Potato Dauphinoise

Is there anything more gratuitously delicious? Potatoes loaded with cream and covered in cheese and baked to carby, garlicky perfection.


  • 1 kg potatoes, peeled. Pop them in a bowl of cold water after peeling to stop them browning as you slice and assemble everything. I used Maris Piper potatoes which worked well.
  • 3-4 cloves garlic, crushed
  • Around 700ml double cream
  • salt and pepper to taste
  • A good handful of grated Parmesan



Preheat oven to 160C.

Slice the potatoes really thinly – no more than about 5mm thick. Layer them in a big oven dish and pour in about half the cream. As I layered the potatoes I also sprinkled in some of the garlic and seasoned. Continue layering and top up with cream as needed until you’re out of potatoes – the cream should just come to the top of them. Push down the potatoes to make sure they’re packed in nicely.

Once done, sprinkle over the Parmesan and pop in the oven for 1-1.5hrs, until the top is golden brown and the potatoes are tender throughout.

They make a great side to roasts – I had them with roast pigeon, veg and a redcurrant & red wine sauce which was amazing. They were also delicious the next day just with leftover veg!




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