Delia Smith Dauphinoise Potatoes Recipe

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If you love a proper, classic potato gratin, this Delia Smith-inspired dauphinoise potatoes recipe is the one to keep in your back pocket. Thinly sliced potatoes bake in a garlicky cream mixture until they turn meltingly tender, with a softly set middle and a lightly golden top. It is straightforward to make, but it feels special on the table, especially alongside a Sunday roast. Total time is about 1 hour 35 minutes, most of which is hands-off baking.

Ingredients

For the potato layers

1 kg floury potatoes (Maris Piper or King Edward)
1 garlic clove, cut in half (for rubbing the dish)
Butter, for greasing the baking dish
1 tsp thyme leaves (optional)

For the cream mixture

300 ml double cream
250 ml whole milk
25 g unsalted butter
1 tsp fine sea salt (adjust to taste)
1/2 tsp freshly ground black pepper
Pinch of freshly grated nutmeg

Optional topping

1 to 2 tbsp freshly grated Parmesan (for extra colour and savoury finish)

How to Make Delia Smith Dauphinoise Potatoes Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Set a shelf in the middle so the dish bakes evenly and the top colours nicely.
Prepare the baking dish: Butter a medium baking dish (roughly 20 x 30cm). Rub the inside all over with the cut garlic clove, then discard the garlic or tuck it under the potatoes for a gentle flavour.
Slice the potatoes: Peel the potatoes and slice thinly, about 2 to 3mm. A mandoline makes this fast and even, but a sharp knife works too. Aim for consistent thickness so they cook at the same rate.
Warm the cream mixture: Add the cream, milk, butter, salt, pepper, and nutmeg to a saucepan. Warm over low to medium heat until the butter melts and the mixture is steaming. Do not let it boil.
Layer the potatoes: Arrange a layer of potato slices in the dish, overlapping slightly. Add a pinch of thyme if using. Continue layering until all potatoes are used, keeping the top fairly tidy for a nice finish.
Pour and press: Pour the warm cream mixture evenly over the potatoes. Press down gently with the back of a spoon so most slices are lightly submerged. If using Parmesan, sprinkle it over the top.
Bake covered: Cover the dish tightly with foil and bake for 45 minutes. This stage softens the potatoes and stops the top from drying out too early.
Bake uncovered: Remove the foil, then bake for 25 to 35 minutes more, until the top is golden and the cream is bubbling around the edges. It is ready when a small knife slides into the centre with little resistance.
Cool and set: Let the dauphinoise rest for 10 to 15 minutes before serving. This helps it set so you can spoon or slice it neatly, and it also tastes better once the cream has settled.

Tips

Why are my dauphinoise potatoes still hard in the middle?

This usually means the slices were a bit thick or the dish was baked uncovered too early. Slice 2 to 3mm if you can, keep the foil tightly sealed for the first bake, and test the centre with a knife. If needed, re-cover with foil and bake in 10-minute bursts until tender.

How do I stop the cream splitting or looking oily?

Keep the cream mixture just warm, not boiling, before it goes into the oven. Also avoid very high heat throughout. If your oven runs hot, bake at 190°C (170°C fan) and extend the time slightly for a gentler finish.

What potatoes work best for a Delia Smith-style dauphinoise?

Floury potatoes like Maris Piper or King Edward turn soft and creamy. Waxy potatoes hold their shape but can take longer and stay firmer, so they are less “melt-in-the-mouth” in a classic dauphinoise.

How do I get a golden top without drying it out?

Uncover for the final bake only, and keep the dish on the middle shelf. If the top browns too quickly, lay foil loosely over the top for the last 10 to 15 minutes.

Serving Suggestions

Roast chicken, turkey, or glazed ham
Beef roast, steak, or sausage casserole
Pan-seared salmon with lemony greens
A crisp green salad with mustard vinaigrette to cut through the richness

Storage

Room temperature

Let the dish cool, then keep it at room temperature for up to 2 hours. After that, refrigerate for food safety.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat in a 180°C oven, covered with foil, for 20 to 25 minutes, then uncover for 5 minutes to re-crisp the top. The microwave works in a pinch, but the oven keeps the best texture.

Freezing

You can freeze dauphinoise potatoes, but the cream can change texture slightly on thawing. Freeze in portions for up to 2 months. Thaw overnight in the fridge, then reheat covered in the oven until piping hot throughout.

Nutrition

Calories: 390 kcal
Carbohydrates: 33 g
Protein: 7 g
Fat: 26 g
Saturated Fat: 16 g
Sodium: 420 mg

Nutrition values are estimates and will vary depending on ingredients, brands, and portion size.

FAQs

Can I make Delia Smith dauphinoise potatoes ahead of time?

Yes. Bake the dish, cool it, then refrigerate (covered) for up to 24 hours. Reheat at 180°C (160°C fan) covered with foil for about 25 minutes, then uncover for 5–10 minutes until hot and bubbling.

Do dauphinoise potatoes need cheese?

Traditional gratin dauphinois is usually cheese-free and relies on cream, milk, and garlic for flavour. If you like a slightly deeper savoury top, a light sprinkle of Parmesan is lovely, but keep it subtle so it stays true to the classic texture.

Should I rinse the potatoes first?

For dauphinoise potatoes, don’t rinse after slicing. The starch helps the cream mixture thicken and set into that classic, silky gratin texture.

What is the best dish size for dauphinoise potatoes?

A dish around 20 x 30cm (or similar) gives a good depth, so the potatoes cook through while still letting the top brown. If your dish is much deeper, allow extra time; if it’s larger and shallower, start checking earlier.

Why is my dauphinoise watery?

Watery dauphinoise usually comes from using very waxy potatoes, slicing too thickly, or not baking long enough uncovered at the end. Use floury potatoes, slice evenly, and let it bubble and reduce uncovered so the sauce thickens.

Delia Smith Dauphinoise Potatoes Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: Side DishCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Total time

minutes

Calories

390

kcal

hour

minutes

Creamy, tender Delia Smith-style dauphinoise potatoes baked until softly set with a golden top. A classic, comforting side dish that pairs beautifully with roast chicken, beef, or a simple green salad.

Ingredients

1 kg floury potatoes (Maris Piper or King Edward)
1 garlic clove, cut in half (for rubbing the dish)
25 g unsalted butter, plus extra for greasing
300 ml double cream
250 ml whole milk
1 tsp fine sea salt (or to taste)
1/2 tsp freshly ground black pepper
Pinch of freshly grated nutmeg
1 tsp thyme leaves (optional)
1–2 tbsp freshly grated Parmesan (optional, for a golden top)

Directions

Preheat the oven to 200°C (180°C fan). Grease a medium baking dish and rub it all over with the cut garlic clove.
Peel the potatoes and slice them thinly (about 2–3mm). Keep slices a similar thickness for even cooking.
In a saucepan, warm the cream, milk, butter, salt, pepper, and nutmeg until the butter melts. Do not boil.
Layer the potatoes in the dish, slightly overlapping. Sprinkle thyme between layers if using.
Pour the warm cream mixture over the potatoes. Press down gently so most slices are covered.
Cover tightly with foil and bake for 45 minutes.
Remove foil and bake for 25–35 minutes more, until bubbling and golden, and a knife slides in easily.
Rest for 10–15 minutes before serving so the gratin sets and slices neatly.

Notes

For the creamiest texture, use floury potatoes and slice them evenly (a mandoline helps).
If the top browns too quickly, cover loosely with foil for the final 10–15 minutes.
Some versions are cheese-free, but a light Parmesan dusting gives a lovely golden finish without overpowering the cream.