Creamy Dauphinoise Potatoes
The good news is this delicious Dauphinoise Potatoes recipe is vegetarian, gluten-free, nut-free, refined sugar-free, and egg-free.
Whether Dauphinoise is served as an elegant main meal or featured as the star of the table as a rich accompaniment to a meal, the dish will always epitomize richness and extravagance. In all honesty, we can easily eat this dish on its own, but it would be just as indulgent if served with other veggies or alongside a main meal such as Spanish Sausage Casserole or our Reggae Egg Meatloaf.
The key to mastering Dauphinoise Potatoes lies in achieving the perfect balance between the tender, melt-in-your-mouth potatoes, and the decadent garlic creamy sauce. Undoubtedly, its harmonious blend of simple ingredients elevates this rich dish to extraordinary heights.
It’s freezer-friendly, so it can be made ahead of time. It’s made with everyday ingredients and is universally appealing (excluding vegans, of course), and depending on its accompaniment, it can be considered a low-cost dinner.
What’s To Love?
💕 Quick and easy to prepare without having to use the stovetop.
💕 Renowned for its velvety texture and irresistible aroma, this dish exemplifies the art of simplicity.
💕 Thinly sliced potatoes become tender and almost melt in your mouth after baking.
💕 This dish is filling and comforting, perfect for cold weather or as a side dish to a hearty main course.
💕 While the preparation requires some effort in slicing and layering, the end result is a dish that looks and tastes sophisticated.
💕 Is a hearty and filling dish that satisfies even the heartiest appetites.
💕 Is a surefire crowd-pleaser that will have everyone coming back for seconds.
💕 Great for making in advance.
💕 Perfect for entertaining to serve at gatherings.
Have you already tried Dauphinoise Potatoes? If so, let us know how it was…we can’t wait to hear all about it!
Dauphinoise Origin
Dauphinoise Potatoes originated in the Dauphiné region of southeastern France. The term “Dauphinois” refers to anything related to the historical Dauphiné region, which is known for its rich culinary heritage.
The dish is believed to have humble origins, likely originating as a rustic peasant dish. Traditionally, it was prepared by layering thinly sliced potatoes in a baking dish and then cooking them slowly in milk or cream. Over time, the dish evolved, and cream became a more common ingredient, along with garlic and other seasonings.
Dauphinoise, Gratin, Boulangère Differences
Want to know the key difference between Dauphinoise Potatoes, Potato Gratin, and Boulangère Potatoes? Their differences lie primarily in the preparation and ingredients used. Here’s the breakdown:
▶︎ Dauphinoise Potatoes vs. Potato Gratin: Both dishes require thinly sliced potatoes to be baked in a creamy sauce. However, the main difference between them is the sauce. Dauphinoise Potatoes have a cream sauce infused with garlic, while potato gratin typically uses a mixture of cream and milk.
Potato gratin is a dish made with thinly sliced potatoes and layers of cheese between them or sprinkled on top. On the other hand, Dauphinoise Potatoes usually have cheese only on the top layer. Additionally, Dauphinoise Potatoes typically have a creamier texture because they have a higher cream ratio in the sauce than potato gratin.
Dauphinoise Potatoes tend to have a creamier texture due to the higher ratio of cream and cheese. Traditionally, though, Dauphinoise does not contain cheese, but we could never imagine making it without….. and we layer it because it tastes so much better!
▶︎ Dauphinoise Potatoes vs. Boulangère Potatoes: Boulangère Potatoes, or Potatoes Boulangère, are a French dish made with thinly sliced potatoes baked with onions and sometimes stock.
Boulangère Potatoes are made by layering potatoes with sliced onions and sometimes garlic, then adding stock before baking. This produces a dish that is lighter and less creamy in texture compared to Dauphinoise Potatoes. It’s worth noting that Dauphinoise Potatoes are dairy-free.
While both dishes are delicious and comforting, Boulangère Potatoes offer a different flavor profile with the addition of onions and stock. In contrast, Dauphinoise Potatoes focus more on the richness of the creamy sauce and garlic-infused flavor.
