Dauphinoise Potatoes Recipe

Dauphinoise Potatoes Recipe

31 May 2017

A French classic that has a creamy taste and is easy to make
  • Recipes





Preperation Time

15 Minutes

Cooking Time

35 Minutes


400ml milk

400ml double cream

3 cloves garlic


pinch nutmeg

pinch salt

6 large potatoes such as Maris Piper or King Edward


50g emmental or gruyere cheese


black pepper

few sprigs fresh thyme

leaves only


1Preheat the oven to 160ºC fan/180ºC conventional/Gas 4. Butter a shallow oven-proof dish and place onto your Circulon oven tray. Halve one of the cloves of garlic and rub all around the dish then discard (leave the other cloves whole)

2Pour the milk and cream into your Circulon pan then add the whole garlic cloves, nutmeg and salt and warm over medium heat. Do not boil but just allow to come to a very gentle simmer

3Slice the potatoes as thinly as you can (or use a food processor) and carefully add to the warm cream. Stir gently to make sure they don’t stick together and cook for 2-3 minutes

4Use a slotted spoon to transfer the potatoes to your buttered oven dish and spread them out. Remove and discard the two garlic cloves then carefully pour the warm cream over the potatoes. Scatter over the cheese and bake for 30-35 minutes until the potatoes are tender all the way through and the top is golden

5Garnish with the thyme leaves and a little black pepper before taking the dish to the table to serve.

A French classic that has a creamy taste and is easy to make