Potato Dauphinoise

Name: Potato Dauphinoise
Prep time: 15 min
Cook time: 70 min
Yield: 6
Ingredients: 1 tsp Salt; 1 tbsp Butter; 2lb / 1kg Russets or Maris Pipers, (peeled (or any variety of starchy potato)); 1 cup / 250ml Double/Heavy Cream; 1 cup / 250ml Whole Milk ((don't sub semi-skimmed or skimmed)); 1 cup / 100g Gruyere, (grated (or enough to comfortably cover the top)); 2 cloves of Garlic, (peeled & lightly crushed with the palm of your hand); 1/4 - 1/2 tsp Black Pepper; 1/4 tsp Ground Nutmeg

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There truly is nothing more comforting than Potato Dauphinoise. With just a few tips & tricks, here I'll show you how to make the most delicious Potato Dauphinoise imaginable!

By: Dontgobaconmyheart (via Dontgobaconmyheart)

Last Updated: Mar 1, 2026

Prep: 15 mins

Cook: 70 mins

Yields: 6

Ingredients

1 tsp Salt
1 tbsp Butter
2lb / 1kg Russets or Maris Pipers, (peeled (or any variety of starchy potato))
1 cup / 250ml Double/Heavy Cream
1 cup / 250ml Whole Milk ((don't sub semi-skimmed or skimmed))
1 cup / 100g Gruyere, (grated (or enough to comfortably cover the top))
2 cloves of Garlic, (peeled & lightly crushed with the palm of your hand)
1/4 - 1/2 tsp Black Pepper
1/4 tsp Ground Nutmeg

Instructions

In a pot, add 1 cup/250ml milk & cream and combine with 1 tsp salt, 1/2-1/4 tsp black pepper, 1/4 tsp nutmeg and 1 crushed clove of garlic. Bring to a very gentle simmer and allow to infuse for 5 or so mins, then take out your garlic. Don't allow to rapid bubble or foam, this risks the liquid curdling.
Meanwhile, slice your potatoes into very thin rounds (approx 3-4mm or 1/8"). I find this easiest by slicing a thin layer off the base of the potato in order to stabilize when cutting. You can also use a mandoline.