I mean it when I say this might be the most comforting thing you’ll ever eat from a baking dish.
Dauphinoise is one of those dishes that feels a bit posh when you say it out loud, but let me tell you — at heart, it’s pure comfort food. Creamy, cheesy, garlicky layers of soft potatoes with crispy golden edges… it’s basically a hug disguised as dinner. The Hairy Bikers’ take on it is exactly what you want it to be: indulgent, a bit over the top, and completely worth the calories.
I made this last winter on one of those damp, dreary evenings where you’ve had it with soup and want something that sticks. I remember standing by the oven, fork in hand, just poking the edges for crispy bits like an absolute goblin. No regrets. Zero.
Why You’ll Love It
- Proper indulgent — cream, cheese, butter… it’s not holding back.
- That golden top, though — like a cheese crust dream.
- Surprisingly easy — slice, simmer, layer, bake. Done.
- Perfect make-ahead — reheats beautifully the next day.
- Works with anything — chicken, lamb, roast veg, or just a fork.
- No faffy ingredients — just real stuff, no fluff.
Ingredients
- 1 tbsp unsalted butter (for greasing)
- 8 oz Gruyère cheese, grated (about 2 packed cups)
- 2½ lbs Yukon Gold potatoes (or any waxy ones)
- 3 garlic cloves, minced
- 2 cups heavy cream
- 2 cups whole milk
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp ground nutmeg
- 2 dried bay leaves
- 1 tsp fresh thyme (or dried, if that’s all you’ve got)
How to Make It
Butter the dish like you mean it:
Start by preheating your oven to 350°F (180°C). Grab a 9×13 baking dish and give it a good smear of butter. Don’t skimp — it helps everything crisp up on the edges (plus, butter is never a bad idea).
Simmer the spuds in creamy goodness:
Peel and thinly slice the potatoes — aim for about ¼ inch thick. Pop them into a big saucepan with the milk, cream, garlic, salt, pepper, nutmeg, and bay leaves. Bring it to a gentle bubble over medium-low heat and let it all simmer for 6-ish minutes. Stir now and then so nothing catches.
Give the mixture a moment:
Once the potatoes are just fork-tender (not mushy!), take the pan off the heat. Fish out the bay leaves and let it cool for a few minutes while you grate the cheese or pretend you haven’t eaten half of it already.
Layer it up like lasagne:
Spoon half the potato slices into the buttered dish using a slotted spoon — don’t pour all the liquid in just yet. Add a nice layer of cheese. Then repeat with the rest of the potatoes and pour in about 2 cups of the creamy liquid — enough to come just under the top layer. Sprinkle over the remaining cheese.
Bake it till bubbly and golden:
Into the oven it goes for 40–45 minutes. You want it bubbling around the edges and golden on top. If it’s being shy, whack the grill on for a couple of minutes at the end.
Rest before digging in:
Let it sit for at least 10–15 minutes. I know, I know — but it firms up as it cools, and the flavour’s even better once it’s had a moment to settle.
Common Mistakes and How to Dodge Them
Why is my dauphinoise watery?
You probably poured in too much of the cream mixture. Save a bit — you don’t need to drown it.
My potatoes aren’t cooked through.
They either weren’t sliced thin enough, or you didn’t simmer them long enough before baking. Give ’em a head start next time.
It’s bland — help!
More salt! Potatoes are thirsty little things. Taste your creamy mix before layering.
Top didn’t brown?
Chuck it under the grill for 2 minutes — but don’t wander off. Cheese burns fast.
Storage and Reheating
- Fridge: Cool leftovers completely, then cover and store for up to 3 days.
- Freezer: Yep — freeze slices wrapped in foil or a freezer-safe dish for up to 2 months.
- Oven reheat: 350°F (180°C) for 15–20 minutes, covered with foil to keep it moist.
- Microwave: 2–3 mins per slice on medium. It won’t stay crisp, but it’ll still be dreamy.
- Air fryer: Pop slices in at 350°F for 8–10 mins. The top gets crispy again — so good.
Frequently Asked Questions
Can I use different cheese?
Of course. Gruyère is classic, but sharp cheddar, Emmental, or even mozzarella all work. Go with what you’ve got.
Can I leave the skins on the potatoes?
Yes! Just scrub them well. It’ll be a bit more rustic but still lovely.
Is this gluten-free?
It should be, yes — just double-check that your cream and cheese are safe if you’re sensitive.
Can I make it ahead?
Definitely. Bake it, cool it, chill it, and reheat before serving. Some say it’s even better the next day.
Nutrition Facts (Per Serving):
- Calories: 576.8 kcal
- Fat: 8.9g
- Saturated Fat: 6.1g
- Carbs: 11.7g
- Protein: 2.7g
- Sodium: 0.3g
- Sugar: 2.4g
- Fibre: 1.7g
More Hairy Bikers Recipe:
Hairy Bikers Potato Dauphinoise
Description
Creamy, cheesy, garlicky and golden — this rich and rustic dauphinoise is the ultimate comfort side, perfect with roasts or simply on its own with a fork.
Ingredients
Instructions
- Preheat oven to 350°F. Butter a 9×13″ baking dish.
- Simmer potatoes in milk, cream, garlic, spices & bay for 5–7 mins.
- Remove bay leaves. Layer half the potatoes in dish, add cheese.
- Repeat layers. Pour over 2 cups of cream mix. Top with more cheese.
- Bake 40–45 mins until golden and bubbling.
- Rest 10–15 mins before serving. Top with thyme if you fancy.
Notes
- Don’t pour in all the cream — just enough to cover.
- Use a mandolin for even slices if you’ve got one.
- Want a sharper kick? Add a little Dijon to the cream.
- For a full meal, layer in some sautéed mushrooms or leeks too.