This creamy, cheesy potato bake it’s perfect for family dinners, holidays, or any cozy meal. Made with thin slices of potato, garlic cream, and lots of melty cheese, it’s rich, flavorful, and super comforting. Simple ingredients, easy to prep, and always a crowd-pleaser.

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Ingredients Needed:

1 1/2 cups cream
2 garlic cloves
30g / 2 tbsp unsalted butter
1.25 kg / 2.5 lb starchy potatoes
1 tsp salt
1/4 tsp pepper
2 1/2 cups gruyere cheese
2 tsp thyme leaves

How To Make Dauphinoise Potatoes Recipe?

Mix the cream and garlic: in a jug, stir together the melted butter, full-fat cream, and minced garlic until combined. Set aside.
Prep the potatoes: peel the starchy potatoes and slice them thinly, about 3mm thick. Using a mandoline makes this faster and more even.
Build the first layer: in a baking dish, spread out one-third of the potato slices. Pour over one-third of the cream mixture, then sprinkle with a third of the salt, pepper, and fresh thyme. Scatter 3/4 cup of the grated cheese on top.
Repeat the layers: repeat the same process for the second and third layers, but don’t add cheese to the top layer yet. Just finish with the cream and seasoning.
Bake covered: cover the dish with foil and bake in a preheated 180°C oven for 1 hour 15 minutes, or until the potatoes in the center are soft when poked with a knife.
Add the final cheese and finish baking: remove the foil, sprinkle the remaining cheese on top, and bake uncovered for another 10–15 minutes until golden and bubbly. Let it sit for 5 minutes before serving.

Recipe Tips:

Use the right potatoes: always choose starchy potatoes like russet or maris piper. They soak up the cream and get soft and tender—don’t use waxy ones, they won’t cook the same.
Slice potatoes evenly: try to cut all the slices to the same thickness (about 3mm) so they cook at the same speed. If some are too thick, they’ll stay hard in the middle.
Don’t skip the cover while baking: covering the dish traps steam and helps the potatoes cook all the way through. If you bake it uncovered from the start, the top may burn while the inside stays raw.
Test with a knife before adding cheese: poke the middle with a knife before you add the final cheese topping. It should slide in easily—if not, bake it longer with the foil on.
Let it rest before serving: give it 5–10 minutes after baking before you serve. This helps it set a bit and makes it easier to slice and serve without falling apart.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover dauphinoise potatoes cool completely at room temperature. Once cooled, transfer them to an airtight container or cover the baking dish with foil. Store in the fridge for up to 4 days.
Freeze: Let the potatoes cool fully, then wrap them tightly or place them in a freezer-safe container. Freeze for up to 2 months.
Reheat: place the leftovers in a non-stick pan over low heat with a splash of cream or milk. Cover and let it warm slowly, stirring now and then until fully heated.

Nutrition Facts:

Calories: 390 kcal
Total Fat: 27g
Saturated Fat: 17g
Cholesterol: 90mg
Sodium: 390mg
Potassium: 570mg
Total Carbohydrate: 28g
Dietary Fiber: 3g
Sugars: 2g
Protein: 12g

Try More Nigella Lawson Recipes:

Nigella Chicken Lasagna Recipe
Nigella Sausage Tray Bake Recipe

Nigella Dauphinoise Potatoes Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

390

kcal

Ingredients

1 1/2 cups cream
2 garlic cloves
30g / 2 tbsp unsalted butter
1.25 kg / 2.5 lb starchy potatoes
1 tsp salt
1/4 tsp pepper
2 1/2 cups gruyere cheese
2 tsp thyme leaves

Directions

Mix the cream and garlic: in a jug, stir together the melted butter, full-fat cream, and minced garlic until combined. Set aside.
Prep the potatoes: peel the starchy potatoes and slice them thinly, about 3mm thick. Using a mandoline makes this faster and more even.
Build the first layer: in a baking dish, spread out one-third of the potato slices. Pour over one-third of the cream mixture, then sprinkle with a third of the salt, pepper, and fresh thyme. Scatter 3/4 cup of the grated cheese on top.
Repeat the layers: repeat the same process for the second and third layers, but don’t add cheese to the top layer yet. Just finish with the cream and seasoning.
Bake covered: cover the dish with foil and bake in a preheated 180°C oven for 1 hour 15 minutes, or until the potatoes in the center are soft when poked with a knife.
Add the final cheese and finish baking: remove the foil, sprinkle the remaining cheese on top, and bake uncovered for another 10–15 minutes until golden and bubbly. Let it sit for 5 minutes before serving.

Notes

Use the right potatoes: always choose starchy potatoes like russet or maris piper. They soak up the cream and get soft and tender—don’t use waxy ones, they won’t cook the same.
Slice potatoes evenly: try to cut all the slices to the same thickness (about 3mm) so they cook at the same speed. If some are too thick, they’ll stay hard in the middle.
Don’t skip the cover while baking: covering the dish traps steam and helps the potatoes cook all the way through. If you bake it uncovered from the start, the top may burn while the inside stays raw.
Test with a knife before adding cheese: poke the middle with a knife before you add the final cheese topping. It should slide in easily—if not, bake it longer with the foil on.
Let it rest before serving: give it 5–10 minutes after baking before you serve. This helps it set a bit and makes it easier to slice and serve without falling apart.