A Dauphinoise potatoes recipe that's the perfect indulgent side dish
Is there a better potato recipe than dauphinoise potatoes? It's a classic French recipe of finely sliced potatoes – we recommend using a mandolin – layered with cream flavoured with garlic and bay before being cooked in the oven until it's golden and crispy on top. Always make more than you need because the best breakfast in the world is refried dauphinoise potatoes with sausages – it's almost better than having them the night before. Dauphinoise potatoes go with many dishes; try another French classic and serve them with beef bourguignon or perhaps a nice bit of roast beef or simply some sausages and red wine gravy?
Tip
Desiree potatoes work best for this recipe, but you could use other main crop potatoes.
What's the difference between potato au gratin and dauphinoise?
Dauphinoise is a dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream, this dish traditionally does not contain any cheese. Potatoes au gratin on the other hand are pre-cooked (usually boiled) potato slices cooked in cream and topped with cheese. This last part is what makes the gratin, with gratin referring to the crust that forms on top of a dish when you brown it in the oven or under the broiler.
