Easy Dauphinoise Potatoes Recipe

This dauphinoise potato recipe is layers of potatoes, with cream, minced garlic and cheese. It is cooked for almost 2 hours over low heat and would be excellent served as a side dish with most meals.


4-5 medium sized potatoes, peeled and thinly sliced
1 1/2 cups gruyere cheese, grated
salt & fresh ground black pepper
3/4 pint wholemilk or cream
2-4 garlic cloves, peeled and crushed
2 sprigs fresh dill, finely chopped
1/8 cup margarine or butter
1/2 cup grated cheese, for topping

Serves 4-6


Preheat the oven to 300F

Grease an oven proof baking dish.

Peel and wash the potatoes and cut them into 1/4 inch slices.

Layer the sliced potatoes into the baking dish. Have them slightly overlapping.

Lightly season with salt and pepper between the layers.

On top of each potato layer, sprinke a layer of grated cheese.

Using a saucepan, heat the milk with the crushed garlic and dill and bring to a gently boil.

Pour the hot cream over the potatoes and sprinkle a layer of cheese on top.

Cover the dish with aluminum foil.

Place into the preheated oven and bake for

1 3/4 hours or until the potatoes are soft.

If the top has not browned, remove the aluminum foil and bake a little longer until the top is golden brown.

Serve hot.