Easy potatoes dauphinoise
A rich and creamy potato gratin with tender layers of sliced potatoes baked in a garlicky cream sauce. Golden, bubbling, and full of flavor - the perfect side dish for any roast or comforting meal.
Updated : 12 November, 2025
Easy
About 30 min.
Ingredients
1
Onion
3
Garlic
500 milliliters
Heavy cream
1 kilograms
Potato
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 170°C.
Step 2
Remove the top and bottom of the onion, peel it, and finely slice. Peel and thinly slice the garlic as well.
Step 3
Place the double cream, sliced onion, garlic, and a generous amount of salt and pepper into a saucepan. Set over medium heat and bring the mixture to the boil.
Step 4
While the cream heats, peel and slice the potatoes into 5mm (¼in) thick slices.
Step 5
Once the cream and onion mixture reaches the boil, remove it from the heat. Add the sliced potatoes and mix well to coat them evenly in the hot cream. Leave the mixture to cool slightly.
Step 6
Carefully pour the potato mixture into an ovenproof dish, arranging the slices so they lie flat and even. Cut a piece of parchment paper to fit the dish and place it directly on top of the potatoes. Bake for 30 minutes.
Step 7
After 30 minutes, remove the parchment and return the dish to the oven. Bake for a further 50 minutes, or until the top is golden-brown and the potatoes are tender all the way through.
Step 8
Serve the gratin hot, straight from the tray.
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