Hamdi Saidani This creamy and cheesy dauphinoise potatoes recipe is inspired by Delia Smith. It’s made with thinly sliced potatoes, garlic, cream, and Gruyère cheese—all baked together until golden and bubbling. It’s perfect for family dinners, holidays, or when you want something warm and comforting.
Jump to RecipeIngredients Needed:
- 1 tablespoon unsalted butter
- 8 ounces Gruyère cheese
- 2 1/2 pounds Yukon Gold potatoes
- 3 cloves garlic
- 2 cups heavy cream
- 2 cups whole milk
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 2 dried bay leaves
- 1 teaspoon fresh thyme leaves
How To Make Dauphinoise Potatoes Recipe?
- Preheat the oven: Set your oven to 175°C and butter a 9×13-inch or 4-quart baking dish.
- Grate the cheese: Grate the Gruyère cheese and set it aside.
- Prep the potatoes: Peel the Yukon Gold potatoes, remove any dark spots, and slice them into 1/4-inch thick rounds.
- Simmer the potatoes: Place the sliced potatoes in a large pot. Add minced garlic, heavy cream, whole milk, salt, black pepper, nutmeg, and bay leaves. Bring to a simmer over medium heat and cook for 5 to 7 minutes, stirring often, until the potatoes are just fork-tender. Take out the bay leaves.
- Layer the dish: Use a slotted spoon to place half of the potatoes in the buttered baking dish. Spread them out evenly. Sprinkle half of the grated cheese on top. Add the rest of the potatoes and pour in about 2 cups of the creamy liquid—just enough to stop below the top layer. Top with the rest of the cheese.
- Bake: Bake for 40 to 45 minutes, or until the top is golden brown and the potatoes are soft all the way through.
- Cool and garnish: Let it rest for 15 minutes before serving. Sprinkle with fresh thyme leaves.
Recipe Tips:
- Slice the potatoes evenly: Make sure all slices are the same thickness (about 1/4 inch) so they cook evenly and don’t turn mushy or stay raw.
- Simmer, don’t boil: Keep the heat on medium when cooking the potatoes in cream—boiling can make the cream split and ruin the texture.
- Don’t skip the bay leaves: They add a soft background flavor that balances the richness of the cream and cheese.
- Only use part of the cream: Pour just enough cream mixture to reach below the top layer of potatoes—too much will make it soupy.
- Let it rest before serving: Wait at least 15 minutes after baking. This helps the layers set and makes it easier to slice and serve.
How To Store & Reheat Leftovers?
- Refrigerate: Let the dauphinoise potatoes cool down first. Then put them in a sealed container and keep them in the fridge for up to 5 days.
- Reheat: Place the potatoes in a non-stick pan over low heat. Cover with a lid and heat slowly, stirring gently until warmed through.
Nutrition Facts:
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 16g
- Cholesterol: 90mg
- Sodium: 400mg
- Potassium: 620mg
- Total Carbohydrate: 28g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 10g
Try More Delia Smith Recipes:
Delia Smith Dauphinoise Potatoes Recipe
Course: Side DishCuisine: BritishDifficulty: EasyServings
10
servingsPrep time
25
minutesCooking time
45
minutesCalories
380
kcalThis creamy and cheesy dauphinoise potatoes recipe is inspired by Delia Smith. It’s made with thinly sliced potatoes, garlic, cream, and Gruyère cheese—all baked together until golden and bubbling. It’s perfect for family dinners, holidays, or when you want something warm and comforting.
Ingredients
1 tablespoon unsalted butter
8 ounces Gruyère cheese
2 1/2 pounds Yukon Gold potatoes
3 cloves garlic
2 cups heavy cream
2 cups whole milk
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
2 dried bay leaves
1 teaspoon fresh thyme leaves
Directions
- Preheat the oven: Set your oven to 175°C and butter a 9×13-inch or 4-quart baking dish.
- Grate the cheese: Grate the Gruyère cheese and set it aside.
- Prep the potatoes: Peel the Yukon Gold potatoes, remove any dark spots, and slice them into 1/4-inch thick rounds.
- Simmer the potatoes: Place the sliced potatoes in a large pot. Add minced garlic, heavy cream, whole milk, salt, black pepper, nutmeg, and bay leaves. Bring to a simmer over medium heat and cook for 5 to 7 minutes, stirring often, until the potatoes are just fork-tender. Take out the bay leaves.
- Layer the dish: Use a slotted spoon to place half of the potatoes in the buttered baking dish. Spread them out evenly. Sprinkle half of the grated cheese on top. Add the rest of the potatoes and pour in about 2 cups of the creamy liquid—just enough to stop below the top layer. Top with the rest of the cheese.
- Bake: Bake for 40 to 45 minutes, or until the top is golden brown and the potatoes are soft all the way through.
- Cool and garnish: Let it rest for 15 minutes before serving. Sprinkle with fresh thyme leaves.
Notes
- Slice the potatoes evenly: Make sure all slices are the same thickness (about 1/4 inch) so they cook evenly and don’t turn mushy or stay raw.
- Simmer, don’t boil: Keep the heat on medium when cooking the potatoes in cream—boiling can make the cream split and ruin the texture.
- Don’t skip the bay leaves: They add a soft background flavor that balances the richness of the cream and cheese.
- Only use part of the cream: Pour just enough cream mixture to reach below the top layer of potatoes—too much will make it soupy.
- Let it rest before serving: Wait at least 15 minutes after baking. This helps the layers set and makes it easier to slice and serve.