Dauphinoise potatoes

Dauphinoise potatoes

Last updated on August 7th, 2015

Dauphinoise potatoes

By AnCapaillMor Published: August 31, 2014

  • Yield: 1 (4 Servings)
  • Prep: 10 mins
  • Cook: 40 mins
  • Ready In: 50 mins

Irish Translation-skinny sliced spuds with cream and fancy stuff that's not cabbage.



  1. Peel and finely slice the potatoes, use a slicer, i find the skinnier the better. You can use any potato really, i have a thing for rooster potatoes so i use them. Layer these into an oven proof dish or flat foil oven proof container. sprinkle a bit of salt and pepper.
  2. In a small pot add your finely sliced onions, cream, garlic and nutmeg and stir. Sprinkle in a little bit of salt and pepper. Gently heat up the mixture, do not bring boil, you're just softening up the onions a bit. you can put in any cream really, if you're not bothered with calories creme fraiche is best.
  3. Pour your cream mixture over the layered potatoes. Mix them around a bit. Put into a preheated over at 200° celsius. After around 20 mins sprinkle your cheese on top. I find a mixture of cheddar and mozzarella is best, you get the cheddar taste and that stringy mozzarella texture. 20-25 later it's ready to go.