Hairy Bikers Dauphinoise Potatoes Recipe
This classic French-inspired side dish gets the Hairy Bikers treatment with their signature hearty, no-nonsense style. Thinly sliced potatoes are simmered in a garlicky cream and milk mixture, layered in a baking dish, topped with gruyère cheese, and baked until golden and bubbling. Think silky soft potatoes with a rich, creamy sauce and a crispy, cheesy top—pure indulgence. It’s vegetarian, ready in just over an hour, and clocks in at around 450 calories per generous serving.
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Baking
- Cuisine: British
Ingredients
Potatoes
- 1kg floury potatoes (Maris Piper or King Edward work best—choose firm ones that slice cleanly)
Dairy and Aromatics
- 500ml double cream
- 500ml whole milk
- 3 garlic cloves, crushed (fresh is best—none of that jarred stuff if you can help it)
- Pinch of freshly grated nutmeg (optional but gives that classic warmth)
Cheese and Seasoning
- 100g Gruyère cheese, grated (or strong cheddar for a more everyday version)
Plus, butter for greasing the dish, salt and freshly ground black pepper. Easy global swap: Use single cream if you want it lighter. Total cost? Usually under a fiver for four generous servings.
Instructions
Preheat your oven to 180°C/160°C fan/gas 4 and generously butter a 20x30cm baking dish. In a large saucepan, gently heat the cream, milk, crushed garlic, nutmeg, salt and pepper until just simmering. Don’t let it boil hard—just warm it through so the garlic infuses everything with that gorgeous aroma. This step builds the silky base that makes dauphinoise so special.
Peel the potatoes and slice them very thinly (about 3-4mm) using a mandoline or sharp knife—uniform slices mean even cooking. Add the slices straight into the hot cream mixture and simmer gently for 3–4 minutes until just starting to soften. Stir carefully so the slices don’t stick. They should feel tender but still hold their shape—that’s when they’re ready to layer.
Using a slotted spoon, lift the potato slices into your buttered dish, overlapping them neatly in layers. Pour the remaining cream mixture evenly over the top—it should just cover the potatoes. This creates those beautiful creamy pockets between every slice.
Scatter the grated Gruyère generously over the top. Bake in the oven for 45–50 minutes until the top is deep golden and bubbling and the potatoes are completely tender when pierced with a knife. The edges should be caramelised and crispy—that’s the sign of success.
Remove from the oven and let it rest for 5–10 minutes before serving. This allows the sauce to settle so it cuts beautifully. Scoop generous portions onto warm plates. Done—comfort on a plate in about 1 hour 10 minutes. The first bite always makes me smile.