Dauphinoise Potatoes


  • 3 Large potatoes – peeled and thinly sliced
  • 300ml double cream
  • 2 garlic cloves, finely chopped
  • 2 sprigs thyme, chopped
  • Knob butter
  • Salt and pepper


  1. Mix the cream, garlic and thyme together in a bowl and season with a generous amount of salt and pepper.
  2. Butter an oven proof dish and layer half the potatoes. Lightly season and then pour over half the cream mix.
  3. Layer the remaining potatoes on top, lightly season again and pour over the remaining cream mix.
  4. Cover the dish with foil and place in the oven for 45 minutes.
  5. Remove the foil and cook for a further 30 minutes.
  6. Remove and set aside.



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