Looking for the perfect side dish? In this video, Jack shows you how to make classic Dauphinoise Potatoes that are creamy, cheesy, and full of flavour! Whether you’re cooking for a family dinner or a special occasion, this French-inspired dish will be a hit. Learn how to layer thinly sliced potatoes, infuse rich cream with garlic, and top it off with the perfect amount of cheese for that golden crust.
Recipe
Ingredients:
3kg potatoes
200ml milk
Nutmeg
2l double cream
4 garlic clove, crushed or finely grated
150g mild cheese
Method
1. Preheat the oven to 120°C
2. Combine the cream, milk, garlic, salt, pepper & nutmeg and whisk thoroughly
3. Start by peeling the potatoes, then slice them thinly using a sharp knife or mandolin
4.Rub a 20 X 16 cm (8 x 6½ inch) ovenproof dish with butter, then evenly arrange the potato slices in the dish. Add cream between the layers, adding a small amount of cheese to the middle layer. Ensure to press the potato slices down to fully cover in cream
5. Bake in a bain marie in the oven for 2-3 hours or until the potato is tender and the top is nicely browned.
Video Chapters:
00:00 – Intro
00:08 – Preparing the Cream
02:00 – Preparing the Potatoes
03:08 – Layering the Potatoes
07:05 – Cooking the Potatoes
33 Comments
Absolutely fantastic, 😎👍👍
Got to cabbage before the butter came out 😂
Very good 👍
I am looking for all the disparaging comments from the "Clean Nazis" in videos of brown people using their fingers with rings cooking and then I remembered oh, it was never really about the cleanliness.
Looks like a dickheads place to me
And usually I’m never wrong
The swearing is unnecessary and is a sign on insecurity and dickheadiry
Sure the food is great
But I can cook very well myself so for me it’s a no no 🖕
Been making these for years in restaurant kitchens – no cheese. Been living in the region of France where this originated and my mrs is french from there with great cooks in the family – no cheese.
Fantastic recipe, but 2L cream, is that a typo in the recipe in the description? I used about 1L with 3kg potatoes.
In Canada we call em scalloped potatoes
Feeds 8 to 10? If one person were to smash through that, would that be wrong? Asking for a friend…
Lancaster way is lamb carrot celery at the bottom
is this what you would call scalloped potatoes? it sur
It looks very appetizing, even the photo makes me want to eat it!
I make these every Christmas. I use Swiss cheese and prosciutto
This guy is awful. You aren’t Ramsay, wind your neck in and shave your head.
Very useful tip on preparing the ingredients, thank you!
With a lot of fucking bland potatoes, Anthony Bourdain style. Keep up the spirit. The more you curse the better it tastes 😉
I made this following his recipe and OMG DELICIOUS!!! Potatoes are nice and soft and cooked through. I added a bit more cheese and it came out creamy, cheesy and melt in your mouth goodness!! Well done!!
Cheese in Dauphinoise??????
Made this version, have made many others as well. This was very good but the nutmeg was to much.
french onion soup mix brings this to the next level.
A killer recipe! The only thing is I think the proportions are wrong in the description, no way is this 2l of cream. I made this last night I have enough for 20 people ha
I have just put my try of this recipe in the oven…I just now see that it takes 2 to 3 hours to make…but it's okay I think it will be a great midnight snack 😂
People think Dauphinoise has cheese but it's the garlic reacting with dairy that makes it cheesy. Then people add it because they can taste cheese and assume it's part of the recipe.
What sort of spud do you use.
If that would be standing in front of me right now, I would just say, that I need time on my own and vanish. You can't beat Pomme Dauphine.
Looks like a coward's take on au gratin potatoes. Still, I bet it's delicious. More cheese.
Hi, Fallow. Quick question, I know how to convert cups to grammes but, how many grammes in a shit-load? 🙂
You can tell he never cooks anymore, ring on the finger.
Why not slice the potato into the cream then leave it for a few hours then make it. I just a thought he kept saying to let the potatoes soak up the cream.
This is a great recipe. I just made it and ate it with my family. The ratio of wet to dry ingredients is a perfect balance, zero excess grease or cream in any part of the dish. The large amount of a few simple spices was bold and flavourful. The tip to repeatedly press down the potatoes helped reduce the cream perfectly and also gave the dish incredible structural integrity. The thickness of the potato slices along with starting the dish with the cream mixture cold made for a perfectly cooked potato, I mean absolutely perfect al dente potatoes. I plan on buying a quality mandolin because these potatoes are making their way into my rotation.
i make this all the time and don't use salt or pepper or nutmeg or garlic, it tastes amazing without them, i dont like salt pepper so on, spoiles the taste
Chill it in the fridge overnight with weights on top it cuts better the next day for more consistent size pieces.
could you incorperate spinache in this also ?
"A shit load of pepper!"
Spoken like someone who doesn't need a recipe 😀