Hairy Bikers Dauphinoise Potatoes Recipe

This creamy dauphinoise potatoes recipe is the perfect side dish for any dinner. It’s made with thin slices of potato, garlic, and rich double cream, baked low and slow until soft and golden. Comforting, simple, and always a crowd-pleaser.

Ingredients Needed:

• 1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper, or Desiree, sliced into thin slices, about 3mm/⅛in thick
• 3–4 garlic cloves, grated
• 500ml/17½fl oz double cream (you may need a bit extra)
• Salt and freshly ground black pepper

How To Make Dauphinoise Potatoes Recipe?

1. Preheat the oven: set it to 160C.
2. Season the potatoes: place the sliced potatoes and grated garlic in a large bowl. Sprinkle with salt and pepper, then toss to coat.
3. Add the cream: pour in the double cream and mix until all the potato slices are well coated.
4. Layer in a dish: transfer everything into a large gratin dish. Press the potatoes down with a spoon or your hands to make a tight, even layer.
5. Check the cream level: the cream should come just below the top layer of potatoes. If not, top up with a little more cream.
6. Bake until tender: place in the oven and bake for 1 to 1½ hours, or until the potatoes are soft and the top is golden.

Recipe Tips:

• Slice the potatoes evenly: try to keep the slices the same thickness (about 3mm) so they all cook at the same time. Uneven slices can turn mushy or stay hard.
• Use enough cream to cover: make sure the cream reaches just under the top potato layer. If it looks too dry, add a bit more cream before baking.
• Press down the layers firmly: after adding everything to the dish, press down the potatoes well. This helps them cook evenly and gives that nice layered look.
• Don’t rush the baking: cook low and slow. Turning up the heat will split the cream and ruin the texture. Stick to the recipe temperature.
• Check for doneness with a knife: poke a knife through the center before taking it out. If it slides in easily, the potatoes are soft and ready.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover dauphinoise potatoes cool to room temperature. Once cooled, place them in an airtight container and store them in the fridge for up to 3 days.
• Reheat: Place the potatoes in a non-stick pan over low heat. Cover with a lid and warm slowly, stirring gently if needed, until fully heated.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 27g
• Saturated Fat: 17g
• Cholesterol: 100mg
• Sodium: 220mg
• Potassium: 650mg
• Total Carbohydrate: 30g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 4g

Try More Hairy Bikers Recipes:

• Hairy Bikers Chicken Cacciatore Recipe
• Hairy Bikers Slow Cooker Sausage Casserole Recipe

Hairy Bikers Dauphinoise Potatoes Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

30

minutes

Calories

350

kcal

This creamy dauphinoise potatoes recipe is the perfect side dish for any dinner. It’s made with thin slices of potato, garlic, and rich double cream, baked low and slow until soft and golden. Comforting, simple, and always a crowd-pleaser.

Ingredients

• 1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper, or Desiree, sliced into thin slices, about 3mm/⅛in thick

• 3–4 garlic cloves, grated

• 500ml/17½fl oz double cream (you may need a bit extra)

• Salt and freshly ground black pepper

Directions

• Preheat the oven: set it to 160C.
• Season the potatoes: place the sliced potatoes and grated garlic in a large bowl. Sprinkle with salt and pepper, then toss to coat.
• Add the cream: pour in the double cream and mix until all the potato slices are well coated.
• Layer in a dish: transfer everything into a large gratin dish. Press the potatoes down with a spoon or your hands to make a tight, even layer.
• Check the cream level: the cream should come just below the top layer of potatoes. If not, top up with a little more cream.
• Bake until tender: place in the oven and bake for 1 to 1½ hours, or until the potatoes are soft and the top is golden.

Notes

• Slice the potatoes evenly: try to keep the slices the same thickness (about 3mm) so they all cook at the same time. Uneven slices can turn mushy or stay hard.
• Use enough cream to cover: make sure the cream reaches just under the top potato layer. If it looks too dry, add a bit more cream before baking.
• Press down the layers firmly: after adding everything to the dish, press down the potatoes well. This helps them cook evenly and gives that nice layered look.
• Don’t rush the baking: cook low and slow. Turning up the heat will split the cream and ruin the texture. Stick to the recipe temperature.
• Check for doneness with a knife: poke a knife through the center before taking it out. If it slides in easily, the potatoes are soft and ready.