Potato Dauphinoise

Creamy, Garlicky, Crispy & Extremely Delicious Potato Dauphinoise. The Perfect Side Dish.

Potato dauphinoise is seriously one of the best comfort dishes in the world. This recipe is slightly different from what you might usually see from other recipes, and in my opinion, this technique trumps other methods. 

In this one, we create an infusion by heating cream, garlic and thyme together, which creates incredible flavour and aroma and helps reduce cooking times. This potato dauphinoise recipe is ready to be paired with all your favourite proteins or served as a table filler. Please enjoy.

Potato Dauphinoise

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5 from 1 vote
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Servings: 6 People
Calories: 743kcal
Author: Chef Jack Ovens

Ingredients
 

  • 1.2kg (2.6lbs) - Sebago, Maris Piper or Russet Potatoes, Thinly Sliced
  • 600ml (2 ¾ Cups + 1 Tbsp) - Thickened Cream
  • 2 ½ Tbsp (35g) - Unsalted Butter, Cubed
  • 3 - Garlic Cloves, Minced
  • 5g (0.2oz) - Thyme, Roughly Chopped
  • 260g (9.1oz) - Mozzarella Cheese, Freshly Grated
  • 100g (3.5oz) - Gruyere Cheese, Freshly Grated
  • Seasoning To Taste

Instructions

  • Preheat oven to 180°c - 350°f.
    Preheat Oven
  • In a saucepan, add the thickened cream, unsalted butter, minced garlic, roughly chopped thyme & seasoning to taste. Place over medium-high heat, stir to combine & heat until just hot. Don't allow it to simmer or boil.
    Potato Dauphinoise Step 2
  • Neatly lay ⅓ of the sliced potatoes into a 26cm x 18cm baking dish, completely covering the bottom. Pour over ⅓ or 200ml of the cream mix, sprinkle with ⅓ of the cheese mix & season to taste. Repeat 2 more times to create 3 layers. Don't cover the final layer with cheese. Reserve the remaining ⅓ of cheese mix for later on.
    Potato Dauphinoise Step 3
  • Place a sheet of parchment paper over the top and cover the baking dish with aluminium foil. Bake in preheated oven for 1 hour. Carefully remove the aluminum foil & parchment paper, cover with remaining cheese mix & bake for a further 20-25 minutes or until the cheese is golden brown & has formed a crust. Remove & let cool for 15 to 20 minutes (this will make it easier to slice).
    Potato Dauphinoise 4
  • Slice the dauphinoise into 6-8 portions, carefully scoop it out & serve as a side with all of your favourite proteins or salads. Dig in.
    Potato Dauphinoise 5

Nutrition Guide

Nutrition Facts
Potato Dauphinoise
Amount per Serving
Calories
743
% Daily Value*
Fat
 
57
g
88
%
Saturated Fat
 
35
g
219
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
16
g
Cholesterol
 
202
mg
67
%
Sodium
 
379
mg
16
%
Potassium
 
976
mg
28
%
Carbohydrates
 
39
g
13
%
Fiber
 
5
g
21
%
Sugar
 
2
g
2
%
Protein
 
21
g
42
%
Vitamin A
 
2110
IU
42
%
Vitamin C
 
42
mg
51
%
Calcium
 
484
mg
48
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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The above nutrition guide is based on daily averages and is calculated for a single portion.

Recipe Notes

Potato Dauphinoise Storage Instructions

This recipe can be stored in the fridge for up to 4 days at full flavour. It can also be stored in the freezer for up to 5 months. Remove and let thaw in the fridge overnight before reheating. 

Potato Dauphinoise Reheating Instructions

To reheat, preheat an oven to 180.c – 350.f. Bake for 12-15 minutes or until hot, and the cheese has nicely melted. It can also be reheated in the microwave in bursts. 

What's The Difference Between Potato Dauphinoise & Potatoes Au Gratin?

Potato dauphinoise and potatoes au gratin are very similar in the way they are made, but there’s a very small change that separates the two. 

Potato dauphinoise is made with uncooked, thinly sliced potatoes cooked in a cream sauce, whereas potato au gratin is made with pre-cooked, thinly sliced potatoes in a cream sauce. The only real difference is one is pre-cooked, and the other isn’t. 

Watch How To Make This Recipe

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7 thoughts on “Potato Dauphinoise”

  1. 5 stars
    This looks so good; definitely trying it out this Christmas. Thank you. I haven’t tried a recipe of yours that I haven’t liked.

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