Delia Smith Dauphinoise Potatoes Recipe

Name: Delia Smith Dauphinoise Potatoes Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 900g potatoes, peeled and thinly sliced; 2 garlic cloves, halved; 300ml double cream; 150ml whole milk; 25g unsalted butter; Salt and black pepper; Pinch of nutmeg (optional)

This classic Dauphinoise potatoes recipe, inspired by the timeless style of Delia Smith, is the ultimate comfort side dish. Thinly sliced potatoes are baked slowly in cream and garlic until meltingly tender, with a golden, lightly crisp top. The texture is rich and silky, with a delicate balance of savoury flavours. It’s a straightforward dish to prepare, taking around 1 hour 30 minutes from start to finish, making it perfect for both Sunday roasts and special occasions.

Ingredients

For the Dauphinoise Potatoes

900g potatoes (Maris Piper or King Edward), peeled
2 cloves garlic, halved
300ml double cream
150ml whole milk
25g unsalted butter
Salt, to taste
Freshly ground black pepper
A pinch of freshly grated nutmeg (optional)

How to Make Delia Smith Dauphinoise Potatoes Recipe

Prepare the oven: Preheat the oven to 160°C fan (180°C conventional). Place a shelf in the middle so the potatoes cook evenly.
Prepare the potatoes: Slice the potatoes thinly, about 3mm thick. Do not rinse them, as the starch helps thicken the sauce.
Infuse the cream: Pour the cream and milk into a saucepan, add the garlic, and heat gently until just below boiling. Season with salt, pepper, and nutmeg.
Layer the dish: Rub a baking dish with butter. Arrange a layer of potatoes, then pour over some of the cream mixture. Repeat until all potatoes are used.
Bake the potatoes: Dot the top with butter and bake for 1 hour to 1 hour 15 minutes until tender and golden on top.
Rest before serving: Allow the dish to stand for 10 minutes before serving so it sets slightly and becomes easier to portion.

Tips

Why are my dauphinoise potatoes still firm?

This usually means they need more time in the oven. Slice the potatoes thinly and ensure they are fully submerged in the cream.

Can I make this dish ahead of time?

Yes, you can assemble it a few hours in advance and refrigerate. Bake just before serving for the best texture.

How do I get a golden top?

For a crisp finish, increase the oven temperature slightly for the last 10 minutes or place under a grill briefly.

Can I add cheese?

Traditional dauphinoise does not include cheese, but a light sprinkle of Gruyère can be added for extra richness if desired.

Serving Suggestions

Serve alongside roast beef or roast chicken
Pair with grilled lamb chops
Enjoy with steamed green vegetables
Perfect addition to a festive dinner table

Storage

Room Temperature

Do not leave out for more than 2 hours after cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently in the oven until hot throughout.

Freezing

Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best results.

Nutrition

Calories: 360 kcal
Carbohydrates: 28g
Protein: 5g
Fat: 26g
Saturated Fat: 16g
Sodium: 220mg

Note: Nutritional values are approximate and may vary depending on ingredients used.

FAQs

Do I need to parboil the potatoes first?

No, the potatoes cook slowly in the cream, which softens them perfectly without pre-cooking.

What potatoes are best for dauphinoise?

Floury varieties like Maris Piper or King Edward work best as they absorb the cream well.

Can I make dauphinoise without cream?

You can substitute with milk, but the dish will be less rich and creamy.

Why did my sauce split?

This can happen if the oven temperature is too high. Bake gently at a moderate temperature for best results.