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Ultimate dauphinois potatoes

Published: 22 Nov 18
Updated: 18 Mar 24

Making this most luscious of potato bakes takes a little extra time – there’s slicing, infusing and layering to be done, followed by a long, slow session in the oven. Our classic potato dauphinois recipe shows you how to take it a cheffy step further for the ultimate make-ahead side dish.

(Or for something lighter, we have a healthier dauphinoise potatoes recipe.)

Easy
October 2018

Test kitchen approved

Serves 8
Hands-on time 45 min, oven time 1¼ hours, simmering time 30 min, plus chilling

(Or for something lighter, we have a healthier dauphinoise potatoes recipe.)

Vegetarian recipes

Nutrition: per serving

Calories: 386kcals
Fat: 26.1g (16.2g saturated)
Protein: 7.4g
Carbohydrates: 28.8g (6.1g sugars)
Fibre: 3g
Salt: 0.5g

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Ingredients

Knob of butter, plus extra to grease
1 onion, finely sliced
1 garlic clove, crushed
600ml whole milk
300ml double cream
Generous grating nutmeg
1kg potatoes (we used desiree)
50g gruyère or cheddar, grated (optional)
½ tsp chopped fresh rosemary and thyme leaves
½ tsp sea salt flakes

You’ll also need…

20cm square baking dish, greased with butter, base and sides lined
with non-stick baking paper

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Method

Melt a knob of butter in a large, deep heavy-based frying pan or sauté pan over a medium heat. Add the onion and gently cook for 15 minutes until very soft and translucent. Remove with a slotted spoon and set aside.
Heat the oven to 180°C/160°C fan/gas 4. Add the garlic to the pan and gently cook for 1 minute. Stir in the milk, cream and nutmeg, then season well with salt and black pepper.
Meanwhile, peel the potatoes and slice as thinly as possible – about
3mm thick (use a mandoline or an attachment on a food processor).
Add the potatoes to the milk and cream mixture, stir gently, then bring to a simmer. Simmer for 20-30 minutes until the potatoes begin to soften. Tip into a deep tray and leave for 15 minutes until cool enough to handle.

Layer the potato slices and the onion in the prepared baking dish, packing them down as evenly and as neatly as you can. Pour the creamy liquid from the tray over the potatoes and pack them down with the back of a wooden spoon. Bake for 45-60 minutes until golden and cooked through. Cover with foil if browning too much. Sprinkle over the cheese (if using), then bake for 10-15 minutes until bubbling and golden. Mix the herbs and salt in a bowl, sprinkle on top and serve straightaway (or see Make Ahead; also see our tips below for how to prepare a cheffy make-ahead version). Serve with roast beef, duck or lamb.

Recipe from October 2018 Issue

Nutrition

Nutrition: per serving

Calories: 386kcals
Fat: 26.1g (16.2g saturated)
Protein: 7.4g
Carbohydrates: 28.8g (6.1g sugars)
Fibre: 3g
Salt: 0.5g

delicious. tips

Cover and keep chilled for up to 48 hours, then reheat in a medium oven until piping hot..

How to freeze – cool the finished dauphinois in its dish, wrap well in cling film, then freeze for up to 2 months. Defrost in the fridge overnight and reheat in a medium oven until piping hot. Or wrap the individual portions in baking paper, then cling film and freeze. Defrost, then reheat in a medium oven for 15 minutes until piping hot throughout.