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easy dauphinoise potatoes (potato gratin)

Our easy dauphinoise potatoes are a great tasting and versatile potato side dish. Thin slices of potato, layered up with onion, garlic and cream, the perfect accompaniment to the Sunday roast.

A baked potato gratin with crispy edges and gooey centre.

I have yet to meet anyone who doesn’t love my easy dauphinoise potatoes. My family in particular love this easy potato side and if asked to choose their favourite way to serve potatoes I reckon dauphinoise would be right up there with Crispy Roast Potatoes.

When is comes to easy potato side dishes you can’t beat easy dauphinoise potatoes, or potato gratin. Thinly sliced potato, combined with onion, garlic and cream before being baked in the oven. The baking thickens the cream leaving you with a very moreish potato side dish.

This easy potato gratin takes only 15 minutes to prepare then the oven does all the hard work. I’m a great fan of simple dishes like this, they taste great and require very little effort. Safe to say I never have any leftovers when I cook this!

Why you’ll love this recipe:

  • Prepare the dish earlier in the day, then cover and place in the fridge, ready to cook in the oven just before you are ready to serve.
  • Feed a crowd as this recipe can be easily doubled or quadrupled depending on numbers.
  • Uses only 5 inexpensive ingredients making this a great low cost side option.

From where do dauphinoise potatoes originate?

This is a classic French potato side dish, which layers slices of potatoes with garlic. It is then baked in the oven with milk, cream or a combination of both. This layered potato dish is cooked using the gratin technique, from the Dauphiné region in south-eastern France.

Onion is not traditionally added, however I add a layer of onion as it really adds to the flavour of the dish. Many recipe’s add cheese, most often gruyere, either between the potato layers or sprinkled over the top of the dish before it goes into the oven. I have not added cheese as this dish is rich enough.

How to make dauphinoise potatoes – recipe steps:

Ingredients for a potato gratin consisting of potatoes, garlic, onions, butter.
  • Preheat the oven to 190CFan/170C.
Peeled potatoes being sliced into thin discs.
  • Peel and slice the potatoes thinly. No need for fancy equipment, a sharp kitchen knife all that is needed.
Sliced onions and garlic cooked down until golden in butter.
  • Melt the butter in a small pan, add the onion and saute gently for 5 minutes to soften, but not colour the onions.
  • Now add the garlic and saute for a further minute.
Lightly caramelised onions over tope of sliced potatoes and grated cheese.
  • Place a layer of sliced potatoes on the base of an oven-proof dish, approximately 20x20cm square. Follow this will a little seasoning of salt and freshly ground black pepper. Take care not to over season as each layer of potato requires seasoning.
  • Now add a layer of the onion and garlic mixture, spreading it over the potato layer. Repeat this layering process of potato and onion a further two times, finishing with a layer of potatoes on top.
Pouring single cream over top of sliced potato gratin before baking.
  • Combine the milk and cream in a jug and pour over potatoes.
A spiral layer of potatoes to finish off a gratin bake, before being put into the oven.
  • Finish with a final seasoning and place the dish in the oven to cook for 1 hour or until the potatoes are cooked and a knife slides easily through the layers.
  • Remove from the oven and leave to stand for 5 minutes before serving.

What are the best potatoes to use for dauphinoise?

A floury potato works best when making this easy potato gratin dish. Starchy potatoes work well as the starch helps the layers keep their shape when cooked. I have used Maris Pipers but you could also use King Edwards, or a Yukon Gold or Russet potato if you are in the US.

I steer clear of waxy potatoes as they just don’t have the right amount of starch to hold the potato layers once the dish is baked.

What to serve with dauphinoise potatoes?

This is a deliciously rich and creamy potato side dish, which is great served as part of a roast dinner. As this dish is decadent I like to keep the meat I serve it alongside simply roasted. I would not serve this dish with a main that has a heavy cream based sauce as that would be too much.

My favourite way to serve dauphinoise is with roast chicken and a few simple vegetable sides, nothing too rich. However, it if also the perfect side dish to serve with our Roast Pork Fillet with Bacon & Sage or our Pan Roasted Guinea Fowl Supremes.

Recipe ingredients & substitutions:

  • Potato– use a floury potato like Maris Piper or King Edwards (or Yukon Gold or Russet potatoes if you are in the US). You can peel the potatoes or leave the skin on, it is entirely down to personal choice.
  • Onion and garlic – are softened in butter and layered with the potatoes to add flavour to the finished dish. You could also use shallots or red onion. Onion is not traditionally used, but it adds great flavour to the dish.
  • Butter – is added to saute and soften the onion and garlic. Use salted or unsalted butter, just watch when seasoning the potatoes if using salted butter.
  • Double Cream & Milk – a combination of both double cream (heavy cream) and milk is used to cook the potatoes. Single cream would also work here. For a really rich dish you can leave out the milk, just add a little more cream. It is entirely up to you.
  • Cheese – I have not added any cheese to this layered potato bake as I reckon it is rich enough already. However, if you fancy adding some cheese a little can be added between the layers of potatoes or scattered over the top. If you are adding cheese I recommend using gruyere as it has great flavour and cooks well.
  • Herbs – if you would like to add some chopped herbs to this easy potato side dish, you can chop them finely and add them along with the garlic and onion layer. Parsley, thyme and rosemary would all work in this dish.

Can I make ahead French potatoes dauphinoise?

