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A dish of Dauphinois Potatoes with a roast leg of lamb in the background.

Dauphinois Potatoes

Dauphinois Potatoes are rich, creamy and decadent - serve with roasted meat and seasonal vegetables for a really special treat.
Course Side Dish
Cuisine French
Keyword Dauphinois Potatoes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Nickki Thompson


  • 900 g Potatoes, peeled and sliced as thinly as possible
  • 500 ml Double Cream
  • 150 Whole Milk
  • 1 Clove of garlic, crushed
  • A few Sprigs of fresh Thyme, leaves picked
  • 1/4 tsp Freshly grated nutmeg
  • Salt and Pepper
  • 15 g Butter (for greasing the dish)


  • Preheat the oven to 150C.
    Place the peeled and sliced potatoes in a large bowl of cold water to remove some of the starch.
    Generously butter a large gratin dish.
  • Pour the milk and cream in a medium saucepan, add the garlic, fresh thyme leaves, the grated nutmeg and salt and pepper.  
    Gently heat until warm.  Remove from the heat. 
  • Drain the potatoes and dry them well using a clean tea towel. Place them back in the bowl and pour over the warm cream mixture.
  • Pour the creamy potatoes into the gratin dish. Sprinkle a little more salt and pepper over the top.  Bake in the oven for about one hour or until the potatoes are tender and the top is golden and bubbling.  
    If the potatoes are browing too fast, cover them with a layer of tin foil.