Dauphinoise Potatoes

Rich and creamy dauphinoise potatoes are definitely worth the effort and wait!

Serves 6

Prep: 15 minutesCook: 50 minutes approximately


1.35kg potatoes e.g. Maris Piper, peeled1.2 litres milkNutmeg, freshly gratedSea salt, to taste30g unsalted butter150ml double cream110g grated Gruyere cheese1 clove garlicGround white pepper, to taste


  • Preheat oven to 190C/gas 5.

  • Thinly slice the potatoes and drop into a bowl of cold water, rinse, drain and repeat three to four times.

  • Place the milk, nutmeg, salt and half of the butter in a large saucepan. Bring to the boil, stirring occasionally. Add the potatoes and return to the boil.

  • Drain and discard the liquid.

  • Prepare the topping, combine cream, half the cheese and more nutmeg.

  • Rub the bottom of the baking dish with garlic and remaining butter.

  • Carefully pour in the potatoes. Shake to even the potatoes out.

  • Pour over the cream mixture and sprinkle with reserved cheese.

  • Place baking dish in the oven and bake for about 40 minutes-1 hour, or until golden and potatoes are cooked through.