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Dauphinoise potatoes

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Dauphinoise potatoes are a wonderful combination of creamy potatoes with a touch of garlic and thyme. Rich, meltingly tender and so good. 

tender Dauphinoise potatoes being served

Potatoes are such a staple in many cultures, and while I love roasted or baked, it’s nice to mix things up too. Dauphinoise potatoes was a side I loved to get with something like a steak or a roast when I was out for a meal in the UK. However I haven’t really seen it in the US.

Dauphinoise potatoes served alongside roast beef and broccoli

What’s the difference between Dauphinoise potatoes and potato gratin?

I was intrigued what the difference was between Dauphinoise potatoes, that I was more familiar with, and the dish I found more often in the US, potato gratin. They seemed fairly similar.

Apparently the main difference is dauphinoise potatoes uses raw potatoes whereas a gratin starts with boiled potatoes. And also don’t confuse them with dauphine potatoes which are balls of pureed potatoes mixed with pastry and fried.

Dauphinoise potatoes in baking dish

The only thing you really need to know is these Dauphinoise potatoes are delicious and definitely worth trying. They make a comforting, almost decadent side without much effort.

adding first layer of potatoes and garlic for Dauphinoise potatoes

How to make Dauphinoise potatoes

Dauphinoise potatoes are a French way of cooking them, as you might guess from the name. But don’t let that mislead you, they’re not complicated. Dauphinoise potatoes are simply relatively thinly sliced potatoes layered up with cream, garlic and a little salt and pepper.

You can add some thyme for a little more flavor but it’s not a core ingredient – you get tons of flavor from the cream and garlic alone. You then cook the potatoes in the oven until gently browned on top and they become wonderfully soft and rich.

adding cream to make Dauphinoise potatoes

How to serve Dauphinoise potatoes

As I said these make a great side dish for steak or roast beef, but you could pair them with a whole range of things. The flavors while rich are relatively simple so can go with a range of flavors. Roast meats and vegetables go particularly well and it’s easy to cook them all in the oven together, but don’t be limited.

Dauphinoise potatoes are a favorite of all of us in our house and I’m sure once you give them a try, you’ll love them too. True, with the cream they might not be as healthy as some other sides. But now and then, you need a little comforting richness, especially on a cold day. So get chopping, turn on the oven and enjoy these truly delicious potatoes.

serving Dauphinoise potatoes

5 from 4 votes
Dauphinoise potatoes
Print
Dauphinoise potatoes
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Dauphinoise potatoes are a classic, comforting potato-based side. Rich and delicious.

Course: Side
Cuisine: French
Keyword: comfort food, potatoes baked in cream
Servings: 2 -4
Calories: 339 kcal
Author: Caroline's Cooking
Ingredients
  • 1 lb potatoes 450g
  • 1/2 cup heavy cream 120ml double cream, approx
  • 1 clove garlic
  • salt and pepper (a little, to taste)
  • 1/4 tsp dried thyme approx (optional)
Instructions
  1. Preheat the oven to 375F/190C (can be a bit higher or lower if you are cooking other things that have a different temperature).
  2. Peel the potatoes if you prefer or if thicker skinned. Remove any dark 'eyes' and slice them into relatively thin slices, around 1/8in/2-3mm thick. Finely dice the garlic.
  3. In a relatively small baking dish, place slices of potato in a layer over the bottom, trying to leave as few gaps as possible.
  4. Scatter on some of the garlic, a little salt, pepper and thyme, if using. Then pour over some cream to give a thin coating but not so the potatoes are swimming.
  5. Repeat with more layers of potatoes, garlic, salt, pepper, thyme and cream until you have used all of the potatoes. As you layer them, try to place the potatoes in different positions so you fill the gaps and don't have holes all the way through.
  6. Bake for approx 40min or until the potatoes are tender when tested with a knife and they are slightly brown on top (or a little more if you prefer).
Nutrition Facts
Dauphinoise potatoes
Amount Per Serving
Calories 339 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 13g 65%
Cholesterol 81mg 27%
Sodium 45mg 2%
Potassium 981mg 28%
Total Carbohydrates 30g 10%
Dietary Fiber 5g 20%
Protein 7g 14%
Vitamin A 17.5%
Vitamin C 31.9%
Calcium 10.7%
Iron 41.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Dauphinoise potatoes are a wonderfully rich potato side dish, the potatoes cooked in cream and garlic. Delicious & comforting. Great with beef or roasts. #potatoes #sidedish #potatoesincream

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Comments

  2. These seem very similar to scalloped potatoes, which are one of my favourite side dishes, too. It looks delicious and just in time for Christmas. Thank you for sharing the recipe at Fiesta Friday. Enjoy your weekend!

    Reply

    • Thanks, Natalie – yes I think you may be right, I am still figuring out all the US names for some things! Either way, these are delicious 🙂 Thanks for co-hosting FF this week!

      Reply

  3. This looks very similar to scalloped potatoes, which are one of my favourite side dishes. It looks perfectly delicious and just in time for Christmas, too. Thanks for sharing it at Fiesta Friday. Have a great weekend!

    Reply

  4. This looks totally decadent and amazingly delicious. I think it is a rich version of scalloped potatoes, but wonderful whatever the name.

    Reply

    • Thanks Julie. Now you and Liz have said it, maybe that is much the same – who knows, all these different names. Delicious anyway!

      Reply

  6. My family loves scalloped potatoes and these sound very similar. To be honest, I always thought gratin and scalloped potatoes were pretty much the same and I always use raw potatoes when cooking them. Now I am wondering what I have been making! Either way, they are one of my favorite side dishes! These look delicious!

    Reply

  9. This is one of the only ways I would ever eat potato as a child. Smother it with cream and cheese and spices so you can’t taste the potato. Lol. It is so good!

    Reply

  11. These look incredible! For some reason whenever I try to make scalloped potatoes, they turn out soupy! These look creamy and perfect! Need to try for sure!

    Reply

    • Thanks, I think part of the trick is to pack the potatoes fairly closely and add just enough cream but not too much so it largely absorbs.

      Reply

    • You know, I have heard that name too since I originally wrote this – either way they are delicious, as you say!

      Reply

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