biography picture of Jon Noble
QR code

Dauphinoise Cream Potatoes

Cowbridge Kitchen

Ever since Sir Walter Raleigh introduced the potato into Ireland in 1589 , it has become a staple part of our diet, and can be cooked and used in many different ways.

This dauphinoise potato recipe is basically cream potatoes with onions & garlic. The French invented the method of cooking a dish of sliced potatoes topped with grated cheese and this is called Potato Gratin.

These potatoes are a great way of adding an extra touch of quality to any meal, I serve these with my Homemade Chicken Kiev's as well as Beef en Croute.

Please read our Ad Policy
This recipe takes 1hr 50 minutes to make
20 mins Prep time
1hr 30 mins to Cook
Cooking timer Time
Nutritional Facts
This is for 116g serving
Calories: 233
Protein: 4.1g
Fat: 17g
Carbohydrates: 14g
Fiber: 3.6g
Sugar: 1.8g
Nutritional information Nutrition
This will serve upto 4 people Table for Two Servings
Tricky : This recipe is a bit difficult
Some experience is needed to make these
This recipe is not for the novice
Chefs hat Difficulty
note pad and pencil

Although these are called Dauphinoise they are more like a cream cheese potato bake.

Available to Print on Desktop

V vegetarian
Pound sign

Cost to make:
£4.53 / $5.73(Est.)

shopping cart

Shop ...
Oven Dish,

▼ Other recipes in this category
  • Gratin Potatoes
  • Mashed Potatoes
  • Parsnip Mash
  • Related Video
    Video may vary from this recipe

    How to make Dauphinoise

    Gratin Dauphinoise potatoes is a French dish of sliced potatoes, onion and Garlic drenched in a milk solution and baked in the oven.

    In this recipe I have adapted the method a little and made a roux to slightly thicken the sauce so that the potatoes hold together better.

    If you are looking for a more authentic recipe then you can check out my potato Gratin recipe for the slow cooker.

    Please read our Ad Policy
    serving tray Cuisine:French
    printer fb logo youtube logo instragram logo dailymotion logo

    Print Recipe on Desktop


    6-7 Potatoes
    1 Brown Onion
    1 teaspoon of lazy garlic
    splash of olive oil
    100 g butter
    400 ml Full Fat Milk
    100 ml Dry White Wine
    40 g Plain Flour
    50 g Grated Cheese

    Cooking Instructions

    1. Dice the onion and mix together with the garlic and oil.
    2. Thinly slice the potatoes, no need to peel them .
    3. Melt the butter in a saucepan , then fry off the onions and garlic until soft.
    4. Put the milk into a microwave and heat up , do not boil.
    5. Add the flour to the onions and butter, mix to form a paste.
    6. Combine the white wine into the paste.
    7. Add the hot milk to the pan , and whisk until thickened. Allow this to simmer for about 10 minutes so that the flavour develops.
    8. Coat the bottom of an ovenproof dish with a ladle full of the sauce , then continue to add the sliced potatoes in layers to the ovenproof dish.
    9. Once the dish is 3 quarters full with potatoes , cover with the rest of the sauce.
    10. Cover the dish with tin foil and bake in the oven at 180 c for about 1 hour.
    11. Remove the tin foil , and cover the sauce with cheese. Continue cooking for another 20 minutes so that the cheese is brown.
    Please read our Ad Policy
    Chefs Tips

    Try different types of cheese in this recipe if you want to change the flavour.

    Although I have peeled the potatoes in this recipe, you can leave the skins on if you like, just wash them first.