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Cheesy dauphinois potatoes recipe

Cheesy dauphinois potatoes recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Baked potato

Use your food processor to slice the potatoes and grate the cheese in this quick and cheesy dauphinois potato dish.

5 people made this

IngredientsServes: 6

  • 120g Gruyère or Comté cheese
  • 4 large potatoes, peeled
  • 350ml single cream
  • 1 large garlic clove, peeled and very finely minced
  • 3/4 teaspoon salt
  • 1 pinch freshly grated nutmeg

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Preheat oven to 200 C / Gas 6. Butter a square baking dish.
  2. Fit a food processor with shredding disc and use it to grate cheese. Transfer to a small bowl. Fit processor with slicing disc and use it to slice potatoes.
  3. Put potatoes in a large saucepan with cream, garlic, salt and nutmeg; stir gently to combine. Bring to the boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until cream has reduced and thickly coats potatoes, about 8 minutes.
  4. Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
  5. Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (4)

by AnnieH

Wonderful! I doubled the recipe, roughly, but only had Beechers cheese. Don't know how close that is to the cheeses called for, but it was delicious.-02 Apr 2018

Potato dauphinoise

Preheat the oven to 200°C/gas mark 6. Pour the milk and cream into a large saucepan. Add the garlic, thyme and bay leaves and bring to the boil. Remove from the heat and leave to infuse for 5 minutes.

Meanwhile, thinly slice the potatoes. Remove the bay leaves from the milk, then add the potatoes and onion. Return to the heat, bring to the boil and simmer for 3-5 minutes, stirring occasionally to prevent them sticking to each other.

When the potatoes are just tender, spoon into a buttered 2-litre ovenproof dish, layering the potatoes as you fill the dish. Scatter the cheese on top, dot with the butter and grate over a sprinkling of nutmeg. Bake for 40 minutes, until golden brown on top and bubbling.

Cheesy dauphinois potatoes recipe - Recipes

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I know I could live on these and be blissfully happy. :) Yours look wonderful.

Thanks Maureen! I feel like I need to make sure I always have potatoes, cream, and cheese in the house so I can make these whenever the whim strikes me!

I love potatoes like this! The more cheese and cream the better! These look amazing!

Potatoes au gratin is my fave dish at Thanksgiving. This is the perfect time to perfect my version with your recipe. Looks amazing!
xo Chelsea

Yay!! I hope you love them as much as we do Chelsea!

These look absolutely delicious! And anything that my will get my kids to eat brussel sprouts I have to try! Thanks for sharing an awesome recipe!

Mmmm, this looks so delicious!! Definitely saving this post to Pinterest to come back and make this for sure!

First, let me say, I made this (by the recipe) and it is delicious how could cheddar and potatoes be anything but great! To be clear, (I'm a cheesemonger, therefore the importance to me) it appears that Julia Child's called for Swiss cheese (know in Europe as Emmental). It's unlikely to find many, if any, traditional French recipes calling for cheddar, which is not made in France at all they have too many other options. In fact I would bet that the more likely choice would be Gruyere and particularly Comte, the "French" gruyere and maybe the most highly used cheese in French Cuisine. But at the time Julia wrote her "book" it would have been very hard to find any kind of Gruyere in the US but lots of "Swiss" a very commonly available "alpine" style cheese.

Hi David I am so glad you enjoyed the dish. I know the original recipe called for Emmental, but not having that available, and being a cheddar lover as well, I decided to use white cheddar. That was just my own little twist. I am sorry if you thought I was trying to say this was a traditional French recipe. I will make a note of that.

Dauphinoise Potatoes

Cook time 40 minutes to 45 minutes

  • wheat-free
  • fish-free
  • peanut-free
  • vegetarian
  • shellfish-free
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • soy-free
  • egg-free
  • red-meat-free
  • alcohol-free
  • Calories 294
  • Fat 20.5 g (31.6%)
  • Saturated 12.7 g (63.3%)
  • Carbs 24.1 g (8.0%)
  • Fiber 2.6 g (10.5%)
  • Sugars 4.7 g
  • Protein 4.9 g (9.8%)
  • Sodium 234.4 mg (9.8%)


freshly ground black pepper


Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking dish or other 4-quart baking dish with 1 tablespoon unsalted butter. Grate 8 ounces Gruyère cheese on the large holes of a box grater (about 2 cups).

Peel 2 1/2 pounds Yukon Gold potatoes, remove any blemishes, slice into 1/4-inch thick rounds, and place into a large pot. Mince 3 garlic cloves. Add the minced garlic, 2 cups heavy cream, 2 cups whole milk, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1/2 teaspoon nutmeg, and 2 dried bay leaves. Bring to a simmer over medium heat. Simmer, stirring often, until the potatoes are fork tender but still slightly firm, 5 to 7 minutes. Remove and discard the bay leaves.

Using a slotted spoon, transfer half of the potatoes into the prepared baking dish and arrange in an even layer. Top with half of the grated cheese. Arrange the remaining potatoes on top of cheese in an even layer. Pour about 2 cups of the cream mixture over the potatoes, stopping just below the top layer. (Do not use all of the cream mixture.) Top with the remaining cheese.

Bake until the potatoes are golden brown and easily pierced with a knife all the way to the bottom of the baking dish, 40 to 45 minutes. Garnish with 1 teaspoon fresh thyme leaves and let cool at least 15 minutes on a wire rack before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

Can you freeze them?

You can freeze individual dauphinoise potatoes. You can freeze them uncooked or cooked. If freezing them after cooking then make sure to wrap tightly in clingfilm so all surface areas are covered to prevent freezer burn.

As mentioned above, it’s good to try and undercooked them if you are going to freeze after baking to prevent them from overcooking when you reheat. Thaw well before reheating and for best results reheat in the oven. You can use a microwave as an alternative but they won’t be as crisp.

