Dauphinoise potatoes are a wonderful combination of creamy potatoes with a touch of garlic and thyme. Rich, meltingly tender and so good.
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Potatoes are such a staple in many cultures, and while I love roasted or baked, it's nice to mix things up too.
Dauphinoise potatoes was a side I loved to get with something like a steak or a roast when I was out for a meal in the UK. However I haven't really seen it in the US.
What's the difference between Dauphinoise potatoes and potato gratin?
I was intrigued what the difference was between Dauphinoise potatoes, that I was more familiar with, and the dish I found more often in the US, potato gratin. They seemed fairly similar.
Apparently the main difference is dauphinoise potatoes uses raw potatoes whereas a gratin starts with boiled potatoes. And also don't confuse them with dauphine potatoes which are balls of pureed potatoes mixed with pastry and fried.
These are also similar to scalloped potatoes, just to confuse things even more, though they typically include cheese. Much as I love cheese, this is one thing that I am happy to skip it on as I love these just as they are.
In short, after all that, is the only thing you really need to know is these Dauphinoise potatoes are delicious and definitely worth trying. They make a comforting, almost decadent side without much effort.
How to make Dauphinoise potatoes
Dauphinoise potatoes, or 'gratin Dauphinois' are a French way of cooking them, as you might guess from the name. But don't let that mislead you, they're not complicated.
The dish is simply relatively thinly sliced potatoes layered up with cream, garlic and a little salt and pepper.
You can add some thyme for a little more flavor but it's not a core ingredient - you get tons of flavor from the cream and garlic alone. You then cook the potatoes in the oven until gently browned on top and they become wonderfully soft and rich.
How to serve Dauphinoise potatoes
As I said these make a great side dish for steak or roast beef, but you could pair them with a whole range of things. The flavors while rich are relatively simple so can go with a range of flavors.
Roast meats and vegetables go particularly well and it's easy to cook them all in the oven together, but don't be limited.
Dauphinoise potatoes are a favorite of all of us in our house and I'm sure once you give them a try, you'll love them too. True, with the cream they might not be as healthy as some other sides. But now and then, you need a little comforting richness, especially on a cold day. So get chopping, turn on the oven and enjoy these truly delicious potatoes.
Looking for more tasty side dishes? Try these:
- Maple roasted buttercup squash
- Hasselback sweet potatoes
- Roasted cauliflower and eggplant salad
- Catalan-style sautéed Swiss chard
- Plus get more side dish recipes and Holiday recipes in the archives.
Dauphinoise potatoes
Ingredients
- 1 lb potatoes
- ½ cup heavy cream double cream, approx
- 1 clove garlic
- salt and pepper (a little, to taste)
- ¼ teaspoon dried thyme approx (optional)
Instructions
- Preheat the oven to 375F/190C (can be a bit higher or lower if you are cooking other things that have a different temperature).
- Peel the potatoes if you prefer or if thicker skinned. Remove any dark 'eyes' and slice them into relatively thin slices, around ⅛in/2-3mm thick. Finely dice the garlic.
- In a relatively small baking dish, place slices of potato in a layer over the bottom, trying to leave as few gaps as possible.
- Scatter on some of the garlic, a little salt, pepper and thyme, if using. Then pour over some cream to give a thin coating but not so the potatoes are swimming.
- Repeat with more layers of potatoes, garlic, salt, pepper, thyme and cream until you have used all of the potatoes. As you layer them, try to place the potatoes in different positions so you fill the gaps and don't have holes all the way through.
- Bake for approximately 40 minutes or until the potatoes are tender when tested with a knife and they are slightly brown on top (or a little more if you prefer).
Video
Nutrition
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Nancy
Can I make these with half and half instead of heavy cream?
Caroline's Cooking
Half and half has around half the fat content of heavy cream, so it won't be nearly as rich, but should still more or less work.
