The Dauphinoise potatoes is a typical French dish made of layers of thinly sliced potato with cream and gruyère slow cooked in the oven. The perfect comfort food for the cold winter days.

Potato dauphinoise - slice

Dauphinoise potatoes

Prep Time:1 hour
Cook Time:40/50 minutes
Servings:6-8 people


  • double cream: 500 millilters
  • whole milk: 500 milliliters
  • potatoes Maris Piper: 2 kilos
  • garlic: 3 cloves
  • gruyère , grated: 250 grams
  • grated parmesan cheese , grated: 200 grams
  • nutmeg , grated to taste
  • salt , to taste
  • pepper , to taste
  • butter , as needed


  1. Put cream, milk, garlic, some grated nutmeg, salt and pepper to taste into a saucepan, bring to the boil then discard the garlic and set aside.
  2. Wash and peel the potatoes. Slice them very finely (about 3 mm thick).Fette di patate
  3. Grease a shallow oven proof dish, about 30x22 cm, 4 cm deep. Start creating layers of sliced potatoes sprinkled with a little salt, pepper, gruyère and Parmesan.Procedimento - sistemazione patate a fette
  4. Once you filled all the dish with the layers pour over the garlic infused mixture. Sprinkle the top with gruyère and Parmesan and add few pieces of butter.Procedimento - ultimo strato con panna, formaggi e burro
  5. Bake in the preheated oven to 170°C fan for about 40/50 minutes or until the surface is golden brown.Potato dauphinoise - slice

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