Potatoes dauphinoise

Cheesy and indulgent.

  • 25 mins preparation
  • 1 hr 35 mins cooking
  • Serves 6
  • Print
This French classic is made with layers upon layers of finely sliced potatoes, cream, butter, garlic and cheese with a hint of nutmeg.
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Potatoes dauphinoise
  • 2 cup (500ml) milk, or a mix of milk and cream
  • 1 clove garlic, peeled
  • 1 kilogram potatoes, such as desiree, peeled, thinly sliced
  • grated or ground nutmeg, to sprinkle
  • 30 gram butter, cut into pieces


Potatoes dauphinoise
  • 1
    Preheat oven to 190°C or 170°C fan. Butter a shallow gratin dish.
  • 2
    Place milk in a small saucepan. Squash garlic and add to milk. Heat on low until just simmering.
  • 3
    Place a layer of potato slices over base of prepared dish, sprinkle with salt, pepper and a little nutmeg. Repeat layers until all potato is used. Pour over milk, dot with butter and cover loosely with foil.
  • 4
    Bake, 1 1/2 hours, adding more milk if necessary, until browned on top and creamy underneath. If liquid is not absorbed after this time, remove foil and continue to cook until ready. Serve.

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