LL
I have made these for years. Everyone raves about them and asks for the recipe. Only I was taught to heat up the cream with the garlic and herbs just to start a simmer. This infuses the cream and cooks the raw garlic to milder yum. Creamy Decadent Bliss 😋
Caroline's Cooking
I think I have seen the infusing method though to be honest, I have never had a problem with a raw garlic flavor - it cooks as the potatoes do, and I think as long as well chopped it makes things easier to not have to warm the cream. But certainly delicious and decadent either way!
LL
Thank you so much for telling me that ❤️ That will make it much easier and I can skip that step. I just saw your response just in time for this years Thanksgiving Celebration. Have a lovely Holiday Season. 🦃🎅
nicola
hi there i made these and they are wonderful. Can you post the recipe for dauphinr potatoes (mashed potato in pastry) please
Caroline's Cooking
Glad to hear you enjoyed these, they are one of our favorites as well. I'll keep the other potatoes in mind and will see if maybe in due course.
Brian Jones
Classics are classics for good reason... These look wonderful, such a great recipe!
Caroline's Cooking
Very true! Thanks
Diana
I love scalloped potatoes, it's such a great way to cook potatoes in a unique way. I need to make these soon.
Caroline's Cooking
I agree, they're truly delicious!
Colleen
Yum! We call these scalloped potatoes where I live, but no matter what you call them, they are always delicious!
Caroline's Cooking
You know, I have heard that name too since I originally wrote this - either way they are delicious, as you say!
Ann
These look incredible! For some reason whenever I try to make scalloped potatoes, they turn out soupy! These look creamy and perfect! Need to try for sure!
Caroline's Cooking
Thanks, I think part of the trick is to pack the potatoes fairly closely and add just enough cream but not too much so it largely absorbs.
Ellen
Definitely putting these on the menu soon.
Caroline's Cooking
Enjoy! It's such a favorite here.
Stef
This is one of the only ways I would ever eat potato as a child. Smother it with cream and cheese and spices so you can't taste the potato. Lol. It is so good!
Caroline's Cooking
Thanks, Stef, I can see why!
Sarah James
Your Dauphinoise potatoes look absolutely delicious, a real treat & perfect for the holidays. Thanks for sharing 🙂
Caroline's Cooking
Thanks, Sarah! They really are very tasty.
Denise Wright
I am so making these over the holidays! They look scrumptious! I've made similar ones in a cupcake pan but your pictures are making me drool!
Caroline's Cooking
Thanks, Denise, enjoy!
Michelle | A Dish of Daily Life
My family loves scalloped potatoes and these sound very similar. To be honest, I always thought gratin and scalloped potatoes were pretty much the same and I always use raw potatoes when cooking them. Now I am wondering what I have been making! Either way, they are one of my favorite side dishes! These look delicious!
Caroline's Cooking
Thanks, Michelle, it is all a bit confusing, but doesn't stop these being really delicious!
Julie is Hostess At Heart
Easy and delicious. They do sound a lot like our scalloped potatoes. My husband loves them!
Caroline's Cooking
Thanks Julie. Now you and Liz have said it, maybe that is much the same - who knows, all these different names. Delicious anyway!
Liz
This looks totally decadent and amazingly delicious. I think it is a rich version of scalloped potatoes, but wonderful whatever the name.
Caroline's Cooking
Thanks Liz!
Natalie
This looks very similar to scalloped potatoes, which are one of my favourite side dishes. It looks perfectly delicious and just in time for Christmas, too. Thanks for sharing it at Fiesta Friday. Have a great weekend!
Natalie
These seem very similar to scalloped potatoes, which are one of my favourite side dishes, too. It looks delicious and just in time for Christmas. Thank you for sharing the recipe at Fiesta Friday. Enjoy your weekend!
Caroline's Cooking
Thanks, Natalie - yes I think you may be right, I am still figuring out all the US names for some things! Either way, these are delicious 🙂 Thanks for co-hosting FF this week!