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Potatoes — use starchy potatoes such as Maris Piper, King Edwards, Rooster, Russets, Yukon golds, or Desirée.
- Cream — preferably use full-fat for best results.
- Milk — preferably use full-fat for best results.
- Garlic — adds a lot of flavor without overwhelming the dish.
- Cheese — use Gruyere because of its delicate nutty flavor for best results.
- Salt and Pepper — great for adding flavor; otherwise, it would be quite bland.
- Nutmeg — adds a slightly nutty, sweet, woody flavor and complements the Gruyere cheese.
- Parsley (optional) — use fresh parsley
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Cream — for a dairy-free version, use creamy milk such as soy or cashew.
- Milk — for a dairy-free version, use creamy milk such as soy or cashew.
- Garlic — instead of garlic cloves, use one teaspoon of garlic puree or omit completely.
- Cheese — alternatives are to use are Gruyere, Colby, Cheddar, Havarti, Monterey Jack, or any other flavored melting cheese. A mix of mozzarella or cheddar is also a great budget option.
- Nutmeg — omit.
- Parsley — use thyme and basil, or omit it completely.
Remember that the taste, texture, and overall result might differ when substituting ingredients, particularly if you’re substituting many ingredients.
If you have made the Dauphinoise Potatoes with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Dauphinoise Potatoes are easy to make and are even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
▶︎ Firstly, slice the potatoes thinly using a food processor, then add them to a bowl of cold water. Then, mix the cream, milk, garlic, nutmeg, salt, and pepper in a bowl. Grate the cheese and set aside.
▶︎ The potatoes, creamy mixture, and cheese need to be arranged in layers in a baking dish and then topped with a final layer of grated cheese. This final layer adds a savory depth and creates a golden crust that contrasts beautifully with the creamy interior. Cover with foil to prevent burning and place in the preheated oven.
▶︎ As the Dauphinoise Potatoes bake in the oven for 50 minutes. The potatoes gradually soften while the cream reduces and thickens, enveloping the potatoes in a sumptuous blanket of creamy indulgent flavors.
▶︎ Remove the foil 15 minutes before serving to brown the topping.
NOTE: We do not warm the creamy mixture before pouring it over the potatoes—we have never done this! We have found that our Dauphinoise Potatoes turn out perfect every time, so heating up the creamy mixture is an unnecessary step.
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Dauphinoise Potatoes? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started.
- Food Processor or use a Mandolin to slice the potatoes.
- 28cm Oval Dish – for serving.
- Mixing Bowl – to combine the sauce.
- Grater – to grate the cheese.
- Vegetable Peeler – to peel the potatoes
- Garlic Press – to mince the garlic.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Thermapen – is a great little tool for testing meat temperature.
- Foil – to prevent the cheese topping from burning.
If you love those gadgets for this recipe, then you’ll love this food processor for mixing, slicing, chopping, grating, whisking, beating, and more. It would definitely make making Dauphinoise Potatoes easier, as you can slice the potatoes, grate the cheese, and mix the creamy mixture using the same bowl. It’s our go-to for many of our recipes, and we think every budding chef needs it.
Magimix Food Processor — we’ve owned the 5200 XL for over 30 years, and it’s still going strong. It has BPA-free bowls, the motor is quiet, and it is built to last. We believe the 4200 XL is the better option as it’s a middle-ground size to work with. All sizes offer an unbeatable 30-year motor and 3-year parts guarantee.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
It’s quite remarkable how so few ingredients can make something so luxurious. But the reality is, it’s pretty hard to go wrong when potatoes, cream, butter, and cheese are involved. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ As an indulgent side dish, our Spanish Sausage Casserole and Reggae Egg Meatloaf would pair perfectly; we go wild over these combinations. Or, as a side to something much simpler to consider would be a piece of seared salmon or a delicious ribeye steak. This is good stuff today!
