
In a bowl, combine the grated mozzarella and gruyere to make the cheese mix. Set aside.
In a saucepan, add the thickened cream, unsalted butter, minced garlic, thyme and seasoning to taste. Place over medium-high heat, stir to combine, and heat until just hot. Don't allow it to simmer or boil.
Neatly lay ⅓ of the sliced potatoes into a 26cm x 18cm baking dish, completely covering the bottom. Pour over ⅓ (200ml) of the cream mix and season to taste. Repeat 2 more times to create 3 layers of potatoes and cream, using all of the cream mix. Don't add any cheese at this stage — it all goes on top.
Place a sheet of parchment paper over the top and cover the baking dish with aluminium foil. Bake in the preheated oven for 1 hour. Carefully remove the foil and parchment, cover the top with the full cheese mix, and bake for a further 20-25 minutes or until golden brown and a crust has formed. Remove and let cool for 15-20 minutes (this makes it easier to slice).
Slice the dauphinoise into 6-8 portions, carefully scoop out, and serve as a side with your favourite proteins or salads. Dig in.

Chef's Tips

Slice the potatoes as evenly as possible — a mandoline is worth using here, since uneven thickness means some slices are undercooked while others turn to mush.

Don't let the cream mixture come to a simmer or boil before pouring — overheating it before baking can cause the sauce to split in the oven.

Let the dauphinoise rest for the full 15-20 minutes before slicing — it's still setting when it comes out of the oven, and cutting too early will make it fall apart instead of holding neat layers.

Storage & Reheating

Will keep in the fridge for up to 3-4 days in an airtight container. Reheat individual portions in a covered dish in the oven at 160°C (320°F) until warmed through, or in the microwave for a quicker option (texture will be softer). Not recommended for freezing — the cream sauce will split and turn grainy once thawed, and the potatoes lose their texture.

Serving 400gCalories 701kcalCarbohydrates 29.3gProtein 22gFat 56.6gSaturated Fat 36.3gPolyunsaturated Fat 0.9gMonounsaturated Fat 6.09gTrans Fat 2.9gCholesterol 70.6mgSodium 511.4mgPotassium 884.4mgFiber 5gSugar 3.1gVitamin A 575IUVitamin C 24.28mgCalcium 484.7mgIron 6.8mg

Common Questions

Why did my cream sauce split in the oven?⌄

This usually happens if the cream mixture was simmered or boiled before it went into the dish. Just warm it through on the stove, don't let it bubble, and it'll bake smoothly without splitting.

Do I really need a mandoline for this?⌄

It's not essential, but it makes a real difference. Even slices cook evenly, while hand-cut slices of varying thickness mean some potatoes end up undercooked and others turn to mush.

Can I make this ahead of time?⌄

Yes, it keeps in the fridge for up to 3-4 days, so it's a good one to make a day ahead and reheat. Reheat individual portions in a covered dish in the oven for the best texture back.

Can I freeze this dauphinoise?⌄

It's not recommended. The cream sauce will split and turn grainy once thawed, and the potatoes lose their texture. It's best made fresh and kept in the fridge if you have leftovers.