Looking for the perfect side dish? In this video, Jack shows you how to make classic Dauphinoise Potatoes that are creamy, cheesy, and full of flavour! Whether you’re cooking for a family dinner or a special occasion, this French-inspired dish will be a hit. Learn how to layer thinly sliced potatoes, infuse rich cream with garlic, and top it off with the perfect amount of cheese for that golden crust.
Recipe
Ingredients:
3kg potatoes
200ml milk
Nutmeg
2l double cream
4 garlic clove, crushed or finely grated
150g mild cheese
Method
1. Preheat the oven to 120°C
2. Combine the cream, milk, garlic, salt, pepper & nutmeg and whisk thoroughly
3. Start by peeling the potatoes, then slice them thinly using a sharp knife or mandolin
4.Rub a 20 X 16 cm (8 x 6½ inch) ovenproof dish with butter, then evenly arrange the potato slices in the dish. Add cream between the layers, adding a small amount of cheese to the middle layer. Ensure to press the potato slices down to fully cover in cream
5. Bake in a bain marie in the oven for 2-3 hours or until the potato is tender and the top is nicely browned.
Video Chapters:
00:00 – Intro
00:08 – Preparing the Cream
02:00 – Preparing the Potatoes
03:08 – Layering the Potatoes
07:05 – Cooking the Potatoes
48 Comments
How much of that could I eat ?
A shitload
potato, salt and fat, you cant screw up
This is the way we always do potato gratins in Sweden besides the nutmeg. We also use mandolined yellow onion mixed with potatoes. So there is nothing special ”restaurant quality” about this 😀✌🏻
We need more of your dads recipes 😉
Sorry, no cheese in Dauphinoise Potatoes. 'Nuff said..!
And if it’s x-mas you just make ”pommes stripes” instead and put in ansjovis to the double cream and finish off with fine breadcrumbs on the top before the owen 🤣✌🏻
Alternate the layers with sweet potatoe 👌
Would you not need to wash the potato slices in water to get rid of the starch?
Bruh I saw some Hell's kitchen episode where the cook messes it up and today I am seeing how to spell it 😂
Great job the potatoes look delicious! And a very interesting video
What kind of cheese is that please?
Say no more Chef❤
Please please do Boulangère Potatoes for at home and restaurant 👍🏻
2:42 I can't watch anyone using a mandolin – especially after Rick Stein's incident
Hmm its very similar gratin 🙂 I agree its one of the best ways to cook potatoes but in my work when it cool down we put it in to the fridge and after that we cut it into triangles. Next we put it into the oven with parmesan on top 🙂
I'm SOOO tired of Youtube chefs saying "restaurant quality" like a restraurant has some magic cooking ability over the home cook. In the last few years, with the help of online videos, it's relatively easy to match or of often exceed a "restaurant".
Controversial – I hate this “potato slime” as I call it 😅
However, Fallow is so good I might actually make this and try it again
ants
Looks amazing! I’ll be there in a couple of weeks. Can’t wait! Keep up the amazing work chaps being so open with the restaurant and your creations
Thank you, and your dad, for the compressing tip to reduce liquid and improve the crust. I love dauphinoise, and lyonnaise, but boulangère is my absolute fave and this trick will work so well with that. Also, pleased to hear you choose agría potatoes because that is a super popular variety for the homegrowers and smallholders where I live.
My brother is a director of the food heroes and he loves your restaurant and always speaks so highly of the food
Went Foul last month and then Roe this weekend, for anyone that views this and hasn’t been, the hype is real. Some of the best food we have eaten. Got Fallow booked next week. It’s unreal food and the service is superb
We call this French Potatoes in Slovakia and althought similarly made, we tend to put in way more stuff in there to make it rich, juicy, stuffy and flavoursome.
looks great but really you should wait until its just warm before eating it, its being served way too hot!
I’ve seen some people put it in the fridge, weighted down, then reheat. Is that a waste of time ?
The recipe is absolutely spot on. This is how every french family do it. The massive amount of pepper is so spot on. Congrats it's a beauty.
Lost the top of a finger on a mandolin, can’t watch someone use one without a guard……
Always did it with a pretty wet bescamel and cooked the shit out of it. This looks way better, keen to give it a try. Thx chefs
2:35 bro whefes your guard ?
Literally says he hasa go at people for not using it 😂
I only had to learn that lesson once, always use the guard
2.5 hours on the oven.. you can boil the potatoes before in the cream etc for 20 mins then put them in the oven for 25 mins at 180 and they are done just the same…
great video
Any recommendations if you don't have anything big enough to fit a giant bain-marie?
If you want to puree your garlic, grate it on a normal grater, BUT grate it sideways rather than up and down.
Perfect. I use the same method but have not pressed in the oven before during cooking. Will give that a try.
Very very nice techniques here, oh for the love of food 😌. Even a PQ hint 🥰 Dad would be proud. 😁
Eight to ten people? Mate, I’ll easily take a fourth of that.
Here from Garry's channel ❤
What knife is that, chef?
You lost me at cheese!
"sorry for swearing" 🤣
Been admiring from a distance for a while now, finally made it a couple of weekends ago for the first time. Fallow is now up there with Crockers in Tring as my favourite place to eat in the whole country. Shout out to the Kiwi lad (I forget his name) who looked after my wife and I on what will be our first of many visits!
Next time you make it, add broken up pieces of truffle brie into your cream mix. It seriously elevates the flavour 🤤🙏🥂
The most well massaged potato-slices I've ever seen!
I’ve been following about a year and never heard him swear 🤣
Love your style, Chef. When I do this at Christmas, I warm my cream through (not even simmer) with rosemary and a head of garlic for around 20 minutes, then leave to sit for an hour, then pass it as I prefer a subtler hit of garlic. Gruyère gets best results for the cheese used in the middle. Best topped with a harder cheese like comte. As you do, I keep cheese to an absolute minimum. It's a side, not a main, innit 🙂
Looks great chef. It’s a shame “restaurant quality” often means “I can do better than this at home”. But this looks top notch.
Just use a garlic press 😅
Kartoffelgratin