Potato Dauphinoise

This side dish is without a doubt one of my all-time favourites.  However, we don’t have it that often because the Old Man is not a huge fan of the excessive use of garlic and because it isn’t particularly healthy considering the potatoes cook in cream.  But it is great as a treat once in a ‘blue moon’…

My middle brother, will doubtless disagree with this recipe and suggest that there is just not enough garlic, but I would tend to disagree with him as nobody wants a residual garlic aftertaste in the mouth later in the day…  Obviously you can amend the amount of garlic you put in according to your own taste and how potent your own garlic is.  I would happily serve this dish with any roast as an alternative to roast potatoes.  I particularly like it with lamb because, on the whole, I think garlic and lamb is a great combination.  Enjoy!

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Potato Dauphinoise

Ingredients:  (Serves 3-4)
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  • 6-7 potatoes (peeled and sliced in 2-3mm rounds)
  • 3-4 garlic cloves (passed through a garlic crusher or finely chopped)
  • 1-2tsp fresh thyme
  • 200ml cream
  • butter (for greasing)
  • seasoning


  1. Liberally grease a deep ovenproof dish with butter (I tend to use an old pâté dish that is 24cm x 12cm).
  2. Put a layer of potatoes on the bottom, scatter over a little garlic, thyme and season well.  Repeat the process until you have used up all of the potatoes.
  3. Pour over the cream, then cover with foil.
  4. Place in a preheated oven at 190C fan and cook for 35 minutes.
  5. After 35 minutes, remove the foil, turn up the oven to 200C fan and cook for a further 10-15 minutes until it is golden brown on top.  Serve.

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2 thoughts on “Potato Dauphinoise

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