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Classic potato dauphinoise (‘Dolphin potatoes’)

Classic potato daupinoise

I cannot believe that I am only just posting this recipe. After 4 1/2 years I am only just getting around to sharing it with you! We make this quite a bit. It’s real, proper, indulgent, classic cookery. No one (in their right minds) will not like this sumptuous potato dish. It’s so easy and yet so impressive. A great one to make if entertaining, or you just fancy a treat. We had it yesterday with slow roasted pork belly and steamed cavelo nero.

The kids love it – especially Arthur. Years back, I made it from a recipe. Delia’s, I think it was. But now we’ve made it that many times we just make it, our way. Some things we stick to: waxy potatoes; milk and cream; thyme rather than nutmeg; plenty of seasoning; no cheese; just a small amount of garlic.

We often like to call this dish Dolphin potatoes, because it’s funnier than dauphinoise (and easier to say). Serve with roast meat, sausages or fish, or simply a salad – making this the centrepiece.

Makes: enough for 4-6

Takes: 15 minutes prep + 2 hours cooking


  • About 1kg waxy red skinned potatoes
  • 1 fat cloves of garlic, crushed or chopped very finely
  • 1 tablespoon fresh thyme (dried is fine, bit fresh is better)
  • 300ml double cream
  • 200ml whole milk
  • Salt and pepper
  • Butter, for greasing dish and dotting on top


  1. Preheat oven to 150C.
  2. Slice your potatoes thinly. No more than 1/2 cm wide.
  3. Butter a large baking dish. Mix milk and cream.
  4. Layer up the potatoes. On top of each layer season well, sprinkle garlic and thyme. Add a slosh of milk and cream. Repeat till all gone.
  5. Cover with foil and bake for 2 hours. For last half an hour remove foil.

Classic potato daupinoise


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