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  • Writer's pictureRomyL

Classic Potato Dauphinoise

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The last memory I have of eating homemade potato dauphinoise was at the house of an ex boyfriend. I always wished I could've kept his mum in the split but all I got was a backpack... She was a fab cook and French, so obviously she knew a thing or two about good food. I can't remember her recipe, and mine is probably a poor-man's version, but I think I do it justice enough to encourage you to make it.

Essentially, potatoes and cream with cheese.... WHO COULD SAY NO TO THAT?

Lactose intolerant people maybe (yes, that's me, and yet I'm still eating it). But just eat it, hit the loo, take a bath, lie down, cry a little, curse the potatoes, and then eat the leftovers the next day!


  • If you don't have enough cream/milk to cover the potatoes in the baking dish, just pour in a little bit of milk.

  • Serve on the side of steak with some greens and a glass of wine - you have a full-blown romantic dinner now.

  • If you have a mandolin, USE IT! I spent quite some time slicing these potatoes, it was slightly frustrating.

  • Do you like cheese? Then double the cheese in the recipe and sprinkle between layers. You're welcome cheese-lovers.



  • 4-5 large potatoes, thinly sliced

  • 250mls of double cream

  • 250mls of whole milk

  • 2 cloves of garlic, whole

  • A pinch of nutmeg

  • A pinch of salt

  • A crack of pepper

  • 40 grams of gruyere cheese, grated

  • 1/4 cup of chopped chives, for serving


  1. Preheat oven to 190℃ (374 ℉).

  2. In a pot put the cream, milk, and garlic cloves. Bring to a simmer and then put your nutmeg, salt, and pepper in and continuously whisk (to avoid forming a skin).

  3. Place your sliced potatoes in the milk and cream mixture (make sure it covers the potatoes).

  4. Simmer the potatoes for about 5 minutes - until just soft and a fork goes through them.

  5. Using a slotted spoon remove the potatoes. In a baking dish about 5-6cm deep lay down the potatoes on top of each other.

  6. Remove the garlic from the cream and then pour the remaining cream over the potatoes. Sprinkle the gruyere on top and place in the oven for 30 - 35 minutes - until golden on top.

  7. Take out and serve straight away with some chopped chives! ENJOYYYYY!

Stay Salty,

Romy xx

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