Dauphinoise Potatoes


  • 500ml double cream
  • 500ml milk
  • 3 garlic clove
  • 8 large Potatoes
  • 100g Gruyère cheese – I tend to use Parmesan as an alternative
  • Seasoning




  1. Pre-heat the oven to 180C.
  2. Tip the cream, milk and garlic into a large saucepan and bring to a simmer. Season with a pinch of salt – I find this teeny step the most important!
  3. Slice the potatoes very finely, about 3-4mm, add them to the saucepan of cream and simmer for 3 mins until just cooked.
  4. Gently stir.
  5. Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish.
  6. Pour over the garlic infused cream (discarding the garlic) – but enough to seep through the layers and leave a little moisture on the surface.
  7. Scatter over the cheese, then bake for 30 mins until the potatoes are soft and browned.
  8. Enjoy as a side with steak, fish or something equally divine!



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