Oozing with cream and garlic and topped with tangy cheddar cheese, these Easy Dauphinoise Potatoes are decadently delicious… yet incredibly easy to make – and virtually foolproof! Perfect for Sunday lunch and celebration meals, but easy enough to make for a midweek treat.
Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Lightly grease a baking dish with butter. (See Note 2)
Peel the potatoes and slice them finely – you are aiming for 2-3mm (⅛ inch) thick. But don’t worry, they don’t have to be perfect, this recipe is very forgiving!
As soon as you have sliced each potato, place the slices in the large bowl of cold water.
Mix the cream, garlic, ¾ of the thyme leaves, salt and pepper together in a jug.
Drain the potatoes.
Layer the potatoes and the cream mixture: a layer of potatoes first, then a couple of tablespoons of the cream mixture, then another layer of potatoes, then another layer of cream and so on, until all the potatoes have been used. Finish by pouring all the remaining cream over the top of the last layer of potatoes. Try to keep each layer as flat as possible and don’t overlap the potatoes too much.
Cover the dish tightly with foil and place in you preheated oven for 1 hour.
After 1 hour, turn the oven up to 220C / 200C fan / gas mark 7 / 425F, then remove the potatoes from the oven and take off the foil. Scatter with the cheese and the remaining thyme and return the potatoes to the oven for a further 15-20 minutes, or until the top is golden brown.
The best potatoes for dauphinoise potatoes are floury potatoes such as Maris Piper or King Edwards (or Russet in the US), but I actually find that the best potatoes for getting the perfect texture is the type of potatoes that are simply sold as ‘baking potatoes’ or ‘white potatoes’. Avoid using waxy or ‘new’ potatoes as you just won’t get the right texture for dauphinoise potatoes.
I used a baking dish that is 26cm x 18cm (10inch x 7inch). But don't worry if you don't have a baking dish exactly that shape, this recipe is very flexible.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.