Dauphinoise potatoes recipe, which is not only easy but tastes fabulous! Dauphinoise potatoes with cheese bubbling, is just so good that all knowledge of calories, just head out the window. 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 also brings back memories. One of my sons used to called them “dolphin potatoes” when he was little. If you are wanting to know how to pronounce dauphinoise potatoes, it is pronounced as if you were saying “dofinwa” potatoes. You can check out my video of how to make dauphinoise potatoes below and I say it plenty of times, so you can get used to it!
The best dauphinoise potatoes are made using Gruyere cheese. I don’t use any other type of cheese because the flavour is not the same, You can buy Gruyere cheese at most supermarkets and delicatessens now. It is a great cheese, which is stringy and gooey, hence why many use it with fondue sets.
With regards to the mandoline which thinly slices the potato…. it’s a great gadget but has had many a chefs fingers! Be careful, and if like me the item makes you wince using it, use the guard which comes with many sets. Below is an affiliate link to a mandoline similar to mine but slightly better, which has a good grip and the all important hand guard. Keep children away from mandolines.
Print
Dauphinoise Potatoes Recipe
- Total Time: 1 Hour 5 Minutes
- Yield: 4-6 1x
Description
Dauphinoise potatoes is a beautiful combination of potato, cheese and cream. It is slightly different to a potato gratin, but there is no doubt that dauphinoise potatoes with cheese bubbling away, is just one of the most delicious ways to eat a humble potato. So if you are looking for an easy way to make dauphinoise potatoes or “dolphin potatoes” as my son used to call them when he was little, then this is the recipe for you!
Ingredients
- 1 Clove garlic, halved
- Butter for greasing dish
- 1kg Potatoes, peeled and thinly sliced with a mandoline
- 600ml Double cream
- 300g Freshly grated Gruyère cheese
- Salt and ground black pepper to taste
Instructions
Butter your dish or ramekins well. You’ll thank me when washing up later, as it helps to stop the dauphinoise potatoes sticking.
With a garlic clove cut in half, rub the sides of your ramekins or dish. It is surprising how much flavour this imparts into the dauphinoise potatoes.
Using a mandoline, which is incredibly sharp so please take extra care, and use a mandoline with a guard to protect your fingers. Back and forth slice up 1 kg of peeled potatoes. You will then have plenty of thin slices to make your dauphinoise potatoes.
Place a layer of potatoes on the bottom, making sure there are hardly any gaps. For a large sized dish you will need 600ml of double cream, pour a small amount over the potatoes until covered.
For the large sized dish you will need 300g of grated Gruyere Cheese. This is the best cheese to use for this dish as it has high strength and flavour.
Add a little bit of salt and grated pepper.
Now we need to carry on with this layering… so I will speed it up a bit. You need it to end with the cheese on top. This dauphinoise potatoes recipe is a great dish to make ahead, and place in the fridge until needed.
Bake in a preheated oven at 180 degrees centigrade, for about an hour. If it colours too much on top, simply cover with some foil.
Check that after an hour that the dauphinoise potatoes are cooked through. This bubbling cheesy dauphinoise potato recipe will be piping hot and delicious.
Notes
Gruyere cheese is the best for this. Any other cheese does not do the recipe justice.
Some people like to add a little of the herb called thyme. Personally I find it can overpower the dish. So if you do use it, I would make it only a tiny pinch of it.
- Prep Time: 5 Minutes
- Cook Time: 1 Hour
- Category: Dinner
- Method: Oven
- Cuisine: French
Nutrition
- Serving Size: 1/6th
- Calories: 622
- Sugar: 2.4g
- Sodium: 1223.1mg
- Fat: 50.1g
- Saturated Fat: 31g
- Unsaturated Fat: 2.1g
- Trans Fat: 0.6g
- Carbohydrates: 7.6g
- Fiber: 0.7g
- Protein: 35.8g
- Cholesterol: 153.4mg
What is the difference between potato gratin and dauphinoise?
The difference between potato gratin and dauphinoise potatoes, is that potato gratin, is thin layers of pre cooked potato. Dauphinoise uses uncooked potato slices.
Do you peel potatoes for dauphinoise?
I choose to peel my potatoes, but if you make it in the summer, then the skins of the new potatoes give it a nice rustic look.
Published by