Dauphinoise potatoes
This rich and comforting garlic potato gratin is baked slowly in cream until perfectly tender and golden. A simple yet indulgent side dish that pairs beautifully with roasted meats or a crisp salad.
Updated : 17 October, 2025
Easy
About 20 min.
Ingredients
1 kilograms
Potato
4
Garlic
500 milliliters
Heavy cream
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 160C.
Step 2
Place the thinly sliced potatoes and grated garlic in a large bowl, seasoning well with salt and pepper. Pour over the cream and mix until the potatoes are evenly coated. Transfer the mixture into a large gratin dish.
Step 3
Using the back of a spoon or your hands, press the potatoes down to form a compact, even layer. The cream should reach just below the top layer - if needed, add a little extra double cream to achieve this.
Step 4
Bake for 1-1½ hours, or until the potatoes are soft all the way through and the top is lightly golden. Serve hot as a deliciously creamy accompaniment.