Puff pastry dauphinois pie
A pie filled to the brim with layered, creamy potatoes? Yes please.
This is what happens when a humble potato side dish decides to become the main attraction. A puff pastry dauphinois pie is exactly what it sounds like…buttery, flaky pastry wrapped around soft, creamy, garlicky potatoes. And honestly? It’s outrageous and I love it.
It cooks in around an hour, which means golden, crisp pastry on the outside and melt-in-the-mouth potatoes on the inside. Hearty, comforting, unapologetically beige food. Is there anything better? No. No there isn’t.
Sorry, just potato?
At first glance, it might sound simple and like it’s literally just a load of potatoes…and it is, but don’t underestimate it. Each thin slice of potato is layered with double cream, garlic, thyme, Dijon mustard, salt and pepper, soaking up all that flavour as it bakes. Just wonderful.
What you end up with is soft, silky layers with just enough structure, wrapped in buttery pastry that shatters when you cut into it. It’s rich, yes. But it’s also the kind of dish that makes people go quiet at the table because they’re too busy eating, which I love because please don’t disturb me.
Why you NEED to make it
Perfect if you’re cooking for vegetarians, feeding a crowd, or just want something comforting that feels a bit special without loads of effort.
It’s also surprisingly make-ahead friendly. You can prep the filling in advance, assemble when ready, and bake fresh for that perfect crisp pastry moment.
What to serve this beige beauty with?
Not gonna lie, I could absolutely eat this straight from the dish with a fork and zero shame. But if you’re being civilised (or hosting), here are some perfect pairings:
- A simple salad with a sharp vinaigrette
- Steamed greens like broccoli, kale or green beans
- Roast chicken or steak
- A tangy chutney or mustard on the side
- My harissa and chipotle chicken legs if you’re going all out
Tips for the best dauphinois pie
- Slice your potatoes thinly and evenly so they cook through properly (a mandolin works great here)
- Don’t skip seasoning each layer as it makes all the difference
- Use good quality puff pastry
FAQs
Can I make this ahead of time?
Yep! You can assemble the pie ahead and keep it in the fridge for up to 24 hours before baking. You may just need to add an extra 5–10 minutes to the cooking time.
Can I freeze dauphinois pie?
You can freeze it before baking. Wrap it well and freeze for up to 1 month. Bake from frozen, adding extra time until piping hot in the centre.
What potatoes work best?
Floury potatoes like Maris Piper or King Edward are ideal. They soften beautifully and soak up all that creamy goodness.
Can I add cheese?
Absolutely. A layer of Gruyère or cheddar would be incredible if you want to take it even further into indulgence territory.
How do I know when it’s cooked?
The pastry should be golden and crisp, and a knife should slide easily through the potatoes with no resistance.
Can I make it lighter?
You can swap some of the cream for milk, but let’s be honest, this dish is meant to be a bit indulgent. Go with it.
Puff pastry dauphinois pie
By Poppy Cooks
https://www.poppycooks.com/recipes/puff-pastry-dauphinois-pie/
Ingredients
- 200ml double cream
- 2 cloves garlic, finely grated
- 750g maris piper potatoes, peeled and thinly sliced
- 1 heaped tsp Dijon mustard (optional)
- 3 thyme sprigs
- 1 sheet of ready rolled shortcrust pastry
- 1/2 sheet of ready rolled puff pastry
- 1 egg, beaten
- Salt and white pepper
Metric
Imperial
Instructions
- Preheat the oven to 170ºc fan/190ºc. Pour the double cream into a small saucepan and add the garlic, thyme, Dijon mustard (if using) and a large pinch of salt and white pepper. Bring to a bubble and allow to thicken, slightly more than you usually would for a dauphinois.
- Tip the sliced potatoes into a large mixing bowl and pour over the thickened cream. Give it all a good mix and allow to cool.
- Line a small pie dish with the shortcrust pastry and use a sharp knife to trim off the excess. Begin to layer up the creamy sliced potatoes into the dish, seasoning every few layers with more salt and pepper. When you reach the top of the pie dish, brush around the edges with beaten egg and gently lay the sheet of puff pastry over the top.
- Use your fingers to carefully crimp the edges of the pastry closed. Give the top a good brush with egg for the golden colour, then cut a small crossed steam hole in the centre. Pop into the oven for 1 hour, until the potatoes are cooked through and the pastry is golden brown. Allow to set for 10-15 minutes when you remove the pie from the oven.