Heat the oven to 200°C. Rub the butter around the ovenproof dish/dishes.

Layer up the potatoes, seasoning as you go, while pouring over a little vegetable stock and dotting each layer with butter.

Top with grated cheese. Cover with greased foil and bake for 1 hour 15 mins. Remove the foil and cook for 15 mins longer, until the potatoes are tender and the cheese is golden.

To top our easy dauphinoise potatoes we used grated red Leicester cheese. This gives a lovely, deep orange colour when baked making it a feast for your eyes and taste buds. Red Leicester cheese gets its colour from a vegetable dye called annatto, which is added during the making process.

You could use a cheddar if preferred and depending on what you’re serving the potato bake with, you could experiment with other cheeses. Using a smoked cheddar, such as Applewood, could provide a distinctive, delicious alternative.

This cheesy potato bake could make a great side dish to a pie or with your roast dinner as a replacement to traditional roasties and cauliflower cheese! We also think the bake goes particularly well with our braised shin of beef with Maderia sauce. Whatever you decide to pair with our cheesy potato bake, we are confident it will become a quick favourite.

  • Cooking spray
  • 1.5 lbs Russet potatoes (you need a starchy potato)
  • 2 tbsp butter
  • 2 garlic cloves, crushed
  • ¼ cup heavy cream
  • ½ tsp salt
  • Black pepper to taste
  • 1 cup grated cheddar cheese (you can substitute other cheeses)
  • 1 tbsp dried thyme
  • standard 12 cup muffin tin

Spray the muffin tin with cooking spray

Peel then slice potatoes into thin slices around 1/10 of an inch thick. You can use a cutter to get perfect rounds.

Place butter and garlic in a microwave safe bowl. Melt for about 30 seconds, or until the butter is completely melted. Mix well.

Add cream, salt and pepper to the garlic-butter mixture and stir.

Stack potato slices in each cup of the muffin tin until they go to about halfway up the sides. You’ll only use about half the slices.

Drizzle each stack with ½ tsp of the butter-cream mixture and a pinch of the thyme.

Sprinkle half the cheese out across each potato stack.

Stack with the remaining potato slices. Drizzle with the remaining cream mixture and remaining thyme.

Cover loosely the tin loosely with aluminum foil and bake for about 35 minutes.

Remove from oven, sprinkle the remaining cheese out across the stacks, and bake for 10 more minutes, uncovered. You want them to be golden brown and the potatoes should be soft.

Let them stand for 5 minutes before serving. These are great served warm for breakfast or dinner, next to eggs or an entree. They’re also great as finger foods/appetizers.

Reviews ( 12 )

I melted the butter in a small pan, added about 1/4 cup chopped onion. Then I added a little flour and added the milk and allowed to thicken. I then alternated the layers with potatoes, sauce & cheese. Put some paprika on top for color. It was great.

Have made this recipe many, many times but hadn't read the reviews until just before I made it most recently. I used a mandolin for the potatoes this time, and used 1% milk because I happened to have it. Not sure exactly what made the difference but the final result looked much more appealing without the separation of milk and cheese as mentioned by another reviewer. Everything just melded a little better. Either way the potatoes are so delicious and it's exciting to be able to give it that extra kick of improved presentation thanks to other reviewers.

Been making this dish for years - AMAZING!

The dish looked delicious, but it fell a bit flat for me. The cheese sort of separated & liquid was left on the bottom. I do think it has potential, but probably won't be something I regularly make.

Love it! I sprayed dish then used minced garlic, smeered around bottom of pan and left it in pan. Used Yukon golds, left skins on, used Irish cheddar, and added some dollops of Brie on top. Yummy!

These are great! I used Yukon gold potatoes and the left over garlic in the milk as suggested by other reviewers. Great flavor and not too rich. My whole family loved them-will make again - maybe this week :)

Borrowing from prior reviews, I used Yukons and the mandolin to achieve thin and even slices. Toss the crushed or minced garlic into the melted butter, so you are drizzling extra garlic in the potatoes. Sadly, I had no Gruyere, so I used Swiss, and increased the amount slightly. Salt and pepper very liberally between layers. I finished with a grating of nutmeg. This was delicious and pretty.

What to serve with dauphinoise potatoes

These garlic parmesan potatoes are just so classy. I&rsquove had them multiple times at restaurants, as a side dish, and I&rsquom always impressed. And your guests will be too!

I find these delicious cheesy potatoes go particularly well with:

  • a slow-cooked meat with a rich gravy, like lamb shanks.
  • a roast dinner, especially roast chicken. Roast one yourself, or grab a pre-cooked one from the supermarket to go with your delicious creamy cheesy potatoes.
  • some kind of crispy schnitzel like this mustard parmesan crispy chicken. Make a simple fresh green salad to go with it and you have a simple but amazing meal that&rsquos definitely worthy of serving to guests.

These dauphinoise potatoes would be a perfect easy but impressive choice for your next Thanksgiving or Christmas table. Or for any special occasion, really. Even for your next &lsquoregular&rsquo family Sunday lunch.


1 tbsp olive oil
1 large onion, finely sliced
1kg large floury potatoes (such as Maris Piper or King Edward), peeled
butter, for greasing
250ml whole milk
250ml double cream
2 garlic cloves, peeled and lightly crushed
1 bay leaf
¼ tsp ground nutmeg
70g pecorino, finely grated
a few thyme sprigs, to serve (optional)

Tip: Make up to the end of step 5, then wrap well in baking paper or foil. Freeze for up to 2 months. Bake from frozen until the potatoes are tender.

Each serving contains




of the reference intake
Carbohydrate 26.1g Protein 6.8g Fibre 2.6g