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Easy Dauphinoise Potatoes

Easy and versatile, this dish is guaranteed to be a crowd pleaser.
Prep Time30 mins
Cook Time1 hr
Servings: 4
Author: Andra Constantinescu


  • 1 kg potatoes
  • 500 ml double cream
  • 750 ml milk
  • 100 g parmesan cheese
  • 5-6 garlic cloves
  • 20 g butter
  • fresh thyme
  • salt
  • black pepper freshly ground


  • Preheat the oven at 180C (fan)
  • Pour the double cream and milk to a pan and bring to a gentle simmer. Infuse with 5-6 garlic cloves and a few springs of fresh thyme.
  • Peel the potatoes and thinly slice them on a mandolin.
  • Remove the thyme & garlic from the pan and add the potato slices. Continue simmering on low heat until potatoes begin to soften.
  • Transfer the potato slices into a buttered oven proof dish, season with salt and pepper and add a bit of the liquid on top. Add shavings of parmesan cheese.
  • Bake at 180C for 30-45 minutes.