Potato Dauphinoise

A classic recipe, which can accompany roast lamb or it can be served as a lunch or supper dish with a simple green salad. The potatoes need to be very thinly sliced.


40g (1½ oz) butter

2 cloves garlic, crushed

700g (1 lb 9 oz) potatoes, peeled and thinly sliced


Black pepper

284ml (9 fl oz) single cream

15g (½ oz) melted butter


Fresh chives

Serves 4-6


1. Butter an 18cm square dish.

2. Beat the butter and crushed garlic together. Arrange a layer of potatoes in the base of the dish, dot with a little garlic butter and grind over salt and black pepper. Repeat this layering, finishing with garlic butter dotted on the top of the final layer of potatoes.

3. Pour the cream over the potatoes. Place the dish on the grid shelf placed on the floor of the baking oven and cook for 40 minutes then brush with a little melted butter and return to the oven for about 20-25 minutes until the potatoes are cooked and golden brown.

4. Garnish with fresh chives and serve at once.

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