James Martin Dauphinoise Potatoes are a rich, comforting classic made with thinly sliced potatoes baked slowly in cream, garlic, and butter. The texture is soft and tender with a lightly golden top, while the flavour is deeply savoury and indulgent without being heavy. This is a straightforward oven baked dish that feels luxurious but is very manageable for home cooks. From start to finish, it takes about 1 hour and 20 minutes.
Ingredients
For the potato layers
- 1 kg floury potatoes, peeled
- 1 garlic clove, cut in half
- 25 g unsalted butter, for greasing
- Salt, to taste
- Freshly ground black pepper, to taste
For the cream mixture
- 300 ml double cream
- 100 ml whole milk
- 1 small bay leaf
- A few sprigs of fresh thyme
- Freshly grated nutmeg, a small pinch
How to Make James Martin Dauphinoise Potatoes
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Rub an ovenproof dish generously with the cut garlic, then grease well with butter.
- Slice the potatoes: Slice the potatoes thinly using a sharp knife or mandoline. Aim for even slices so they cook at the same rate.
- Warm the cream: Place the double cream, milk, bay leaf, thyme, and nutmeg into a saucepan. Heat gently until just below simmering, then remove from the heat and set aside for 5 minutes to infuse.
- Layer the dish: Arrange a layer of potatoes in the dish, slightly overlapping. Season lightly with salt and pepper. Repeat until all the potatoes are used.
- Add the cream: Remove the herbs from the cream mixture, then pour it evenly over the potatoes. Press the potatoes down gently so they are mostly submerged.
- Bake slowly: Cover the dish with foil and bake for 50 minutes. Remove the foil and return to the oven for a further 20 to 25 minutes until golden and tender.
- Rest before serving: Remove from the oven and leave to stand for 10 minutes. This helps the layers settle and makes serving easier.
Tips for Perfect Dauphinoise Potatoes
How do I stop the potatoes from curdling?
Keep the oven temperature moderate and avoid boiling the cream. Gentle heat gives a smooth, silky finish.
Should the potatoes be fully covered in cream?
They should be mostly submerged but not swimming. Press them down gently before baking if needed.
Can I prepare this in advance?
Yes. Assemble the dish, cover, and refrigerate for up to 24 hours. Bring to room temperature before baking.
Why are my potatoes still firm?
The slices may be too thick or the dish too deep. Thin, even slices cook best.
Serving Suggestions
- Roast beef, lamb, or chicken
- Grilled sausages or pork chops
- Steamed green beans or buttered cabbage
- A crisp green salad to balance the richness
Storage
Room temperature
Do not leave dauphinoise potatoes at room temperature for more than 2 hours.
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Freezing
Freezing is not recommended as the cream can split and the texture may become grainy.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 28 g
- Protein: 5 g
- Fat: 22 g
- Saturated fat: 14 g
- Sodium: 180 mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I make dauphinoise potatoes ahead of time?
Yes, you can assemble the dish up to a day in advance and keep it covered in the fridge. Bake it fresh for the best texture.
What type of potatoes work best for dauphinoise?
Floury potatoes like Maris Piper or King Edward work best as they soften beautifully and absorb the cream.
Can I add cheese to this recipe?
Traditional dauphinoise does not include cheese, but you can add a small handful of grated Gruyère for extra richness if you like.
How do I know when dauphinoise potatoes are done?
Insert a knife into the centre. It should slide in easily with no resistance and the top should be lightly golden.
James Martin Dauphinoise Potatoes
Course: Side DishCuisine: FrenchDifficulty: Easy6
people20
minutes1
hour10
minutes90
minutes320
kcal1
hour30
minutesRich and creamy dauphinoise potatoes made with thinly sliced potatoes, garlic, and double cream. A classic French side dish perfect for roast dinners.
Ingredients
1 kg floury potatoes, peeled
300 ml double cream
100 ml whole milk
1 garlic clove, halved
25 g unsalted butter
1 bay leaf
Fresh thyme
Salt and black pepper
Directions
- Preheat the oven to 180°C or 160°C fan and grease an ovenproof dish with garlic and butter.
- Slice the potatoes thinly and evenly.
- Gently heat the cream, milk, bay leaf, thyme, and nutmeg until just below simmering.
- Layer the potatoes in the dish, seasoning each layer lightly.
- Pour over the infused cream and press potatoes down gently.
- Cover with foil and bake for 50 minutes.
- Remove foil and bake for another 20 to 25 minutes until golden and tender.
- Rest for 10 minutes before serving.
Notes
- Slice potatoes evenly for best results.
- Do not boil the cream.
- Let the dish rest before serving.
