This creamy Hairy Bikers dauphinoise potatoes recipe is made with Maris Piper potatoes, double cream, garlic, and Gruyère cheese. The slices are simmered in cream, then baked until golden and bubbling. Ready in about 1 hour 30 minutes and serves 6.
I make this every time we have people over for a Sunday roast. It sits happily in the oven while the meat rests, and everyone always goes back for seconds.
Dauphinoise Potatoes Ingredients
- 1.1 kg Maris Piper potatoes, peeled and thinly sliced (3mm thick)
- 475ml double cream
- 475ml whole milk
- 225g Gruyère cheese, grated (optional)
- 3 cloves garlic, finely sliced
- 1 tbsp unsalted butter, for greasing
- ½ tsp ground nutmeg
- 2 dried bay leaves
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- Fresh thyme leaves, for garnish
How to Make Dauphinoise Potatoes
- Preheat and grease: Set your oven to 160°C (140°C Fan / Gas Mark 3). Grease a large ovenproof dish (approx. 30 x 20cm) with the butter.
- Simmer the potatoes: Place the sliced potatoes in a large saucepan with the garlic, double cream, milk, sea salt, pepper, nutmeg, and bay leaves. Bring to a gentle simmer over medium heat and cook for 5–7 minutes, stirring often. The potatoes should be slightly tender but still hold their shape.
- Layer the potatoes: Remove and discard the bay leaves. Using a slotted spoon, transfer half the potatoes into the prepared dish and spread them in an even layer. Scatter over half the grated Gruyère.
- Add the final layer: Arrange the remaining potatoes on top. Pour enough of the cream mixture from the pan to come just below the top layer of potatoes. Scatter the rest of the cheese over the surface.
- Bake until golden: Bake for 50–60 minutes until the top is deeply golden and a knife slides easily through to the bottom of the dish.
- Rest before serving: Leave the dish to sit for at least 15 minutes before serving. This lets the cream set so the slices hold together. Scatter with fresh thyme leaves.
What Are the Best Tips for Dauphinoise Potatoes?
- Choose the right potatoes: Maris Piper or King Edward potatoes work best. They are starchy enough to thicken the cream but waxy enough to hold their shape through baking.
- Do not rinse the slices: The starch on the potato surfaces helps bind the cream into a thick, silky sauce. Rinsing removes it and gives a thinner result.
- Keep the heat gentle: When simmering the potatoes in cream, never let it boil. A rapid boil curdles the cream and scorches the bottom of the pan. Low and steady is all you need.
- Slice evenly at 3mm: A mandoline gives you consistent slices every time. Uneven slices mean some potatoes cook faster than others, leaving hard spots in the finished dish.
- Do not pour in all the cream: Stop just below the top layer of potatoes. Too much liquid makes the gratin soupy and can boil over in the oven. If you love other creamy potato dishes, try the Hairy Bikers cheese and potato pie as well.
What Should You Serve on the Side?
Dauphinoise potatoes are rich, so they pair best with simple roasted or grilled mains. A classic roast chicken is the easiest match, and the cream sauce from the potatoes works almost like a gravy alongside it.
For red meat, pan-seared steak, a slow-roasted beef joint, or glazed ham all work well. The Hairy Bikers beef stew and dumplings also goes nicely if you want something hearty for a winter meal. Baked salmon is the best fish option.
For wine, a medium-bodied red like Côtes du Rhône or a dry white Burgundy cuts through the cream nicely. This is a proper Sunday roast side or Christmas dinner centrepiece.
How Do You Store and Reheat Leftovers?
Let the dauphinoise cool completely, then cover tightly with cling film or transfer to an airtight container. It keeps in the fridge for up to 4 days.
Reheat in the oven at 180°C (160°C Fan / Gas Mark 4) for 15–20 minutes until bubbling and hot through. The cheesy top crisps up again nicely.
You can also freeze dauphinoise potatoes for up to 2 months. Wrap the dish tightly in cling film and then foil, or portion into freezer-safe containers. Defrost overnight in the fridge, then reheat at 180°C for 25–30 minutes with a splash of milk over the top.
