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Classic Potato Dauphinoise

Rich, creamy, indulgent potato dauphinoise infused with garlic and rosemary. The perfect accompaniment to meat dishes and roast dinners.
Prep Time15 mins
Cook Time40 mins
Course: Side Dish
Cuisine: French
Keyword: Potato Dauphinoise
Servings: 6
Calories: 265kcal
Cost: £5


  • Chopping board
  • Knife
  • 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.