▶︎ Pairing Dauphinoise Potatoes with a colorful assortment of roasted or steamed vegetables creates a well-balanced and satisfying vegetarian meal. For a light meal, we often just add peas, but you could go a stretch further and add some crusty bread.
▶︎ A full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs beautifully with the richness of Dauphinoise Potatoes and hearty main courses like roast beef or grilled steak.
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out Dauphinoise Potatoes!
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⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Creamy Dauphinoise Potatoes
Ingredients
Equipment
Method
- Preheat your oven to Gas 4, 180°C (350°F).
- Grease your baking dish with butter.Butter
- Grate the cheese, then put aside.
Note: Before slicing the potatoes, you could use the grater attachment on your food processor to grate your cheese. Once fully grated, remove and set aside. The food processor can be reused for the potatoes without washing. 200 grams Gruyere Cheese - Peel the potatoes, then thinly slice them using the 1/8 mm thick attachment on your food processor, or use a mandolin. Add them to a bowl of cold water and put aside.1 kg Potatoes
- Add the cream, milk, minced garlic, nutmeg, salt, and pepper into a bowl or the food processor. Mix or blend until combined.
Note: The food processor can be reused for the creamy mixture without the need to wash the bowl after the potatoes. 400 ml Double Cream, 3 Garlic Cloves, Salt and Pepper, ⅛ tsp Nutmeg, 200 ml Full Fat Whole Milk
- Arrange a ⅓rd of thinly sliced potatoes in the greased baking dish.
- Pour a ⅓rd of the cream mixture over the layer of potatoes, ensuring they're well coated.
- Sprinkle ⅓rd of the cheese over the top.
- Repeat layering potatoes, cream, and cheese until all the potatoes are used with a layer of cream and a sprinkle of cheese on top.
- Sprinkle extra grated cheese over the top layer of cream if you wish – optional.50 grams Gruyere Cheese
- Cover the baking dish with foil and bake in the preheated oven for about 45-50 minutes, or until the potatoes are tender when pierced with a knife.
- Remove the foil and continue baking for another 10-15 minutes or until the cheese is golden brown and bubbly.
- Once done, remove from the oven and let it rest for a few minutes before serving.
- Top with a sprinkle of parsley – optionalParsley
- Serve hot as a delicious side dish or alongside your favorite main course.
Notes
- We do not warm the creamy mixture before pouring it over the potatoes—we have never done this! We have found that our Dauphinoise Potatoes turn out perfect every time, so heating up the creamy mixture is an unnecessary step.
- Dairy-Free Option: Use dairy-free milk, vegan butter, and cheese.
- Dairy: Use only full-fat milk and cheese for better results.
- Cheese: Preferably use Gruyere, Colby, Cheddar, Havarti, Monterey Jack, or any other flavored melting cheese. A mix of mozzarella or cheddar is also a great budget option.
- Potatoes: Opt for starchy or floury potatoes such as Maris Piper, King Edwards, Rooster, Russets, Yukon Golds, and Desirée. These varieties have a higher starch content, which helps them become tender and creamy as they cook.
- To ensure even cooking, slice the potatoes uniformly, about 1/8 to 1/4 inch thick. A food processor or a mandoline slicer can help you achieve consistent slices.
- After slicing the potatoes, place them in a bowl of cold water to prevent them from turning brown. This step also helps remove excess starch from the potatoes, resulting in a creamier dish.
- Layer the sliced potatoes evenly in the baking dish, slightly overlapping each slice. This helps create a uniform texture throughout the dish.
- Cover the baking dish with foil during the initial baking time to prevent the top layer of potatoes from drying out. This helps ensure that the potatoes cook evenly and stay moist.
- Pierce the potatoes with a fork or knife to check for doneness before removing them from the oven. The potatoes should be tender and easily pierced.
- Allow to cool for 5 minutes before serving.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Dauphinoise Potatoes every time.
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Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
Freaking awesome!! Seriously delicious!!
Hey, ty for the love 😉