Potato Dauphinoise

This classic French dish combines layers of thinly sliced potatoes, bathed in a velvety cream sauce infused with garlic and nutmeg, then baked to golden perfection. Each forkful of this dish offers a symphony of textures—soft, tender potatoes melding with the creamy richness of the sauce, complemented by subtle hints of aromatic garlic and herbs. Whether served as a comforting side or the star of your meal, Potato Dauphinoise promises to bring a touch of elegance to any dining experience.

POMMES DAUPHINOISE (Creamy layered Potato)

4 -5 medium-sized potatoes

1 pinch salt and pepper

500 ml heavy cream (whipping cream in UAE) 

2 egg yolks

1 tbsp Thyme

1 handful Parmesan Cheese / Mozzarella / cheddar / Emmental 

2 tbsp Parsley

1 bay leaf

pinch of grated nutmeg(optional) 

2 cloves garlic

Preheat oven to 180C and slice the potatoes into thin rounds using a food processor or a mandolin, then chop the herbs as fine as possible.

Mix the Eggs & Cream

Mix the whipping cream with the egg yolks, garlic, nutmeg, salt and pepper, grated cheese, parsley, bay leaf and thyme in a large beaker. Arrange the potatoes in a baking dish into a neatly arranged single layer, season with a little salt and pepper and pour over enough of the cream mixture to cover.

Layer & Bake

Repeat this several times until you have multiple layers and the dish is full. cover with tin foil and bake in the oven for 25 minutes 

Crank up the heat!

Turn the heat up to 220ºC and uncover the potato dish to cook for a further 10 minutes until the potatoes are golden, offer no resistance to a knife which means it is cooked and ready!