Easy potato dauphinoise

Parmesan & garlic

Easy potato dauphinoise

Easy potato dauphinoise

Serves Serves 6
Time Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 330 17%
  • Fat 18.4g 26%
  • Saturates 9.3g 47%
  • Sugars 3.3g 4%
  • Salt 0.8g 13%
  • Protein 10.4g 21%
  • Carbs 32.7g 13%
  • Fibre 2.9g -
Of an adult's reference intake
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  • 1 onion
  • 1 kg Maris Piper potatoes
  • 1 whole nutmeg , for grating
  • 2 cloves of garlic
  • 1 x 300 ml tub of single cream
  • 4 anchovies in oil , from sustainable sources (optional)
  • 75 g Parmesan cheese
  • 2 fresh bay leaves
  • ½ a bunch of fresh rosemary, thyme or sage , (10g)
  • olive oil
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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Peel and halve the onion. Wash and finely slice the potatoes, then very finely slice with the onion using patient knife skills, on a mandolin (use the guard!) or in a food processor.
  3. Tip the potatoes and onion into a large sturdy roasting tray and season with a pinch of sea salt and black pepper. Grate over a few scrapings of nutmeg and crush in the unpeeled garlic cloves and pour in the single cream.
  4. Tear in the anchovies (if using) and finely grate over most of the Parmesan. Add the bay leaves, pick in the herbs and add 2 tablespoons of olive oil. Use your clean hands to mix and toss everything together, then put the tray over a medium heat. Pour in 300ml of boiling kettle water, cover tightly with tin foil and leave on the heat for 5 minutes.
  5. Remove the tin foil. Finely grate over the remaining Parmesan. Drizzle the remaining thyme sprigs with oil, scatter on top and put into the oven on the top shelf to cook for 30 minutes, or until golden brown and bubbling.


Do you put cheese on top of potato dauphinoise?
Traditionally you wouldn’t add cheese but it adds a great tang and extra depth of flavour, so we’ve used it here.

Why is my dauphinoise watery?
If your roasting tray is too small the liquid won’t reduce as quickly, so be sure to pick a large one. Also, don’t forget to simmer on the hob for 5 minutes (step 4) before baking. If your dauphinoise is too watery, pop the pan back onto the hob after baking and simmer to reduce to your desired consistency.

Can you reheat potato dauphinoise?
Yes, simply cover with foil to stop the top from going too dark and reheat for 20 minutes in a preheated oven at 200°C, or until piping hot. You can reheat in the microwave by transferring any leftovers into a microwave-safe dish, covering with cling film and cooking on high for 3-minute bursts, checking after each time until it is piping hot.

What do you serve with potato dauphinoise?
A super-indulgent serving suggestion would be a lovely steak or pork chop. Salmon would work beautifully here, as would braised or roasted veggies such as cabbage or chard, beetroot and fennel.