Potatoes in any form are delicious, but this creamy and comforting potato dauphinoise recipe has gotta be one of my all time favourites. You can stick these babies with any meat and veg dish and they’ll elevate the entire plate to gourmet levels.
This is a recipe I was taught by my mum and one she’s been making since I was a child. It is buried in my core memory as a source of happiness every time I eat it. Funny how some dishes do that, huh? Eating this feels like a hug to me. I love the power that food can have to affect your mood – I think it’s a really lovely thing.
Potato Dauphinoise Recipe
I always say that a full-works roast dinner is not complete without more than one potato dish. Yes I’m talking plural potatoes! Having your classic roasties accompanied by a piping hot dish of indulgent, creamy potato dauphinoise will make your roast dinner legendary. I guarantee it. Potato dauphinoise is easy to construct and just requires a little patience to make the layers lovely and even. Great to construct on a relaxing Sunday afternoon with a glass of Merlot. At least, that’s my ritual!
- 1kg Maris Piper Potatoes, peeled
- 6 garlic cloves, minced
- 300ml double cream
- 2 tbsp fresh rosemary, finely chopped
- 100g extra mature cheddar cheese (I like this one)
- Plenty of cracked black pepper.
Start by pre heating your oven to 200c. Peel your potatoes and using a sharp knife slice them widthways to the thickness of a £1 coin. Add to a pot of boiling water and par-boil for about 5 minutes until tender. Keep an eye on your potato slices and be careful not to over-cook them: they need to hold their shape. Too cooked and they will break when you handle them!
One the potatoes are cooked, drain them and run some cold water over to cool them down. They need to be at a temperature that you can handle them.
To a measuring jug add your cream, minced garlic, chopped rosemary and season well with salt and plenty of cracked black pepper. Give this a good mix to fully combine.
To a medium size baking dish add a layer of potato slices, ensuring that the slices overlap each other a little. Now spoon over a light layer of the creamy mixture, followed by a sprinkling of cheddar. Repeat this process until you have topped your baking dish. Finish the final layer with the rest of your cream and a final sprinkling of grated cheddar.
Bake for 40 minutes, until bubbling hot and smelling garlicky and delicious.
Classic Potato Dauphinoise
- Chopping board
- Cheese grater
- Garlic crusher
- Medium pot
- Measuring jug
- Medium sized baking dish
- 1 kg peeled maris piper potatoes
- 6 cloves of garlic, minced
- 300 ml double cream
- 2 tbsp fresh rosemary, finely chopped
- 100 g extra mature cheddar
- Lots of cracked black pepper
- Pre heat your oven to 200c
- Peel your potatoes and slice them widthways to the thickness of a £1 coin. Par boil for 5 minutes until tender but still holding their shape. Rinse with cold water so you can handle the slices.
- To a measuring jug add your cream, minced garlic, chopped rosemary and season well with salt and cracked black pepper. Mix well to fully combine.
- To a medium size baking dish add a layer of potato slices, ensuring that the slices overlap each other a little. Spoon over a light layer of the creamy mixture, followed by a sprinkling of cheddar. Repeat the process until you have top your baking dish. Finish the final layer with the rest of your cream and a final sprinkling of grated cheddar.
- Bake for 40 minutes.
Perfect topping: Not all potato slices are created equal. Some are more attractive than others! The pretty ones are those lovely middle slices. The least attractive will be the end pieces of your potatoes. So, in order to keep your potato dauphinoise looking beautiful, reserve the smaller potato slices and end pieces for the bottom layers of your dish. Keep the big, round slices for the top layer.
Make sure to take a little more time with the top layer too, evenly overlapping each slice. A little extra effort here will make your potato dauphinoise look extra special. Remember you eat with your eyes as well!
Grated cheese: I find that grating the cheese on the fine side of your grater helps the cheddar to melt down into the cream and provide delicious rich, cheesy flavour without giving you lumps of cheese between your layers. It just provides your potato dauphinoise with a little more sophistication.
Rustic or refined: I will always adore rustic, hearty aesthetics. But you can adjust the look and feel of your potato dauphinoise by the thickness of the potato slices. Very thin slices will give you that bistro style dauphinoise; you’ll likely need a mandoline to achieve this thickness. Keep an extra eye when par boiling ultra thin potato slices, they will become tender incredibly quickly and remember, the aim is to give them a head start in cooking whilst maintaining their structure, or they will crumble as you handle them.
Complimentary Recipes for Potato Dauphinoise
Looking for something to compliment your potato dauphinoise? Check out my other recipe for lemon and parsley stuffing, which works wonderfully alongside and will add a fruity injection to your roast dinner.
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