Potato dauphinoise

Sliced potatoes baked with cheese and cream, this luxurious side dish is delicious with roast lamb.

Serves: 6

Preparation time:  15 minutes

Cooking time:  50 minutes

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You will need

  • 25g unsalted English butter, plus extra for greasing
  • 300ml British semi skimmed milk
  • 200ml British double cream
  • 3 garlic cloves, crushed
  • 3 sprigs fresh thyme, leaves picked
  • 2 fresh bay leaves
  • 1kg Maris Piper potatoes, peeled and thinly sliced (with a mandolin or sharp knife)
  • 1 large onion, finely sliced
  • 40g Swiss Gruyère, grated
  • Freshly grated nutmeg
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Recipe Information

Step by step guide to making Potato dauphinoise

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Grease a 2 litre ovenproof dish with butter.
  2. Pour the milk and cream into a large saucepan. Add the garlic, thyme and bay leaves, and bring to the boil. Remove from the heat and leave to infuse for 5 minutes.
  3. Remove the bay leaves from the milk, then add the potatoes and onion. Return to the heat, bring to the boil and simmer for 3-5 minutes, stirring occasionally to prevent them sticking to each other.
  4. When the potatoes are just tender, spoon into the buttered dish, layering the potatoes as you fill the dish. Scatter the cheese on top, dot with the 25g butter and sprinkle with a little grated nutmeg.
  5. Bake for 40 minutes, until golden brown on top and bubbling.

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Nutritional information for Potato dauphinoise

Nutritional information for Potato dauphinoise

Nutrition type per serving
Calories 377 kcal
Total Fat 22.7g
Saturated Fat 14.5g
Salt 0.18g
Sugar 6.1g

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