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Dauphinoise Potatoes (food that start with d)

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  • Author: Emily Roselyn
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1hr and 5 minutes
  • Yield: 8 1x


These are finely sliced potatoes that have been cooked in a creamy garlic sauce. Cheese can be put to the top of Dauphinoise potatoes before baking for a richer flavor.

To soften the potato pieces, they are softly boiled before being combined with the cooked cream, milk, and garlic sauce. They’re then piled in a baking sheet and baked with or without cheese, with the remaining sauce poured over the top

Dauphinoise potatoes are typically served as a side dish to a main course, such as a roast meal with vegetables.


  • 500ml double cream
  • 500ml milk
  • 3 garlic cloves
  • 8 large King Edward or Maris Piper potatoes
  • 100g grated gruyère cheese (optional)



  • Preheat the oven to 190 degrees Fahrenheit/170 degrees Fahrenheit fan/gas 5.
  • In a large saucepan, bring 500ml double cream, 500ml milk, and 3 garlic cloves to a simmer.
  • 8 large potatoes, finely sliced (approximately 3-4mm), added to the cream and simmered for 3 minutes, until just done
  • Stir gently to separate the potato and prevent it from sinking to the pan’s bottom.
  • With a slotted spoon, remove the potatoes and set them in a broad shallow ovenproof dish with a depth of about 5cm.
  • Pour the garlic-infused cream over the top (do not discard the garlic) — just enough to seep through the layers and leave a little moisture on the surface.
  • If using, sprinkle 100g grated gruyère cheese on top, then bake for 30 minutes, or until the potatoes are soft and browned – if not brown enough, raise the heat for 5 minutes.



  • Category: Appetizer, Snacks
  • Method: Baked
  • Cuisine: American


  • Serving Size: 8
  • Calories: 541kcal
  • Sugar: 5g
  • Fat: 39g
  • Saturated Fat: 22g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 3g
  • Protein: 11g
  • Cholesterol: 0g

Keywords: foods start with d