Classic dauphinoise potatoes baked in a creamy garlic sauce and finished with Gruyere cheese. A rich and indulgent side dish that totally hits the spot!
Dauphinoise Potatoes being scooped out of a baking dish

I can totally eat this for dinner with nothing else.

Yes it makes a beautifully indulgent side dish with steak or salmon or roast lamb, but a double helping of this glorious dish, eaten whilst sat on the sofa in my PJs?


What are dauphinoise potatoes and how does this dish differ from potato gratin or boulangere potatoes?

Dauphinoise potatoes are thinly sliced potatoes cooked in the oven in a dish with cream and/or milk with a hint of garlic. It can be made with or without cheese. The potatoes are often layered in the dish raw. I prefer to pre-cook my potatoes in the milk and cream as this helps to thicken the sauce and prevent it from curdling.

Potato Gratin is often a term used interchangeably with dauphinoise potatoes. Any baked dish of thinly sliced vegetables cooked with cheese and butter is generally a gratin. Potato gratin can be made with a creamy sauce, sometimes with the inclusion of onions, garlic and/or breadcrumbs.

Boulangere potatoes are thinly sliced potatoes cooked in the oven in a dish with thinly sliced onions, stock, herbs (thyme, rosemary or sage) and butter.

What do we need?
Ingredients for Dauphinoise potatoes on a wooden table

Steps to make it

(Full ingredients and recipe instructions in recipe card below)

  1. Bring cream, milk and garlic to boil in a large saucepan,
  2. Peel and thinly slice potatoes (you can use a mandolin or the slicing attachment on a food processor). Add the potatoes to the heated cream mixture.
  3. Simmer for 6-7 mins, stirring occasionally until the potatoes are tender.

8 image collage showing initial steps for making dauphinoise potatoes

  1. Scoop half of the potatoes out of the pan and arrange them in the baking dish. Sprinkle over a little salt, pepper, nutmeg and grated Gruyere cheese.
  2. Spoon on the remaining potatoes, pour on some of the sauce, season once more and sprinkle on more Gruyere cheese.
  3. Place in the oven and bake for 40-45 minutes, until the cheese is golden.

8 image collage showing steps for assembling dauphinoise potatoes

Season with a little parsley before serving.

Overhead of a dish of Dauphinoise Potatoes

Why to I need to par-boil the potatoes first?

  1. Parboiling the potatoes helps to ensure the potatoes will be fully cooked and tender after 40-45 minutes in the oven. Using raw potatoes would increase the cooking time substantially, meaning the cheese could be too brown by the time the potatoes are tender.
  2. As the potatoes are parboiling in the cream and milk, they release starch into the sauce. This helps to:
      1. Thicken the sauce
      2. Ensure the sauce doesn’t curdle when the assembled dish is baked in the oven


  • Peel the potatoes, then use the slicing attachment on a food processor to slice the potatoes thinly and quickly.
    A mandolin is a good alternative to consistently slice the potatoes, although it will take longer.
  • When par-boiling the potatoes in the sauce, use a blunt knife to separate the layers of potato. The starch in the potatoes means the potato slices will try to stick together without having any sauce in between them. Stuck together potato slices is comparable to not slicing the potatoes at all, and it means the potatoes won’t cook evenly. Separate them out in the pan and ensure all of the slices get coated in the sauce and you’ll have perfectly tender, creamy potatoes.
  • Don’t worry about arranging the potatoes neatly in the baking dish. So long as they’re fairly flat on top, they’ll cook evenly and you’ll still see those lovely layers when you cut into the dauphinoise.

Dauphinoise Potatoes with a portion taken out

What to serve with dauphinoise potatoes

Although very rich itself, I think dauphinoise potatoes works really well with rich meats such as roast lamb, steak or beef shortribs. However, it will also go perfectly with baked salmon (you could add a little lemon zest to the salmon to cut through the creaminess of the potatoes).

How about roast leg of lamb, slow-roast shoulder of lamb or rack of lamb.
You could also serve it as part of a roast pork, roast beef or roast chicken dinner

Serve along with:

Watch how to make it:

YouTube video

4.60 from 10 votes

Dauphinoise Potatoes

Classic dauphinoise potatoes baked in a creamy garlic sauce and finished with Gruyere cheese. A rich and indulgent side dish.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Course: Dinner
Cuisine: French


  • 480 ml (2 cups) double (heavy) cream
  • 480 ml (2 cups) full-fat milk
  • 3 garlic cloves peeled and lightly crushed (so they’re flatter, but stay in one piece)
  • 1.25 kg (2.75 lbs) King Edward or Maris Piper potatoes use medium-sized potatoes
  • ½ tsp salt
  • ½ tsp black pepper
  • pinch nutmeg
  • ¼ tsp white pepper
  • 150 g (1 1/2 cups) grated gruyere cheese
  • 2 tbsp freshly chopped parsley
Save This Recipe!
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.


