Looking for the ultimate comfort food to add a touch of elegance to your dinner table? This Potato Dauphinoise recipe is creamy, cheesy, and packed with flavour, making it a delightful addition to any meal. Made with simple ingredients like potatoes, cheese, milk, and spices, this dish is easy to prepare and sure to impress!
Why you'll love this dish
This Potato Dauphinoise is the perfect side dish for a Sunday roast, Thanksgiving dinner, or even a simple weeknight meal. The creamy sauce, tender potatoes, and gooey cheese make it irresistible. Plus, it’s versatile—serve it alongside roasted vegetables, a hearty stew, or even a crisp green salad for a complete meal.
Tips for success
- Slice potatoes thinly: Use a mandoline slicer for even slices that cook uniformly.
- Choose the right cheese: Gruyère adds a nutty richness, but you can use a sharp Cheddar for a stronger flavour.
- Experiment with spices: The cumin adds a subtle warmth, but feel free to adjust or add nutmeg for a more traditional touch.
Variations to try
Make this Potato Dauphinoise your own by experimenting with these delicious variations:
- Garlic & Herb Twist: Add minced garlic and fresh thyme to the sauce for a fragrant touch.
- Meaty Upgrade: Layer cooked bacon or thinly sliced ham between the potato layers for a heartier dish.
- Vegan Version: Replace the cheese with a plant-based alternative, the milk with almond or oat milk, and the roux with a cornstarch slurry for a creamy vegan option.
- Spicy Kick: Sprinkle a pinch of smoked paprika or chili flakes into the sauce for a fiery kick.
How to make the dauphinoise?
Preheat the oven to 180°C/350°F. In a small bowl, mix the flour, salt, black pepper, and cumin.
Heat the olive oil in a saucepan over medium heat. Slowly whisk in the flour mixture to form a roux, then gradually add the milk, stirring continuously until the sauce thickens.
Arrange half of the potato slices in a greased baking dish, overlapping slightly to create layers. Pour half of the sauce evenly over the potatoes and sprinkle with half of the grated cheese.
Repeat with another layer of potatoes, sauce, and cheese.
Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
Let it cool for 5 minutes before serving. Enjoy!
Perfect Potato Dauphinoise
Ingredients
- 11 baby potatoes
- 300 g grated cheese
- 700 ml milk
- 4 tbsp flour heaped
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 180°C/350°F. In a small bowl, mix the flour, salt, black pepper, and cumin.
- Heat the olive oil in a saucepan over medium heat. Slowly whisk in the flour mixture to form a roux, then gradually add the milk, stirring continuously until the sauce thickens.
- Arrange half of the potato slices in a greased baking dish, overlapping slightly to create layers. Pour half of the sauce evenly over the potatoes and sprinkle with half of the grated cheese.
- Repeat with another layer of potatoes, sauce, and cheese.
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
- Let it cool for 5 minutes before serving. Enjoy!