Potatoes Dauphinoise

When I asked my boyfriend what he thought of Potatoes Dauphinoise he said “YUMMY!” It turns out you can’t go wrong with potatoes cooked in cream. This recipe certainly proves it. On top of that, it is really easy to make. After some knife work slicing potatoes, garlic, and onions all you do is let the potatoes slowly bubble away. In fact, the longer you have the better. This makes the it a great dinner party dish. If you guests are running late, no worries, just turn the oven down a tad and brown the potatoes once they arrive. The only danger with these potatoes is that you and your partner will end up eating enough for four.The classic Potatoes Dauphinoise is just slices of potatoes slowly cooked in cream. While that does sound lovely, I prefer cream in my desserts so I used a mixture of cream and milk to lighten the recipe up a bit. To add a touch of flavour, I also added some onions and garlic to add a touch of flavour. By adding the extra flavouring I have also changed the texture of the dish so it won’t be as silky smooth as traditional dauphinoise, but I like the variation.

Serves 4

  • 4 large potatoes
  • 1 onion
  • 3 cloves garlic
  • 3/4 cup milk
  • 3/4 cup cream
  • salt
  • pepper
  • butter
  1. Preheat the oven to 325F (170C).
  2. Chop the onion and garlic as finely as you can and set aside.
  3. Peel and finely slice the potatoes. About 3mm thick is ideal (use a mandolin if you have one), but ¬†you don’t have to be too picky.
  4. Generously grease a 9″ glass baking dish. You can use a smaller round one if you like as long as it has tall sides. Note that if you go for a smaller dish, you will probably have more layers so be sure to distribute the onions and garlic evenly.
  5. Place the potato slices in a single layer on the bottom of the greased dish overlapping each slice slightly. I like to use the smaller potato pieces for the bottom layer where they won’t be as noticeable.
  6. Sprinkle some salt over the potato layer with a generous amount of pepper.
  7. Top with half of the diced onion and garlic mixture.
  8. Add another layer of potatoes, salt and pepper, and finally the onions and garlic.
  9. You should now be left with enough potato slices to cover the top.
  10. Mix the cream and milk together (I just pour both into the same measuring cup).
  11. Pour the cream/milk mixture over the potatoes.
  12. Press the potatoes down slightly with a fork. You want there to be enough liquid to almost cover the potatoes. IF there isn’t, mix together a bit more milk and cream.
  13. Bake the potatoes for an hour to an hour and a half until the potatoes are completely tender. If the milk/cream looks like it is splitting, turn the temperature down a bit.
  14. Leave to cool for 10 minutes before serving.
  15. Enjoy :)
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2 Responses to Potatoes Dauphinoise

  1. Claire says:

    Looks good!! But how long should I cook them for?

    • Robin Quirt says:

      hmmm that would be good to know now wouldn’t it?? I can’t believe I forgot that rather crucial step! I have updated the post. You bake the potatoes for 1 to 1 1/2 hours until the potatoes are completely tender. If you see the cream/milk split, the oven is too hot.

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