  • Preheat the oven to 190C/375F (fan).
  • Lightly grease a large, shallow ovenproof dish. I use a 32cmx18cm dish (see *note 1 for conversion).
  • Place the cream, milk, and garlic into a large saucepan and bring to the boil, then turn down the heat.
    480 ml (2 cups) double (heavy) cream, 480 ml (2 cups) full-fat milk, 3 garlic cloves
  • Peel the potatoes and slice thinly using the slicing attachment on your food processor or a mandolin. They need to be around 2mm thick.
    1.25 kg (2.75 lbs) King Edward or Maris Piper potatoes
  • Add the potatoes to the cream and stir to coat.
  • Bring back to the boil, then simmer gently for 6-7 mins, stirring occasionally (to ensure the sauce doesn't catch on the bottom of the pan) until the potatoes are tender and just cooked. Don’t worry if they break apart a little.
  • While the potatoes are cooking, mix together the salt, black pepper, nutmeg, and white pepper in a small dish.
    ½ tsp salt, ½ tsp black pepper, pinch nutmeg, 1/4 tsp white pepper
  • Scoop half of the potatoes out of the pan and arrange them in the baking dish, being sure to separate any potatoes that have stuck together. Discard the garlic.
  • Sprinkle over half of the salt/pepper/nutmeg mixture and 1/3 of the gruyere cheese.
    150 g (1 1/2 cups) grated gruyere cheese
  • Spoon on the remaining potatoes and pour over enough sauce so the potatoes are coated in sauce, but not drowning in it. The sauce should be quite thick, so there won't be much left in the pan anyway.
  • Sprinkle on the remaining seasoning and the remaining cheese.
  • Place in the oven and bake for 40-45 minutes, until the cheese is golden.
  • Top with fresh parsley before serving
    2 tbsp freshly chopped parsley


YouTube video


Note 1
I use a 32cmx18cm (12.5"x 7") dish, but you could use a 24cmx24cm (9.4"x9.4") dish or 26cm/10" (ish) diameter round dish or even a cast iron skillet. Don't worry if your tin is a little smaller or a little bigger. Try to ensure it's at least 5cm (2.5") deep though.
Best potatoes for dauphinoise potatoes
Starchy/floury potatoes are the best option - as the starch in them helps to create a thicker sauce. Maris Piper, King Edwards, Rooster, Russets, Yukon golds and Desirée are all good options.
Can I make it ahead?
Yes, cook as per the recipe, but just place in the oven for 20 minutes rather than 40-45. Then you can cool, cover and refrigerate.
Remove from the refrigerator an hour before you want to reheat it (to take the chill off the centre) and cover in foil. Place in the oven at 190C/375F for 30-35 minutes, removing the foil for the last 15 minutes, until piping hot throughout.
Gruyere cheese
I like to use Gruyere cheese for dauphinoise for its delicate nutty flavour. You can swap it out for mozzarella or cheddar if you prefer.
Nutritional information is per serving.


Calories: 437kcal | Carbohydrates: 25g | Protein: 15g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 115mg | Sodium: 293mg | Potassium: 794mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1208IU | Vitamin C: 18mg | Calcium: 407mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.


Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Other Recipes You Might Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Emily says:

    4 stars
    I made this a few months ago and it really was delicious! The only thing is, it took well over an hour and a half to cook. I want to make this for Christmas Day so was going to make this the day before. I know you say to cook it for only 20 minutes when cooking the day before, but should I cook mine for longer as I know it will take longer? Oh also just realised I’ve changed my oven since then so it may all be different anyway!

  2. Julian Such says:

    4 stars
    Lovely, used crushed garlic though.

  3. Nona says:

    Hello.. I plan to make these tomorrow night for a dinner. They look sinful and delicious! But needed to check one thing.. Don’t you add any salt to the milk and cream mixture when you cook the potatoes in that? i know you sprinkle salt later but isn’t that too little for the dish? Thanks

    1. Nicky Corbishley says:

      Hi Nona, I don’t add salt to the milk and cream. We’re using salt in the dish on the potatoes, and also the cheese adds a fair bit of salty flavour too. The saltiness in those components will meld with the sauce when the dish is baking in the oven.

  4. Fiona says:

    5 stars
    Wow! Best gratin recipe I’ve ever tried. I added some onion quarters to the sauce and removed along with the garlic for extra flavour. Will definitely be using this recipe in the future.

  5. Lianne says:

    I love this! But my sauce is never thick am I not simmering it enough there’s usually loads left and runny like milk

  6. Richard Blackett says:

    5 stars
    Thanks Nicky – made this twice now and perfect each time. A treat during a cold, eternal lockdown!

  7. Georgina says:

    Hi I’ve made the dauphinois a few times when I have all the family around. We just love them! But I’m wondering can you freeze any left overs?

  8. Ginnene says:

    4 stars
    Easy recipe to follow turned out perfect

  9. Shari says:

    5 stars
    I’ve made this dish a few times now and it is simply amazing!!!! First time, I followed it to the tee – some family members found the gruyere overpowering and others loved it, next round I made it with grated cheddar and that went down well with EVERYBODY!
    Its a family favourite now and our go-to comfort food!! Thank you so much for this recipe and many others! Love to you both!

    1. Chris Corbishley says:

      Thanks Shari,

      Really glad you enjoyed the recipe 🙂


      Chris & Nicky

  10. Kath says:

    5 stars
    Such a gorgeous, indulgent potato side dish. Made our Easter dinner extra special, thank you 😋