Potato dauphinoise
There’s something undeniably comforting about a classic potato dauphinoise. Thinly sliced potatoes baked slowly in cream and garlic create the most luxurious, melt‑in‑the‑mouth side dish. The top turns beautifully golden and crisp, while the inside stays soft, rich, and silky.
It’s the kind of bake that feels indulgent yet wonderfully simple, making it perfect for Sunday roasts, special occasions, or whenever you want to elevate an everyday meal. This delicious, creamy, cheesy potato dish is so simple and easy to make — a true crowd‑pleaser that never goes out of style.
What goes well alongside this dish?
You really can serve this alongside almost anything. Try it with fish, gammon, steak, sausages or chops, with some veg on the side and even a little gravy drizzled over the top. It makes the perfect side dish to any meat or fish.
Potato dauphinoise
Ingredients
- 25 g unsalted butter, plus a little extra greasing
- 1 onion, halved and finely sliced
- ½ tsp garlic paste
- 250 ml double cream
- 650 g potatoes, sliced
- 1 tsp salt
- ½ tsp pepper
Instructions
- Pre-heat the oven to 180°c / gas 4. Grease a 30 x 20cm rectangle dish with butter and set aside.
- Bring a large pan of salted water to a boil and par boil the potato slices for around 10mins, drain and set aside.
- Melt the butter in a medium saucepan, add the onion and garlic and cook over a medium heat until softened.
- Add the double cream, season with salt and plenty of black pepper and simmer for 5mins.
- Take the pan off the heat, add the potatoes and mix together.
- Pour into the dish and level. Bake in the oven for around 30mins until the potatoes are soft and the top is golden brown.
- Remove from the oven and serve.