Delia Smith Dauphinoise Potatoes

Delia’s Dauphinoise Potatoes are the kind of thing you make when you want to spoil someone — or yourself — rotten. Think velvety layers of Yukon Golds, drenched in a rich cream and milk mixture, subtly perfumed with garlic, thyme, and nutmeg, all crowned with golden Gruyère. It’s not diet food. It’s not pretending to be. It’s pure, unapologetic comfort — and it absolutely slaps with roast chicken, grilled mushrooms, or even just a big fork and your sofa.

I made this the first time for a date night in, when I was trying to impress but also couldn’t face anything fiddly. And let me tell you, it worked. The house smelled like a French bistro, the potatoes came out bubbling and bronzed, and we both ate in total silence for the first five minutes. That, my friends, is love.

Why You’ll Love It

• Seriously creamy and rich — this is not your average side dish
• Golden cheesy topping that forms the perfect crust
• Elegant enough for dinner parties, easy enough for Tuesday night
• Make-ahead friendly — even better the next day
• Customisable — add leeks, swap cheeses, go wild
• Pairs with just about everything — beef, lamb, or a leafy green salad if you’re feeling saintly

Ingredients

• 1 tbsp unsalted butter
• 8 oz Gruyère cheese, freshly grated
• 2½ lbs Yukon Gold potatoes, peeled and thinly sliced
• 3 garlic cloves, minced
• 2 cups heavy cream
• 2 cups whole milk
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• ½ tsp ground nutmeg
• 2 dried bay leaves
• 1 tsp fresh thyme leaves (plus extra to serve if you like)

How to Make It

Prep your dish and preheat:

Butter a 9×13-inch baking dish (or any 4-quart dish that fits your oven) and preheat to 350°F (180°C). You don’t want to skip the butter — it gives the edges that lovely golden crisp.

Slice those spuds:

Peel your potatoes and slice them into thin rounds — about ¼ inch thick. A mandoline helps here if you’ve got one, but a sharp knife and some patience will do just fine.

Simmer the flavour base:

Place the potato slices in a big pot with the garlic, milk, cream, salt, pepper, nutmeg, and bay leaves. Heat gently until just boiling, then simmer for 5–7 minutes, stirring occasionally. You want the potatoes softened but not falling apart. Fish out the bay leaves once you’re done.

Start layering the love:

Use a slotted spoon to transfer half the potato mixture into the baking dish. Spread evenly, then sprinkle over half of your Gruyère.

Finish the layers:

Repeat with the rest of the potatoes. Pour about 2 cups of the creamy liquid over the top — just enough to come close to the surface but not drown it. Add the rest of the cheese. (And no, this is not the time to be stingy.)

Bake to golden perfection:

Pop it in the oven and bake uncovered for 40–45 minutes. You’re aiming for golden brown, bubbling edges, and potatoes so tender a butter knife slides right through.

Let it rest (seriously):

Take it out and let it sit for at least 15 minutes before serving. It’ll set up just enough to slice, and the flavours get even better.

Common Mistakes and How to Dodge Them

Why are my potatoes still crunchy?
Either they were sliced too thick or you didn’t simmer them long enough. Give them a few extra minutes on the stove next time — you want them just fork-tender.

The top is brown but the inside is soupy — help!
You probably added too much of the cream mixture. Stick to about 2 cups in the dish — the rest can be saved for a sneaky pasta sauce later.

Why did my cheese go oily on top?
Store-bought pre-shredded cheese often has anti-caking agents. Always go for freshly grated — Gruyère if possible.

It’s too salty — what now?
Watch out for salt in the cheese. Next time, taste the cream mixture before baking and season carefully.

Storage and Reheating

• Fridge: Cool completely and store in an airtight container for up to 3 days.
• Freezer: Yes! Slice and freeze in portions. Wrap well. Keeps for 2 months.
• Oven Reheat: Cover with foil and bake at 350°F for 20–25 mins. Remove foil for the last 5 mins if you want the top crispy again.
• Microwave: Works fine in short bursts. Add a splash of milk to prevent drying out.

Frequently Asked Questions

Can I use another type of potato?
Yes, as long as they’re waxy and hold their shape — Charlotte or Maris Piper will work. Avoid anything too floury.

What if I don’t have Gruyère?
Comté or Emmental are great swaps. Or a sharp cheddar if you want something more British.

Can I make this ahead of time?
Absolutely. Assemble it, refrigerate (unbaked), and bake when ready. You may need to add 5–10 minutes to the bake time from cold.

Can I make it vegetarian?
Yes — just double-check your cheese is made with veggie rennet.

Nutrition Facts (Per Serving):

• Calories: 576.8 kcal
• Fat: 38.9g
• Saturated Fat: 24.1g
• Carbs: 38g
• Sugar: 2.4g
• Fiber: 1.7g
• Protein: 15.7g
• Sodium: 300mg (varies with cheese)

More Delia Smith Recipe:

• Delia Smith Salmon And Asparagus Quiche
• Delia Smith Cheese Scones
• Mary Berry Cheese And Onion Pie Recipe