Delia Smith​ Dauphinoise Potatoes Recipe

This creamy Delia Smith Dauphinoise Potatoes is made with King Edward potatoes, crushed garlic, double cream, milk, and a pinch of nutmeg. The result is a rich, savory side dish with tender potato slices and a golden, bubbly top. This recipe makes a perfect accompaniment for a cozy Sunday roast or a holiday dinner, serving enough for 2 to 3 people.

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Delia Smith Dauphinoise Potatoes Ingredients

• 1 lb (450 g) good-quality potatoes (King Edward or Desirée are best)
• 1 small clove garlic, crushed
• 5 fl oz (150 ml) double cream (heavy cream)
• 5 fl oz (150 ml) milk
• 1 oz (25 g) butter
• Freshly grated nutmeg
• Salt
• Freshly milled black pepper

How To Make Delia Smith Dauphinoise Potatoes

1. Prep the potatoes: Peel the potatoes and slice them very thinly. A wooden mandolin (a slicing tool) is excellent for this, but a sharp knife works too.
2. Remove the starch: Plunge the potato slices into a bowl of cold water. Swill them round and round with your hands to wash away the excess starch, then dry them very thoroughly in a clean tea cloth.
3. Layer the dish: In a gratin dish (a shallow baking dish), arrange a layer of potato slices. Add a sprinkling of crushed garlic, salt, and pepper. Repeat with another layer of potatoes and seasoning.
4. Add the cream mixture: In a separate cup or bowl, mix the double cream and milk together. Pour this liquid evenly over the potatoes.
5. Add finishing touches: Sprinkle a little freshly grated nutmeg over the top, then add the butter in small flecks over the surface.
6. Bake the potatoes: Place the dish on the highest shelf in the oven. Bake for 1 ½ hours until the potatoes are tender and the top is golden brown.

Recipe Tips

• Dry the Potatoes Well: After washing the starch off the potatoes, make sure you dry them completely with a cloth. If they are wet, the sauce will become watery instead of rich and creamy.
• Slice Uniformly: Try to keep your potato slices the same thickness. This ensures that every piece cooks at the same rate, so you don’t end up with some hard and some mushy slices.
• Choose the Right Potato: Use a floury potato variety like King Edward or Desirée. These absorb the cream better and become fluffier than waxy potatoes.
• Watch the Garlic: Distribute the crushed garlic evenly. You want a subtle hint of garlic in every bite, not a large clump in one spot.
• Let it Rest: When you take the dish out of the oven, let it sit for about 10 minutes before serving. This allows the cream sauce to thicken slightly and makes it easier to serve.

What To Serve Dauphinoise Potatoes

These potatoes are rich and filling, so they pair best with simple proteins and green vegetables. They are the classic partner for roast beef or a leg of lamb. They also taste delicious alongside a juicy grilled steak or roasted chicken.

To balance the richness of the cream, serve a side of steamed green beans, garlic broccoli, or a crisp green salad with a vinaigrette dressing.

How To Store Dauphinoise Potatoes Leftovers

• Refrigerate: Allow the potatoes to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven covered with foil to prevent them from drying out.
• Freeze: You can freeze these potatoes, but be aware that the cream sauce may separate slightly when thawed. Wrap the cooled dish tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge overnight before reheating.

Delia Smith Dauphinoise Potatoes Nutrition Facts

Serving Size: 1/3 of the recipe

• Calories: 410 kcal
• Total Fat: 32g
• Saturated Fat: 20g
• Cholesterol: 105mg
• Sodium: 150mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 5g

Frequently Asked Questions

• Do I need to boil the potatoes first? No, you do not need to boil them. Because you slice the potatoes very thinly and bake them for a long time (1.5 hours) in the liquid, they will cook through perfectly in the oven.
• Can I add cheese to this recipe? Authentic Dauphinoise potatoes do not use cheese; they rely on the starch from the potatoes and the cream to create the crust. However, if you prefer a cheesy version (Gratin Savoyard), you can sprinkle Gruyère or Cheddar on top during the last 20 minutes of baking.
• Why did my sauce curdle? The sauce can curdle if the heat is too high or if you use low-fat milk. Stick to full-fat milk and double cream (heavy cream) for the most stable and smooth sauce.
• Can I make this ahead of time? Yes, you can bake it partially (for about an hour), let it cool, and then finish baking it for 30 minutes before serving. This is a great strategy for big holiday dinners.

Try More Recipes:

• Delia Smith​ Cranberry Relish Recipe
• Delia Smith Chestnut Stuffing​ Recipe
• Delia Smith Cheese Souffle Recipe