Dauphinoise potatoes

In this classic French recipe, James Martin indulges in wafer-thin potato slices, simmered in lashings of cream. More potato recipes
By James Martin
Dauphinoise potatoes
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 900 g King Edward potatoes
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 25 g butter
  • 400 ml double cream
  • 400 ml full-fat milk
  • 50 g cheddar cheese, grated
  • 100 g mozzarella


1. Peel and slice the potatoes as thinly as you can; a mandolin is a handy gadget to use for this.

2. In a large saucepan, lightly fry the shallots and garlic in the butter for 1-2 minutes. Add the milk and cream and bring to a simmer.

3. Add the potatoes to the pan and continue simmering for about 8-10 minutes until they're tender.

4. Preheat a grill to hot.

5. Season well and tip the potatoes into a heatproof serving dish. Scatter over the grated Cheddar, and break the mozzarella into bite-sized pieces and dot over the surface.

6. Place the dish under a hot grill for a couple of minutes to melt the cheese and colour the surface. Serve straight away.

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