Easy dauphinoise potatoes are a great make ahead dish. You can prepare and cook earlier in the day, or even the day before. Then allow to cool, cover the dish with kitchen foil and place in the fridge until you are ready to reheat.

When ready to eat remove the potatoes from the fridge and place in a warm oven at 180CFan/160C and warm until hot in the center. To avoid the potatoes from becoming too brown on the top, leave the dish covered with some kitchen foil.

You can also prepare elements of this dish ahead of time, ready to layer up and cook later in the day. Prepare the potatoes, slice them and cover with water to stop them oxidising. Next, cook the garlic and onion in the butter and set aside. When ready to cook, simply assemble and layer up the dish before placing in a hot oven to cook.

Can you freeze dauphinoise potatoes?

This easy potato gratin can be frozen after cooking. Allow the potatoes to cool completely before covering the dish with a lid or thick layer of kitchen foil and placing into the freezer. You can heat up straight from the freezer by placing the dish in a warm oven and heating up gently. Just cover the top with kitchen foil to stop the top from drying out.

However, it is worth mentioning potato becomes a little grainy in texture after it’s been in the freezer. There is nothing wrong with the potatoes, they have merely broken down a little having been frozen.

Useful hints and tips:

  1. No special equipment required, just a really sharp knife to cut the potato into layers. For really evenly sized potato layers you can use the slicing blade in your food processor or a mandolin if you have one.
  2. This is a great gluten free side dish suitable for coeliacs or those following a gluten free diet.
  3. Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

Pin the recipe:

A pinterst graphic for a creamy potato gratin dish.

Additional recipe suggestions:

For some of our other great tasting side dishes featuring the humble potato try some of these recipes:

If you are looking to change things up a bit, have a look at our 12 Best Potato Side Dishes post. It’s full of useful hints and tips, along with all our favourite potato sides.

Easy Dauphinoise Potatoes (Potato Gratin)

Our easy dauphinoise potatoes are a great tasting and versatile side dish. Thin slices of potato, layered up with onion, garlic and cream.
4.91 from 11 votes
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 portions
Calories: 458kcal

Ingredients

  • 700 g potatoes (peeled and very finely sliced)
  • 20 g butter
  • 1 onion (sliced)
  • 2 cloves garlic (sliced)
  • 100 ml whole milk
  • 300 ml double cream
  • salt & pepper

Instructions

  • Preheat the oven to 190CFan/170C.
  • Peel and slice the potatoes thinly. No need for fancy equipment, a sharp kitchen knife all that is needed.
  • Melt the butter in a small pan, add the onion and saute gently for 5 minutes to soften, but not colour the onions. Now add the garlic and saute for a further minute.
  • Place a layer of sliced potatoes on the base of an oven-proof dish, approximately 20x20cm square. Follow this will a little seasoning of salt and freshly ground black pepper. Take care not to over season as each layer of potato requires seasoning.
  • Now add a layer of the onion and garlic mixture, spreading it over the potato layer. Repeat this layering process of potato and onion a further two times, finishing with a layer of potatoes on top.
  • Combine the milk and cream in a jug and pour over potatoes before placing the dish in the oven to cook for 1 hour or until the potatoes are cooked and a knife slides easily through the layers.
  • Remove from the oven and leave to stand for 5 minutes before serving.
Nutrition Facts
Easy Dauphinoise Potatoes (Potato Gratin)
Amount Per Serving
Calories 458 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g125%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 116mg39%
Sodium 87mg4%
Potassium 873mg25%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 4g4%
Protein 6g12%
Vitamin A 1272IU25%
Vitamin C 37mg45%
Calcium 108mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Canape, Starter, Side, Side Dish
Cuisine : French
Keyword : classic potato dish, creamy layered potatoes, Easy, easy potato side dish, french dauphinoise Potatoes, one pot, potato gratin, Simple, vegetarian
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Recipe Rating




Judith Watkinson

Sunday 18th of December 2022

So quick and easy to make , my fussy husband loves them . Very happy

Lesley

Monday 19th of December 2022

Thank you Judith, I'm glad you enjoyed this recipe, it's one of my favorites as its so easy to prepare and cook.

Jacqui – Recipes Made Easy

Tuesday 9th of November 2021

Ohh one of my favourite ways to eat potatoes. So simple yet so tasty a dish that is so much greater than the sum of its parts. Seeing your srummy pics has just put the dish on the menu this week.

Lesley

Tuesday 9th of November 2021

Thank you Jacqui, I totally agree, I hope you enjoy it this week.

Cat

Friday 5th of November 2021

My favourite way to eat potatoes - so decadent and delicious. The perfect way to elevate any meal.

Lesley

Saturday 6th of November 2021

Thank you Cat, I couldn't agree more, this is easily a favourite potato side dish.

Rebecca - Glutarama

Thursday 4th of November 2021

Super recipe for the winter months, these type of potato dishes are so versatile they go with most dinners so will be trying this out on my family.

Lesley

Thursday 4th of November 2021

Thank you Rebecca, this is such a versatile dish and a real winter warmer.

Kacie Morgan

Tuesday 2nd of November 2021

Dauphinoise potatoes really elevate a roast dinner for me, and they're a real must for Christmas dinner. Probably one of my favourite potato recipes, actually.

Lesley

Wednesday 3rd of November 2021

Thank you Kacie, I couldn't agree more - dauphinoise is right up at the top when it comes to potato dishes.