James Martin Dauphinoise Potatoes

These rich and creamy dauphinoise potatoes are a classic French-style side dish made indulgent in the way James Martin is known for. Thinly sliced potatoes are baked slowly in cream and garlic until meltingly tender with a golden top. The texture is soft and luxurious with a savoury depth from butter and seasoning. This is a straightforward recipe that feels special, taking around 1 hour 30 minutes from start to finish.

Ingredients

For the Potatoes

• 1 kg Maris Piper potatoes, peeled
• 300 ml double cream
• 200 ml full-fat milk
• 2 garlic cloves, peeled and lightly crushed
• 50 g unsalted butter, plus extra for greasing
• Salt, to taste
• Freshly ground black pepper, to taste

Optional Finish

• Fresh thyme leaves, for sprinkling
• 30 g grated Gruyère cheese, optional but traditional

How to Make James Martin Dauphinoise Potatoes

• Prepare the Oven and Dish: Preheat the oven to 170°C (150°C fan). Generously butter a shallow ovenproof dish. This helps prevent sticking and adds flavour to the finished dish.
• Slice and Heat: Slice the potatoes very thinly using a sharp knife or mandoline. Place the cream, milk, garlic, a good pinch of salt, and black pepper into a saucepan. Add the potatoes and gently bring to a simmer. Cook for 5 minutes, stirring carefully so the slices do not break.
• Assemble the Dish: Remove the garlic cloves and discard them. Tip the potatoes and cream mixture into the prepared dish, spreading them out evenly. Dot the top with small pieces of butter and sprinkle with thyme or cheese if using.
• Bake Until Tender: Cover loosely with foil and bake for 45 minutes. Remove the foil and return to the oven for a further 20 to 25 minutes until the top is golden and the potatoes are completely tender when pierced with a knife.
• Rest and Serve: Allow the dauphinoise potatoes to rest for 10 minutes before serving. This helps the layers settle and makes serving easier.

Tips for Perfect Dauphinoise Potatoes

How thin should the potatoes be sliced?

Aim for slices about 3 mm thick. Even slices ensure the potatoes cook at the same rate and absorb the cream evenly.

Can I make this ahead of time?

Yes. Assemble and bake earlier in the day, then reheat gently in the oven covered with foil until hot through.

Why are my potatoes still firm?

This usually means the slices were too thick or the dish was baked at too high a temperature. Slow, gentle cooking is key.

Should I rinse the potatoes?

No. The natural starch helps thicken the cream and gives the dish its signature texture.

Serving Suggestions

• Roast chicken or beef
• Grilled lamb chops
• Steamed green beans or broccoli
• A crisp green salad to balance the richness

Storage

Room Temperature

Not recommended. This dish contains dairy and should not be left out for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat in the oven until piping hot.

Freezing

Freezing is not ideal as the cream can split, but it can be frozen for up to 1 month if necessary. Thaw overnight in the fridge and reheat gently.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 32 g
• Protein: 7 g
• Fat: 30 g
• Saturated Fat: 18 g
• Sodium: 220 mg

Nutrition values are estimates and will vary depending on ingredients used.

FAQs

James Martin Dauphinoise Potatoes

Recipe by Clara WoodCourse: Side DishCuisine: FrenchDifficulty: Easy

Servings

6

people

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Total time

90

minutes

Calories

420

kcal

1

hour 

30

minutes

Rich and creamy dauphinoise potatoes made with thinly sliced potatoes, double cream and garlic. A classic indulgent side dish.

Ingredients

• 1 kg Maris Piper potatoes, peeled and thinly sliced

• 300 ml double cream

• 200 ml full-fat milk

• 2 garlic cloves, crushed

• 50 g unsalted butter

• Salt and black pepper

• Fresh thyme or Gruyère cheese (optional)

Directions

• Preheat oven to 170°C (150°C fan) and butter an ovenproof dish.
• Slice potatoes thinly and place in a saucepan with cream, milk, garlic and seasoning.
• Bring gently to a simmer and cook for 5 minutes, stirring carefully.
• Remove garlic and transfer potatoes and cream to the prepared dish.
• Dot with butter and sprinkle with thyme or cheese if using.
• Cover with foil and bake for 45 minutes, then uncover and bake for 20–25 minutes until golden.
• Rest for 10 minutes before serving.

Notes

• Slice potatoes evenly for best results.
• Do not boil vigorously or the slices may break.
• Resting helps the dish set before serving.