This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Dauphinoise potatoes

These creamy, garlicky potatoes make a fabulous side dish for any Sunday roast.

Equipment and preparation: You will need a large gratin dish.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


  • 1 kg/2lb 4oz baking potatoes, peeled and placed in a bowl of cold water to prevent them from browning (use floury potatoes such as Russet, King Edward, Maris Piper or Desiree)
  • 3-4 cloves garlic
  • 500ml/17½fl oz double cream (you may need a bit extra)
  • salt and freshly ground black pepper