Classic Dauphinoise

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This Dauphinoise is peak potato. It’s a classic for a reason. And don’t they just love making this on ‘Come Dine with Me’?

And yessss, this probably isn’t the sort of dish you should be having if you’re trying to be super healthy, because there is a fair bit of double cream, but it’s so tasty that who cares! It’s creamy and rich and JUST SO GOOD. Treat yourself bab.

I just love France because the French absolutely know their way around a potato. Maybe I should move? A bientot France! While I’m on one about France, you should really try aligot and my tartiflette.

Can you freeze dauphinoise potatoes?

Yes, you can cook the dauphinoise until almost fully cooked and then freeze. Defrost and reheat in the oven for 30 minutes at 180ºc. If you’re using cheese in your recipe, freeze it without the cheese and then add this afterwards when you’re ready to re-heat.


metric imperial
  • 5 potatoes (maybe more depending on size)
  • 5 maris piper potatoes (maybe more depending on size)
  • 13 1/2fl oz double cream
  • 400ml double cream
  • 3 garlic cloves
  • 3 garlic cloves
  • Plenty of salt
  • Plenty of salt
  • Pinch of white pepper
  • Pinch of white pepper
  • Pinch of ground nutmeg
  • Pinch of ground nutmeg


  1. Peel and slice your potatoes, place the sliced potatoes into water so they don’t brown.
  2. Pre heat the oven to 160°C/325°F/Gas Mark 3.
  3. In a saucepan put your double cream, garlic, some salt, pepper and nutmeg.
  4. Leave to warm until thickened slightly. Then take it off the heat.
  5. Drain your potatoes and add them to the cream.
  6. At this point you can just pour this mix into a oven tray and bake them or you can be anal like me and layer them neatly.
  7. If you are layering them and also want to turn them out and slice into individual portions then you will need to line your tray with parchment paper.
  8. Start layering the potatoes, just slightly over lapping. In between the potato layers season with salt and a little of the cream.
  9. Once all the potatoes are used up, pour over the remaining cream.
  10. Place some parchment on top and put in the oven for 40 minutes.
  11. After the 40 minutes, remove the paper and leave in the oven at 160°C for another 20-30 minutes until golden on top. (You can eat straightaway at this point).
  12. Or once cooked, you can add a weight on top like I did. You’ll need to add another piece of parchment paper on top and then use a tray that fits inside the potato tray and use equal weighted tins or rice.
  13. Leave in the fridge for at least 30-1 hour, if you’re patient leave it over night for the perfect layers.
  14. Then cut into desired portions and reheat at 180°C for 15 minutes.