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. I was intrigued what the difference was between them and the more common equivalent in the US – potato gratin. 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. 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.
What are 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.
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 (plus you could use lower fat alternatives if you like, although they won’t be quite as good). So get chopping, turn on the oven and enjoy these truly delicious potatoes.
A classic, comforting potato-based side.
- 1 lb potatoes 450g
- 1/2 cup heavy cream 120ml double cream, approx
- 1 clove garlic
- Salt and pepper
- 1/4 tsp dried thyme approx (optional)
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Preheat the oven to 375F/190C (can be a bit higher or lower if you are cooking other things that have a different temperature).
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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.
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In a relatively small baking dish, place slices of potato in a layer over the bottom, trying to leave as few gaps as possible.
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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.
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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.
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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).
Try these other tasty sides:
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- acorn squash and Brussels sprout side dish
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- maple roasted buttercup squash
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- roasted cauliflower and eggplant salad
Sharing with Fiesta Friday, co-hosted this week by Sadhna @ Herbs, Spices, and Traditions and Natalie @ Kitchen, uncorked.
Kristen @ A Mind Full Mom says
Totally decadent and perfect for the Holidays! Yum!
Caroline's Cooking says
Thanks Kristen, both very true!
Natalie says
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!
Caroline's Cooking says
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!
Natalie says
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!
Liz says
This looks totally decadent and amazingly delicious. I think it is a rich version of scalloped potatoes, but wonderful whatever the name.
Caroline's Cooking says
Thanks Liz!
Julie is Hostess At Heart says
Easy and delicious. They do sound a lot like our scalloped potatoes. My husband loves them!
Caroline's Cooking says
Thanks Julie. Now you and Liz have said it, maybe that is much the same – who knows, all these different names. Delicious anyway!
Michelle | A Dish of Daily Life says
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!
Caroline's Cooking says
Thanks, Michelle, it is all a bit confusing, but doesn’t stop these being really delicious!
Denise Wright says
I am so making these over the holidays! They look scrumptious! I’ve made similar ones in a cupcake pan but your pictures are making me drool!
Caroline's Cooking says
Thanks, Denise, enjoy!
Sarah James says
Your Dauphinoise potatoes look absolutely delicious, a real treat & perfect for the holidays. Thanks for sharing 🙂
Caroline's Cooking says
Thanks, Sarah! They really are very tasty.
Stef says
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!
Caroline's Cooking says
Thanks, Stef, I can see why!