Potato Dauphinoise

This is one of my staple recipes that I just couldn't do with out, be it for a family meal, dinner with friends or catering for 50 plus. Delicious with a roast, in fact it is an excellent accompaniment to all manner of dishes.

6 Portions
Prep: 5 minutes
Cook: 45 minutes


  • 75g butter
  • 1kg floury potatoes (eg.russets, king edwards, maris pipers or disiree) peeled and finely sliced 3mm thick (best done with a mandolin or Japanese slicer)
  • 2 garlic cloves, finely crushed
  • 400ml double cream
  • maldon saltand freshly ground black pepper
  • 50g parmesan finely grated


  1. Preheat an oven to 160C.
  2. Generously butter a gratin dish.
  3. Place the potatoes in a large bowl with the garlic and cream. Season with a little salt and pepper. Toss the potatoes so that they're well coated in the cream and garlic.
  4. Layer the potatoes evenly in the buttered container. When you get to the last layer, place the slices in neat rows or in a circular manner if in a round dish. Scatter the parmesan over evenly and randomly place pinches of the remaining butter over the potato.
  5. Place on the centre shelf of the preheated oven and leave to cook for 60-90 minutes until golden and soft.
  6. When cooked through remove from the oven and leave to stand for a couple of minutes before serving.