Easy dauphinoise potatoes recipe

Indulge yourself in this beautifully cheesy, creamy, rich dauphinoise potatoes that tastes so good that you’ll wonder why on earth you have never made it before. We learned to make this side dish when visiting family in France, we think we’ve tweaked this French classic to perfection!

Why you’ll love this potato recipe

• This is total comfort food, tasty, filling, and indulgent, full of potatoes, cream, and cheese.

• If you like potato gratin, you’re going to love this!

• Dauphinoise potatoes is a fantastic side dish and a real crowd pleaser perfect for Christmas and thanksgiving.

• It’s incredibly easy to make.

• It’s 100% vegetarian.

We’re a little obsessed with our potatoes dauphinoise recipe, the perfect cheesy, creamy side dish with thin slices of potatoes. You’ll wonder how you ever managed without this absolutely delicious recipe in your life.

What is the difference between gratin and dauphinoise?

You’d be forgiven for not knowing the difference between potato gratin and dauphinoise potatoes.

When you make potato au gratin or potatoes au gratin, the sliced potatoes are usually cooked potatoes but with potatoes dauphinoise, they are cooked in the oven from raw.

You may also hear the term scalloped potatoes, which are similar to dauphinoise potatoes and potato gratin.

Scalloped potatoes are also thinly sliced potatoes that are baked in the oven in a cream sauce.

If you have an instant pot, why not try this totally vegan Instant Pot Scalloped Potatoes recipe?

What are the best potatoes to use?

Depending on where you are in the world, we recommend using King Edward potatoes, Maris piper potatoes, Yukon gold potatoes, or Russet potatoes.

We used Maris Piper potatoes for our dauphinoise potatoes, and they worked perfectly.

Can I make potatoes dauphinoise vegan?

Yes, you certainly can make this dauphinoise potatoes recipe vegan.

Instead of double cream and whole milk, simply use a plant cream alternative and plant milk.

What goes well with dauphinoise potatoes?

Traditionally you’d serve potatoes dauphinoise with roast beef but of course, this is a vegetarian recipe!

For a vegetarian main course, we’d serve it with seasonal vegetables, nut roast, lentil bake, or mushroom wellington.

Try out this great recipe for mashed potatoes which go well with dauphinoise potatoes.

What cheese should I use?

Many people use gruyere cheese but unfortunately, gruyere cheese isn’t vegetarian.

We’ve used vegetarian cheddar cheese and you could also use vegan cheese.

How do I store it?

When covered and placed in the fridge, this potato dish will keep overnight.

Just remove it from the fridge for around 1 hour before placing it in the oven.

If you’re doing this, then just keep a little of the cream mixture and when reheating it, add the mixture to the baking or casserole dish and sprinkle a little extra freshly grated cheese on top.

Recipe notes and tips

• Resist temptation
  Don’t parboil your potato slices, they become too soft and crumbly when baked in the oven.
• Want just a hint of garlic?
  Instead of using minced garlic, use whole garlic cloves when simmering the potato slices in cream sauce, when you place the sliced potatoes in the baking dish, just remove each garlic clove.
• Don’t like garlic?
  If you don’t like garlic, then don’t include it, your dauphinoise potatoes won’t be authentic, but you’ll still enjoy them!
• Want more cheese?
  Add an additional 25% of cheese and then 10 minutes before it’s ready add the remaining cheese.
• Out of fresh thyme?
  Use fresh rosemary instead!
• Perpare your baking dish
  Grease your baking dish with unsalted butter to prevent your dauphinoise potatoes from sticking.

How to make dauphinoise potatoes with step-by-step instructions

Making our potatoes dauphinoise recipe is easy if you follow our simple instructions.

Preheat oven to 190°C/375°F.

Now, using a sharp knife, slice your potatoes, the slices should be approximately 3mm or 1/8 inch.

Then, in a large saucepan, pour your double cream (heavy cream), full-fat milk, and add Dijon mustard, minced garlic and gently bring it to a simmer.

Add two sprigs of fresh thyme and season with salt and pepper.

Add your sliced potatoes to the simmering cream and let them cook for 4 minutes, stirring gently to avoid the potatoes sticking to each other or sticking to the bottom of the pan.

Using a slotted spoon, transfer the potato slices into an ovenproof prepared baking dish (casserole dish) and arrange them so they are approximately 5/6mm, almost ¼ of an inch deep and a solid layer.

Then pour the cream mixture so it’s seeping through the layers and there’s a little on the top layer, but it’s not swimming in it.

Next, scatter the freshly grated cheese over the top and place it in the oven and bake for 30 minutes, turning it halfway through.

When the potatoes dauphinoise is ready, it will be golden brown on the top and bubbling.

It will be extremely hot, so let it cool slightly before serving.

Serve with seasonal vegetables, a nut roast, or whatever you fancy!

Other potato recipes for you to try

• Baked sweet potato – simple, delicious and a real crowd pleaser, ideal for a winter party or as a side dish.

• Sweet potato casserole – easy to make, this is a savory dish that is perfect comfort food!

• Vegetable vindaloo – if you like your curries HOT, then this vindaloo with sweet potatoes is for you!

• Quorn cottage pie – with a light and fluffy mashed potato topping, this vegetarian twist on a classic British recipe is so good!

• Sweet potato wedges – perfect potato wedges with a sweet caramelised taste, perfect for dipping!

Follow us on Pinterest, Facebook, and Instagram, for more tasty inspiration!

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