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A close-up of a baked dish featuring golden-brown sliced potatoes in a creamy sauce. The top layer is slightly crispy and browned, with a rich and hearty appearance. The dish is in an oval baking dish on a wooden surface.

Dauphinoise Potatoes with Cheese

Lauren
When I'm trying to impress - whether it be for Christmas, Sunday Roast Dinner or Steak Night - these Dauphinoise Potatoes with Cheese always win me the votes!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine French
Servings 6
Calories 533 kcal

Ingredients
  

  • 1 kg potatoes approx. 0.8kg peeled & then thinly sliced
  • 350 ml double cream
  • 350 ml whole milk
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 2 cloves garlic finely chopped
  • 200 g comte grated
  • 80 g salted butter cubed

Instructions
 

  • Add 350 ml double cream, 350 ml whole milk, 1 teaspoon ground nutmeg, 1 teaspoon salt & 2 cloves garlic to pan and heat through slowly on medium heat until warm and gently bubbling
  • Whilst cream is heating, peel and thinly slice 1 kg potatoes (I use a mandolin, but cut them as finely as you can if you don’t have one)
  • Grate 200 g comte
  • Start layering the potatoes into a casserole dish (size in notes below) with mixed grated cheese in between the layers: potatoes, cheese, potatoes, cheese etc.
  • Pour cream mixture over potatoes and cover dish with kitchen foil
  • Put in oven at 180C fan / 200C / 400F or Gas Mark 6 for 45 minutes (Bake 1) - see 'To Prepare in Advance' section above for advice on how I would make these in advance
  • Take kitchen foil off, add little cubes of 80 g salted butter over the top of the potatoes and put back in oven for approx 30-45 mins (Bake 2)
  • Bring out of oven and allow to ‘settle’ for 10 mins before serving

Notes

Step-by-Step Photos: My blog post (above) includes helpful step-by-step photos to help guide you through making this recipe and build confidence whilst cooking. 
Baking Dish: 18cm x 24c m x 5cm / 7in x 9in x 2in 
Potato Slices: aiming for 5mm (½cm) thick
See 'To Prepare in Advance' section above for advice on how I would make these in advance for Christmas dinner etc. so you can get ahead on prep. 

Nutrition

Calories: 533kcalCarbohydrates: 33gProtein: 16gFat: 38gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 118mgSodium: 755mgPotassium: 841mgFiber: 4gSugar: 5gVitamin A: 1339IUVitamin C: 33mgCalcium: 443mgIron: 1mg
Keyword dauphinoise potatoes, dauphinoise potatoes with cheese, easy dauphinoise potatoes, potato gratin
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