Dauphinoise Potatoes

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“This is a traditional and deliciously rich French dish. It goes with many things but serve it with steak for a real treat. The original recipe called for full-fat creme fraiche or double cream but I have since taken to making this with a half-fat creme fraiche and it's still wonderfully rich. I have also done this successfully with 200ml creme fraiche and 100ml milk.”

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F or 180 degrees Celsius.
  2. Peel the potatoes and slice them thinly.
  3. A mandoline or food processor is ideal for this job, but the cucumber slicer on the side of a cheese grater will work as well.
  4. You can also use a knife but it will take longer to make sure the slices are all the same thickness.
  5. Spread out the sliced, but unrinsed, potatoes and sprinkle with about 1/2 tsp of salt.
  6. Rub the slices together and leave for five minutes.
  7. This helps to soften and season the potatoes.
  8. Drain off any excess liquid from the potatoes and tip them into a pan with the creme fraiche.
  9. Salt and pepper lightly, then bring to a boil, reduce the heat immediately and let simmer for about 30 seconds.
  10. Meanwhile, rub an oven-proof casserole dish with the peeled garlic.
  11. Tip everything into the prepared dish.
  12. Spread the mixture evenly and cook for around 45 minutes until the top is browned and the potatoes are cooked.

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