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Potato dauphinoise recipe

Potato dauphinoise recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 PEOPLE
Calories 300kcal


  • Take 4 moderate sized potatoes.
  • 500 milliliter Double Cream
  • 2 pieces of Garlic properly crushed or chopped
  • Pepper and Salt according to test
  • 75 gr of good quality Butter


  • Unpeel the potatoes and cut each one in the 2 to 3mm of slices. As you cut them into slices put it into a bowl with approximately 2 inch depth making a coating of potato, ensure they somewhat overlap.
  • On the apex of the primary layer sprinkle pepper and salt and a little bit garlic, then mix a little bit cream to the cover potatoes.
  • After it repeat the described last 2 steps until the entire potatoes got used. Ensure that you are watchfully pushing the layers of the potatoes down when you pile them up.
  • Ensure that cream is not sinking the sliced potatoes, after that on the apex layer sprinkle pepper and salt as on the other coatings and mix a few spoons of butter.
  • Keep it into the oven approximately 160-180c temperature for about 40-60 minutes, ensure the cream does not split, it will be better to keep them on a minor temperature for a long time than attempt and speed the things up, towards the finish point and check that the potatoes Dauphinoise is prepared by keeping a blade through them.