Dauphinoise Potatoes

If you are on a diet, then you might want to wait with making this until you can enjoy it!  It is that combination of cream, cheese and potato that gets me every time.  Admittedly, I do not make this often and that’s not just because it is calorie laden, but because when you do make it for an occasion, it then seems special.  With all good things, little and not often is the best policy, especially if you like to keep your waistline.


dauphinoise potatoes



1 Clove garlic, halved
1kg Potatoes, peeled and thinly sliced with a mandoline
600ml Double cream
300g Freshly grated Gruyère cheese
Salt and ground black pepper to taste

Optional: you can add some leaves of fresh thyme, when you add the cheese and cream.  However be careful not to overdo it as thyme is quite a strong tasting herb.

Pre-heat the oven to 180 C / Gas mark 4.

Rub the bottom and sides of the baking dish with the cut side of the garlic.  Spread a layer of potatoes, then a layer of cream, then a layer of grated cheese, then salt and pepper in the baking dish.

Continue with more layers until all ingredients are used, ending with a layer of cream and cheese.

Bake in the preheated oven for 1 hour.


Published by

Emily Glancy

Broadcaster, Author, Writer and Business woman Slightly obsessed with food, health, current affairs and travel. Have far too many interests to list, so I will not bore you. Have a Christian faith and a heart to help others when it is in my power to do so. My saying in life is 'You have only failed if you quit... If you don't quit then you have not failed.'

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