Classic Dauphinoise

Creamy, garlicky, and utterly indulgent – my classic dauphinoise

This Dauphinoise is peak potato luxury. A French classic for a reason – layers of tender potato slices baked in rich cream, infused with garlic and seasoned to perfection. It’s the kind of side dish that steals the show from whatever you serve it with.

If you’ve ever watched Come Dine with Me, you’ll know contestants love whipping this up when they want a “fancy side” to impress. And honestly, who can blame them? It’s elegant yet comforting, sophisticated but simple and made from basic ingredients that are easy to find. I’d like to think these are the contestants who mainly win the competition, too.

The magic of dauphinoise
Here’s the thing: it’s not complicated. You’re not messing about with 37 ingredients or three different cooking techniques. You’re just layering thin slices of potato in a dish, smothering them in a garlicky cream mixture, seasoning generously with salt, pepper, and a sprinkle of nutmeg, then baking until the top is golden and bubbling. That’s it. And yet, somehow, the result is silky, rich, and ridiculously moreish. If feels more complex than it really is. Just make sure you don’t overdo the creamy mixture as you want the portions to stay together, not collapse.

A note on the cream situation
Yes, there’s a lot of double cream in this recipe. Yes, it’s decadent. No, it’s not the dish to make if you’re looking for something light and calorie-conscious. But honestly? That’s the point. This is the potato dish you make when you want to impress, spoil yourself, or add a fancy af touch to the table. There’s a time for salads, and there’s a time for dauphinoise – and I know which one I’d pick.

A love letter to French potatoes
France really knows its way around a potato. Between dauphinoise, tartiflette, boulangère potatoes, aligot… I could do a whole series just on French spud dishes. (Don’t tempt me, because I literally will do it.) Each one is hearty, elegant, and full of flavour – but dauphinoise will always hold a special place in my carb-loving heart. GET ME BACK TO FRANCE.

Serving suggestions
Dauphinoise potatoes are versatile enough to pair with anything from a Sunday roast to seared salmon or even a festive feast. They’re also the perfect “show-off” side for dinner parties, because they look like you’ve gone to a lot of effort (spoiler: you haven’t, but no one needs to know).

So, whether you’re making them for a cosy night in, a special celebration, or just because you fancy something creamy and comforting, this recipe is a winner. Grab your potatoes, warm up your oven, and let’s get layering.

FAQs – Dauphinoise potatoes

Can you freeze dauphinoise potatoes?
Yes – cook until almost done, cool, then freeze. Defrost and reheat in the oven at 180°C for around 30 minutes. If your recipe includes cheese, freeze without the cheese and add it fresh before reheating.

What’s the difference between dauphinoise and gratin potatoes?
They’re very similar, but dauphinoise traditionally uses cream (and sometimes milk) without pre-cooking the potatoes, while a gratin often involves pre-cooking and may include more cheese. As long as it’s creamy, I don’t care what you call your dish.

What type of potatoes are best?
I like to use Maris Piper potatoes here because they’re starchy and go beautifully soft when baked.

Do I have to use double cream?
For authenticity and richness, yes. You can lighten it with a mix of cream and milk, but the texture won’t be quite as luxurious.

Can I make it ahead of time?
Absolutely. You can assemble the dish a day in advance, cover, and refrigerate. Just add 5–10 minutes to the cooking time if baking straight from the fridge.

Why is my dauphinoise watery?
This can happen if your potatoes have too much moisture. Dry the slices thoroughly before layering.

Can I add cheese?
Traditional dauphinoise doesn’t always have cheese, but it’s delicious with a light sprinkle of Gruyère, Comté, or Parmesan for a more gratin-style dish. We don’t judge here if you deviate a little from the traditional recipe.