There’s just something about dauphinoise potatoes that feels like a hug from the oven. The first time I made these, it was for a rainy Saturday roast — you know, one of those slow-moving days where you’ve got time to stand around peeling potatoes and sniffing garlic-covered fingertips. It felt like the kind of dish that earns its keep with every golden bubbling corner.
I followed Rick Stein’s version mostly by the book the first time — well, except for the bit where I nearly forgot the garlic paste and had to smear it in after layering two-thirds of the spuds. Still turned out lush. The top went all golden and crisp, and that cream-milk combo soaked into the potatoes like some kind of dairy sorcery.
Why You’ll Love It
- Ridiculously creamy. We’re talking silky, indulgent, proper comfort food.
- Simple ingredients, fancy outcome. Looks posh. Made with fridge basics.
- Perfect for roast dinners. Especially next to lamb or beef with loads of gravy.
- The leftovers reheat beautifully. Honestly, might taste even better the next day.
- Customisable. Want to add a bit of gruyère on top? Go on then.
- It smells amazing. Like garlic and love had a baby.
Ingredients
- 50g butter
- 350ml double cream
- 350ml whole milk
- 2 bay leaves
- 2 garlic cloves, peeled and crushed
- 1kg waxy potatoes (Charlotte or similar), peeled
- Freshly grated nutmeg
- Salt and black pepper, to taste
How to Make It
Get the oven going:
Preheat your oven to 170°C (fan 150°C) or Gas 3. This dish loves a slow, steady bake — none of that high-heat rush job.
Slice the spuds:
Peel the potatoes, then slice them really thin. A mandoline is your best mate here, but a sharp knife and some patience work too. They should be thin enough to bend but not paper-thin like crisps.
Make the garlic paste:
Smash the garlic with a pinch of salt until it turns into a rough paste. You don’t want chunks of garlic sneaking into bites — just lovely, mellow flavour spread throughout.
Butter + garlic the dish:
Grease your baking dish with the butter, then smear the garlic paste all over the base. Don’t skip this bit — it’s what gives that deep, mellow garlicky hit.
Warm the creamy mix:
In a saucepan, gently heat the cream, milk, and bay leaves until just about to simmer. Don’t boil it! Take it off the heat and fish out the bay leaves.
Layer it up:
Start layering the potatoes in the dish, overlapping slightly. Between each layer, sprinkle a little salt and pepper. Keep going until you run out of spuds.
Pour and bake:
Pour the warm cream mixture over the top — it should just cover the potatoes. Grate a bit of nutmeg over the top and pop it in the oven. Bake for 45–60 minutes, until the top is golden and the cream is bubbling round the edges.
Common Mistakes and How to Dodge Them
Why did it go watery?
You might’ve used a floury potato (like Maris Piper). Stick to waxy ones. And let it rest before cutting — it thickens as it cools.
My cream curdled!
Too hot, too fast. Keep the oven gentle and don’t boil the cream mixture on the stove.
It’s undercooked in the middle.
Check your slice thickness. Too thick = crunchy potatoes. Also, give it enough time — and don’t be afraid to cover with foil halfway through if the top browns too quickly.
Forgot the garlic…
Been there. Stir some roasted garlic into the cream mix next time as a sneaky recovery.
Storage and Reheating
Fridge: Cool it, cover it, and it’ll last up to 4 days.
Freezer: Wrap portions tightly and freeze for up to 5 months. Defrost overnight.
Oven: Reheat at 180°C, covered with foil, for 15–20 mins.
Microwave: Works fine in short bursts, but loses some crisp on top.
Frequently Asked Questions
Can I add cheese?
Absolutely. Gruyère or Parmesan grated over the top before baking = magic.
Can I prep this in advance?
Yes! Assemble it and pop it in the fridge unbaked, covered. Bake when ready.
Do I have to peel the potatoes?
Nope! I sometimes leave the skins on for a more rustic feel — just scrub ’em well.
Can I make it dairy-free?
You can try with oat cream and a plant-based milk, but it won’t be quite the same.
Nutrition Facts (Per Serving)
- Calories: 296 kcal
- Fat: 20g
- Saturated fat: 12g
- Carbohydrates: 23g
- Sugars: 3g
- Protein: 6g
- Sodium: 180mg
Try More Rick Stein Recipes:
Rick Stein Dauphinoise Potatoes
Description
Layers of tender potatoes soaked in garlic-scented cream and milk, with a golden top that’s pure heaven.
Ingredients
Instructions
- Preheat oven to 170°C (Gas 3). Grease dish with butter and garlic paste.
- Heat cream, milk, and bay gently — then remove bay.
- Layer sliced potatoes in dish, seasoning each layer.
- Pour over cream mix, grate nutmeg on top.
- Bake for 45–60 mins until golden and bubbling.
Notes
- Use waxy potatoes like Charlotte or Desiree for best results.
- Let it sit 10 minutes before serving so it firms up.
- Cover with foil halfway through if browning too quickly.
- Add cheese if you want, but it’s lush even without.