Dauphinoise potatoes recipe

This creamy Dauphinoise is delicious when served with a fillet steak, seared in a hot pan, and grilled tomatoes. For a contrasting texture, make a lightly dressed crisp green salad, too.

Serves 4 as an accompaniment

Ready in 1 1/2 hours


  • 25g butter, plus extra for greasing
  • 1kg even-sized floury potatoes, such as King Edward or Maris Piper
  • 1 onion, thinly sliced
  • 284ml carton double cream
  • 75ml milk


How to make dauphinoise potatoes

Preheat the oven to 190°C/fan170°C/gas 5. Grease a large, shallow baking dish with butter.

Slice the potatoes as thinly as you can, either using a mandolin, or with a very sharp knife. Layer up evenly in the baking dish, along with the onion slices, seasoning as you go. Pour over the cream and milk, dot over the butter and cover the dish with foil. Place on a baking sheet and bake for 1 hour. Discard the foil and bake for a further 15-20 minutes, or until the potatoes are cooked through and golden.

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Nutritional Information

Per serving:
44.2g fat (27.2g saturated)
7.5g protein
48.1g carbs
7.5g sugar
0.4g salt

How to make sauteed potatoes

Gordon shows how to make sauteed potatoes in this video from Cookalong Live

How to make potato fondant

Gordon Ramsay makes the perfect potato fondant in this how to video

Contributed by delicious. magazine

Contributed by delicious. magazine

Monday 07 January 2008
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