Dauphinoise potatoes are a wonderful combination of creamy potatoes with a touch of garlic and thyme. Rich, meltingly tender and so good.
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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.
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.
These are also similar to scalloped potatoes, just to confuse things even more, though they typically include cheese. Much as I love cheese, this is one thing that I am happy to skip it on as I love these just as they are.
In short, after all that, is 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.
How to make Dauphinoise potatoes
Dauphinoise potatoes, or ‘gratin Dauphinois’ 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. The dish is 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.
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.
Looking for more tasty side dishes? Try these:
- Maple roasted buttercup squash
- Hasselback sweet potatoes
- Roasted cauliflower and eggplant salad
- Catalan-style sautéed Swiss chard
- Plus get more side dish recipes and Holiday recipes in the archives.
- 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)
- Preheat the oven to 375F/190C (can be a bit higher or lower if you are cooking other things that have a different temperature).
- 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.
- In a relatively small baking dish, place slices of potato in a layer over the bottom, trying to leave as few gaps as possible.
- 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.
- 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.
- 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).
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