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Easy Dauphinoise Potatoes
5 from 22 votes

Easy Dauphinoise Potatoes

Easy Dauphinoise Potatoes feature thinly sliced baking potatoes layered with a garlic-infused cream, thyme, and shredded cheddar cheese baked until tender and golden. The dish creates a rich, velvety texture with a subtle herb aroma and a cheesy crust, ideal as a side for roasted meats or a hearty vegetarian option.

Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 6 people
Calories: 338 kcal
Course: Side Dish
Cuisine: French

Ingredients

  • butter (for greasing)
  • 1 kg potato See Note 1), peeled and finely sliced
  • water cold, large bowl
  • 300 ml cream US - heavy cream, double
  • 4 cloves garlic grated or crushed
  • 6 thyme leaves only, sprigs
  • salt I use 15 twists of salt and 15 twists of pepper, to taste
  • black pepper I use 15 twists of salt and 15 twists of pepper, to taste
  • 50 g cheddar cheese or more if you like a really cheesy topping! (You can use gruyere instead, if you prefer)

Instructions

    Cup of Yum
  1. Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Lightly grease a baking dish with butter. (See Note 2)
  2. Peel the potatoes and slice them finely – you are aiming for 2-3mm (⅛ inch) thick. But don’t worry, they don’t have to be perfect, this recipe is very forgiving!
  3. As soon as you have sliced each potato, place the slices in the large bowl of cold water.
  4. Mix the cream, garlic, ¾ of the thyme leaves, salt and pepper together in a jug.
  5. Drain the potatoes.
  6. Layer the potatoes and the cream mixture: a layer of potatoes first, then a couple of tablespoons of the cream mixture, then another layer of potatoes, then another layer of cream and so on, until all the potatoes have been used. Finish by pouring all the remaining cream over the top of the last layer of potatoes. Try to keep each layer as flat as possible and don’t overlap the potatoes too much.
  7. Cover the dish tightly with foil and place in you preheated oven for 1 hour.
  8. After 1 hour, turn the oven up to 220C / 200C fan / gas mark 7 / 425F, then remove the potatoes from the oven and take off the foil. Scatter with the cheese and the remaining thyme and return the potatoes to the oven for a further 15-20 minutes, or until the top is golden brown.

Notes

  • Use floury baking potatoes such as Maris Piper, King Edwards, or Russet for the best texture. Avoid waxy or new potatoes.
  • The ovenproof dish size is flexible; this recipe was tested with a 26cm x 18cm (10" x 7") dish.
  • This dish freezes well for convenient make-ahead servings.

Nutrition Information

Calories 338kcal (17%) Carbohydrates 32g (11%) Protein 7g (14%) Fat 21g (32%) Saturated Fat 13g (65%) Cholesterol 77mg (26%) Sodium 81mg (3%) Potassium 761mg (16%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 870IU (17%) Vitamin C 35mg (39%) Calcium 120mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 338

% Daily Value*

Calories 338kcal 17%
Carbohydrates 32g 11%
Protein 7g 14%
Fat 21g 32%
Saturated Fat 13g 65%
Cholesterol 77mg 26%
Sodium 81mg 3%
Potassium 761mg 16%
Fiber 4g 16%
Sugar 1g 2%
Vitamin A 870IU 17%
Vitamin C 35mg 39%
Calcium 120mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.