Delia Smith Dauphinoise Potatoes Recipe

These creamy Delia Smith Dauphinoise Potatoes are made with King Edward or Desirée potatoes, crushed garlic, double cream, milk, butter, and a little freshly grated nutmeg. The result is a rich and savoury side dish with tender potato slices and a golden, bubbly top.

This Delia dauphinoise potatoes recipe makes enough for 2–3 people and is perfect with a cosy Sunday roast or holiday dinner.

Delia Smith Dauphinoise Potatoes Ingredients

• 1 lb (450g) good-quality potatoes, such as King Edward or Desirée
• 1 small clove garlic, crushed
• 5 fl oz (150ml) double cream (heavy cream)
• 5 fl oz (150ml) milk
• 1 oz (25g) butter
• Freshly grated nutmeg
• Salt
• Freshly milled black pepper

How To Make Delia Smith Dauphinoise Potatoes

1. Prepare the potatoes

Peel the potatoes and slice them very thinly. A wooden mandolin is ideal, but a sharp knife works just as well.

2. Wash away the excess starch

Place the potato slices in a bowl of cold water. Swill them around with your hands to remove the excess starch, then dry them very thoroughly with a clean tea towel.

3. Layer the potatoes

Arrange a layer of potato slices in a gratin dish. Sprinkle over some crushed garlic, salt, and pepper.

Repeat with the remaining potatoes, adding more seasoning between the layers.

4. Add the cream and milk

Mix the double cream and milk together in a cup or bowl. Pour the mixture evenly over the potatoes.

5. Add the nutmeg and butter

Grate a little fresh nutmeg over the top. Cut the butter into small pieces and dot them over the surface.

6. Bake

Place the dish on the highest shelf of the oven. Bake for 1½ hours, or until the potatoes are tender and the top is golden brown.

Recipe Tips

• Dry the potatoes well: After washing away the starch, dry the slices completely with a clean cloth. If they are wet, the sauce can become watery rather than rich and creamy.
• Slice evenly: Try to cut the potatoes to the same thickness so they cook evenly.
• Choose the right potatoes: King Edward or Desirée work particularly well because they absorb the cream and become soft and fluffy.
• Use the garlic evenly: Spread the crushed garlic between the layers so you get a gentle garlic flavour throughout.
• Let the potatoes rest: Leave the dish for about 10 minutes after taking it from the oven. This allows the creamy sauce to thicken slightly and makes the potatoes easier to serve.

What To Serve With Dauphinoise Potatoes

These potatoes are rich and filling, so they work best with simple proteins and green vegetables.

They are a classic accompaniment to roast beef or leg of lamb, and they are also delicious with grilled steak or roasted chicken.

For something fresh alongside the creamy potatoes, serve steamed green beans, garlic broccoli, or a crisp green salad with vinaigrette.

How Long To Cook Dauphinoise Potatoes

If you are wondering how long to cook dauphinoise potatoes, this recipe takes about 1½ hours in the oven. The potatoes should be tender and the top should be golden brown when ready.

Because the potatoes are sliced very thinly, there is no need to boil them first.

How To Store Dauphinoise Potatoes

• Refrigerate: Allow the potatoes to cool completely and store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, covered with foil, to prevent them from drying out.
• Freeze: You can freeze dauphinoise potatoes, although the cream sauce may separate slightly after thawing. Wrap the cooled dish tightly in plastic wrap and foil and freeze for up to 1 month. Thaw in the fridge overnight before reheating.

Delia Smith Dauphinoise Potatoes Nutrition Facts

Serving size: 1/3 of the recipe

• Calories: 410 kcal
• Total Fat: 32g
• Saturated Fat: 20g
• Cholesterol: 105mg
• Sodium: 150mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 5g

Frequently Asked Questions

Do I Need To Boil the Potatoes First?

No. You do not need to boil the potatoes first. The thin slices cook through in the cream and milk during the 1½-hour baking time.

Can I Add Cheese?

Traditional dauphinoise potatoes do not need cheese. The potatoes, cream, and milk create the rich texture and golden top.

If you prefer a cheesy version, you can add Gruyère or Cheddar during the last 20 minutes of baking.

Why Did My Sauce Curdle?

The sauce can curdle if the heat is too high or if low-fat milk is used. Full-fat milk and double cream give the smoothest result.

Can I Make Dauphinoise Potatoes Ahead of Time?

Yes. You can partially bake the potatoes for about 1 hour, allow them to cool, and then finish baking for 30 minutes before serving. This is particularly useful for a large holiday dinner.

Are Dauphinois Potatoes the Same as Dauphinoise Potatoes?

Yes. Dauphinois potatoes is another common way of referring to this style of creamy potato dish. You may also see misspellings such as dauphinose potatoes, dolphin potato, or delphin potatoes when searching online.

Is This a Good Potato Dauphinoise Recipe for UK Cooks?

Yes. This potato dauphinoise recipe UK cooks can easily make uses simple ingredients and straightforward steps. It is also a classic recipe for potato dauphinoise and works well as a side dish for a Sunday roast.

Are Dauphinoise Potatoes the Same as Boulangère Potatoes?

No. Potatoes boulangere Delia and boulangere potatoes Delia are different from creamy dauphinoise potatoes. Boulangère potatoes are traditionally cooked with stock rather than a cream and milk mixture.

Can I Buy Ready-Made Dauphinoise Potatoes?

Yes. Ready-made versions such as Lidl dauphinoise potatoes can be convenient when you are short on time. However, this homemade recipe uses fresh potatoes, cream, milk, garlic, butter, and nutmeg.

Are These the Same as Delia Smith Roasted Potatoes?

No. This is a creamy dauphinoise recipe rather than Delia Smith roasted potatoes, Delia roast potatoes, or Delia’s roast potatoes. Roasted potatoes are prepared differently and have a crispier texture.

Can I Serve These With Potato Salad?

Dauphinoise potatoes are a rich, creamy side dish, while potato salad Delia Smith is a different type of potato recipe. For this dish, roast beef, lamb, steak, chicken, and green vegetables make better pairings.

Delia Smith​ Dauphinoise Potatoes

Recipe by Mary Randolph

0.0 from 0 votes

Course: SidesCuisine: British

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Calories

410

kcal

Delia Smith Dauphinoise Potatoes feature thinly sliced King Edward potatoes baked slowly in a mixture of garlic-infused double cream and milk. The recipe creates a luxuriously soft and savory side dish with a golden, buttery crust.

Ingredients

• 1 lb (450 g) good-quality potatoes (King Edward or Desirée)

• 1 small clove garlic, crushed

• 5 fl oz (150 ml) double cream

• 5 fl oz (150 ml) milk

• 1 oz (25 g) butter

• Freshly grated nutmeg

• Salt and freshly milled black pepper

Directions

• Prep:Peel and thinly slice the potatoes. Rinse in cold water to remove excess starch, then dry thoroughly.
• Layer:Arrange the potato slices in a baking dish, seasoning each layer with garlic, salt, and pepper.
• Add the cream:Mix the cream and milk together, then pour evenly over the potatoes.
• Finish:Grate over a little nutmeg and dot the top with butter
• Bake:Place the dish on the highest shelf of the oven and bake for 1½ hours, or until the potatoes are tender and the top is golden brown.

Notes

• eep the potato slices as thin and even as possible so they cook evenly.
• Rinse the potatoes to remove excess starch, then dry them thoroughly to keep the sauce creamy.