Potato Dauphinoise Recipe: A Creamy and Classic French Dish

Potato dauphinoise, or Gratin Dauphinois, is a classic French dish featuring layers of thinly sliced potatoes baked in a rich and creamy sauce until tender and golden. Perfect for family meals, festive gatherings, or as a side dish for roasts, this decadent recipe is a crowd-pleaser.

This guide provides a step-by-step recipe for making the perfect potato dauphinoise, along with tips for achieving the ultimate creamy and flavorful results.

Table of Contents

1. What is Potato Dauphinoise?
2. Ingredients for Potato Dauphinoise
3. How to Make Potato Dauphinoise
4. Tips for the Perfect Potato Dauphinoise
5. Serving Suggestions
6. FAQs About Potato Dauphinoise
7. Conclusion
8. Meta Description

What is Potato Dauphinoise?

Potato dauphinoise is a creamy potato bake from the Dauphiné region of France. Unlike gratin dishes that include cheese, traditional dauphinoise focuses on simplicity, combining thinly sliced potatoes with cream, milk, garlic, and seasoning. The result is a rich, melt-in-your-mouth side dish that pairs beautifully with meats, poultry, or fish.

Ingredients for Potato Dauphinoise

To make this classic dish, you’ll need:

• 1kg (2.2 lbs) waxy potatoes (Maris Piper or Charlotte)
• 300ml double cream
• 300ml whole milk
• 2 garlic cloves, minced
• 50g unsalted butter (for greasing)
• ½ tsp ground nutmeg
• 1 tsp salt
• ½ tsp black pepper

Optional:

• 50g grated Gruyère or Parmesan (if desired for a gratin-style topping)

How to Make Potato Dauphinoise

Step 1: Prepare the Potatoes

1. Peel and Slice:
   • Peel the potatoes and slice them thinly (about 3mm thick) using a mandoline or a sharp knife.
2. Rinse and Dry:
   • Rinse the slices under cold water to remove excess starch, then pat them dry with a clean towel.

Step 2: Prepare the Cream Mixture

1. Heat the Cream and Milk:
   • In a saucepan, combine double cream, whole milk, garlic, nutmeg, salt, and pepper. Heat gently until warm but do not boil.
2. Taste and Adjust:
   • Taste the mixture and adjust seasoning if necessary.

Step 3: Layer the Potatoes

1. Grease the Dish:
   • Generously butter a baking dish to prevent sticking.
2. Layer the Potatoes:
   • Arrange the potato slices in overlapping layers. Pour a little of the cream mixture over each layer.
3. Repeat:
   • Continue layering until all the potatoes and cream are used. Ensure the top layer is well-coated with cream.

Step 4: Bake the Dauphinoise

1. Preheat the Oven:
   • Preheat your oven to 160°C (140°C fan) or Gas Mark 3.
2. Bake:
   • Cover the dish with foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes, or until the top is golden and the potatoes are tender when pierced with a knife.

Tips for the Perfect Potato Dauphinoise

1. Choose the Right Potatoes:
   • Use waxy varieties like Maris Piper or Charlotte for the best texture.
2. Slice Thinly and Evenly:
   • Uniform slices ensure even cooking and a creamy texture.
3. Don’t Skimp on Cream:
   • The rich cream mixture is essential for achieving the signature taste and texture.
4. Avoid Boiling the Cream:
   • Gently warm the cream mixture to prevent curdling.
5. Let It Rest:
   • Allow the dauphinoise to rest for 5-10 minutes before serving to set the layers.

Serving Suggestions

Potato dauphinoise pairs beautifully with:

1. Roasts:
   • Serve alongside roast beef, lamb, or chicken.
2. Seafood:
   • Complements baked salmon or grilled prawns.
3. Vegetarian Options:
   • Pair with a crisp green salad or roasted vegetables for a hearty vegetarian meal.
4. Festive Feasts:
   • Ideal for holiday dinners with turkey, ham, or duck.

FAQs About Potato Dauphinoise

1. Can I prepare potato dauphinoise in advance?
   • Yes, assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake just before serving.
2. Can I add cheese to potato dauphinoise?
   • Traditional recipes don’t include cheese, but Gruyère or Parmesan can be added for extra richness.
3. Can I freeze potato dauphinoise?
   • Freezing is not recommended as the texture may become grainy upon reheating.
4. What’s the difference between dauphinoise and gratin potatoes?
   • Dauphinoise focuses on cream and milk, while gratin includes cheese and often breadcrumbs.
5. What’s the best way to reheat dauphinoise?
   • Reheat in the oven at 160°C (140°C fan) for 20-25 minutes or until heated through.
6. Can I use semi-skimmed milk instead of whole milk?
   • Whole milk is preferred for creaminess, but semi-skimmed can be used with slightly reduced liquid.
7. How do I prevent the dish from becoming watery?
   • Use starchy potatoes and avoid over-rinsing to retain some starch for binding.
8. Can I make it dairy-free?
   • Substitute cream and milk with plant-based alternatives like oat or almond cream, though the flavor will differ.

Conclusion

Potato dauphinoise is a timeless French classic that combines simplicity with indulgence. With its rich, creamy layers and golden crust, this dish is the perfect side for any occasion. Follow this recipe to create a comforting and elegant dish that will impress family and friends alike.