Dauphinoise Potatoes

Every now and then you see a fellow blogger’s creation that takes your fancy. Rather than leave a comment ‘I want to make that’ and then immediately forget about it, you just go ahead and make it. Now such a thing happened when I found this recipe for Dauphinoise potatoes by the Greedy Frog. I found it via another blog but I can’t remember which one, yes I can it’s at 5 Kinds of Rice

Anyway the key thing with the recipe is that, contrary to popular belief, there is no room for cheese. Unfortunately I couldn’t deal with that revelation so I shoved a load of cheese in mine.

Now what I liked about this particular recipe was the way it served up – a lovely fondanty stack of layered potatoes.


  • One non-stick loaf tin or a dish, well buttered
  • 2 cloves of garlic
  • about 2 oz of butter cut into little chunks
  • 3 or 4 large potatoes (depending on the size of your dish)
  • 2 eggs
  • 1 pint of milk
  • half a small tub of creme fraiche (optional)
  • Cheese (again optional)
  • Ground nutmeg and dried herbs

First off butter the loaf tin:

Peel the potatoes and slice thinly (2 to 3mm thick). Whisk the eggs into the milk:

What’s with that bloody wine glass? Its in every post I do…

Put four or five lumps of butter in the bottom of the tin and place a layer of potatoes on top:

Add some of the milk and egg mix to the tin and then, if using, add some lumps of cheese:

Repeat this process until you run out of stuff or reach the top of the tin. Dot the remaining butter on the top and sprinkle with herbs and nutmeg:

Bake in the oven for an hour or so at about 180 C or until the potatoes let a knife pass through them easily:

We served ours up with some salmon fillet with chilli sauce – definitely a winner!

Look at those lovely layers of stacked creamy potatoes…

44 thoughts on “Dauphinoise Potatoes

  1. Absolutely love it! Yes, I am guilty of stockpiling recipes that I want to make too! But I can see how the combination of potatoes, butter, milk, and cheese might prove irresistible 🙂 Great looking dish!

  2. That’s definitely my sort of dish, lots of comfort in there. I’ve never tried the nutmeg on the top, but my mum used to make a lovely white sauce with nutmeg to go on top of cauliflower so having been reminded of it, I will certainly try the nutmeg on my next go at Dauphinoise Potatoes. Lovely dish, beautifully written up. Yum!

  3. Lol at the addition of cheese! This is what cooking is all about isn’t it? Cook what you feel like eating, nevermind what the recipe says!
    Oh, and I like the wine glass, too! I always seem to have one kicking about in my kitchen as well… 😀

    • We are actually surprised over here – this kind of thing usually happens on the other side of the world – and over here we have a saying – when America sneezes, Britain catches a cold…

  4. Well I’m printing this one out now before we lose power AGAIN! Probably have to wait until Hurricane Sandy blows through before cooking, but it really looks awesome. Cripes, we’re just on the very fringe of the storm now & things are looking bad. At least we got the basics – my husband went out last night for any final critical things & came back with more batteries & potato chips. Should be fine with that.

      • We lucked out west of Boston – had a transformer blow at the very beginning of the storm & were only down for a few hours. Lots of flickering so I wasn’t about to start a meal & get halfway through. New York & New Jersey – all I can say is Wow! They are going to be a long time getting back to normal. The flooding is unbelievable & still lots of people w/o power. Now I hear by next week though we’re probably going to get a Nor’Easter which for us will be snow, cold & wind. Thinking about getting a generator.

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