To make ahead without freezing, assemble the dish unbaked, cover, and keep in the fridge for up to 48 hours. Let it come to room temperature for 30 minutes, then bake as normal, adding 10–15 minutes to the oven time.
What Is the Difference Between Dauphinoise and Gratin?
Traditional dauphinoise potatoes are baked slowly in cream and garlic with no cheese at all. The dish comes from the Dauphiné region of southeastern France. A potato gratin, on the other hand, always has a golden cheese topping, usually Gruyère or Comté.
In practice, most modern recipes (including this one) blur the line by adding cheese. If you are after a pure dauphinoise, simply leave out the Gruyère and increase the cream slightly. The potatoes will still turn golden on top from the cream alone.
Nutrition Facts
- Serving Size: 1/6 of recipe
- Calories: approx. 450 kcal
- Protein: 15g
- Carbohydrates: 30g
- Fat: 30g
- Saturated Fat: 18g
- Dietary Fibre: 2g
Frequently Asked Questions
Can I use a different cheese instead of Gruyère? Mature Cheddar, Comté, or Emmental all melt well and work as substitutes. You can also leave the cheese out entirely for a traditional finish and let the cream do the work.
Why are my potatoes still hard after baking? The slices were either too thick or not simmered long enough in the cream before baking. Cut at 3mm with a mandoline and simmer until just tender before layering.
Do you need to par-boil potatoes for dauphinoise? Not a full boil, but simmering them in the cream for 5–7 minutes is important. It par-cooks the slices and releases starch that thickens the sauce.
Can I make this without cream? You can substitute whole milk thickened with a tablespoon of plain flour, but the result will be lighter and less rich. For the best texture, double cream is worth using.
How does this compare to the Hairy Bikers Lancashire hotpot? Both layer sliced potatoes, but a hotpot uses lamb and stock while dauphinoise is a cream-based side dish. The hotpot is a full meal, while dauphinoise needs a main alongside it.
You May Also Like:
- Hairy Bikers Chicken and Leek Pie Recipe
- Hairy Bikers Slow Cooker Steak and Ale Pie Recipe
- Hairy Bikers Cheese and Potato Pie Recipe
Hairy Bikers Dauphinoise Potatoes Recipe
Description
This creamy dauphinoise potatoes recipe layers thinly sliced Maris Piper potatoes with double cream, garlic, and Gruyère cheese, baked at 160°C until golden and bubbling. Ready in about 1 hour 30 minutes and serves 6.
Ingredients
Instructions
- Preheat and grease: Set your oven to 160°C (140°C Fan / Gas Mark 3). Grease a large ovenproof dish (approx. 30 x 20cm) with the butter.
- Simmer the potatoes: Place the sliced potatoes in a large saucepan with the garlic, double cream, milk, sea salt, pepper, nutmeg, and bay leaves. Bring to a gentle simmer over medium heat and cook for 5–7 minutes, stirring often. The potatoes should be slightly tender but still hold their shape.
- Layer the potatoes: Remove and discard the bay leaves. Using a slotted spoon, transfer half the potatoes into the prepared dish and spread them in an even layer. Scatter over half the grated Gruyère.
- Add the final layer: Arrange the remaining potatoes on top. Pour enough of the cream mixture from the pan to come just below the top layer of potatoes. Scatter the rest of the cheese over the surface.
- Bake until golden: Bake for 50–60 minutes until the top is deeply golden and a knife slides easily through to the bottom of the dish.
- Rest before serving: Leave the dish to sit for at least 15 minutes before serving. This lets the cream set so the slices hold together. Scatter with fresh thyme leaves.
Notes
- Potato choice: Maris Piper or King Edward work best for dauphinoise. They hold shape while releasing enough starch to thicken the cream.
- Do not rinse: Keep the starch on the sliced potatoes. It binds the cream into a thick, silky sauce.
- Cheese is optional: Traditional dauphinoise has no cheese. The Gruyère adds a golden crust but can be left out for a purer result.
- Rest before slicing: Give the dish at least 15 minutes after baking. The cream firms up and the slices hold together properly.
