Pommes Dauphinoise

Pommes Dauphinoise

This dish of Pommes Dauphinoise, is a French classic! It is unbelievable, it is just so tasty and yet it is so easy to make!

Not to be mistaken with a gratin, there is no cheese to be seen in this dish, but you wouldn’t believe it!

I was watching Rick Stein’s French Odyssey and he stopped off at an Auberge for lunch and Pommes Dauphinoise was served up to go with the roast meat. So I tried this myself as it was so easy to prepare. It is a total hit and can basically go with everything. You can bump up the seasoning and even add more garlic and cream, but this recipes is how we like it!

Important tip is to season in between every layer of potato otherwise you will have a not so tasty dish!

Serves 4:


  • 50 g butter
  • 350 ml double cream
  • 350 ml whole milk
  • 2 bay leaves
  • 2 garlic cloves, peeled and crushed
  • 1 kg waxy potatoes, such as charlotte, peeled
  • Nutmeg
  • Salt and pepper to season

Preparation method:

Preheat the oven to 170°C/325°F/Gas mark 3.

Peel your potatoes and slice very thin slices either with a knife or mandolin. You can also use a food processor to do this, you can even leave the skins on if you want a more rustical taste.

Smear your baking dish with butter. Crush your garlic with the flat of your knife , sprinkle some good sea salt over the garlic and with the flat of your knife, work it into a paste.

Spread the garlic paste over the baking dish.

Pour the milk and cream into a saucepan with the 2 bay leaves and slowly bring to a bowl and let it simmer for a couple of minutes then remove from the heat and take out the bay leaves.

Now start laying the potatoes into the dish. After each layer season with salt and black pepper.

Pour the warm milk and cream over the layered potatoes and grate some nutmeg over the top and pop into the oven for 45 minutes to an hour until it looks nice and golden crisp on top!

Serve with basically any kind of meat, great with roast lamb!