Deluxe dauphinoise potatoes

    1 hour 15 min

    This deluxe dauphinoise potato dish is French cuisine at its best and contains fresh herbs, anchovy fillets and Gruyère cheese. The dish originates from the Dauphiné area of France and is also known according to how it is made "au gratin" which means to grate, or cover with breadcrumbs or cheese. This is an amazing side dish for a special occasion.


    Dorset, England, UK
    11 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 5 large floury potatoes, peeled
    • 2 onions, thinly sliced
    • 2 teaspoons chopped fresh thyme leaves
    • 6 anchovy fillets, drained and chopped
    • 5 garlic cloves, minced
    • 150g grated Gruyère cheese
    • black pepper, to taste
    • 3 eggs, beaten
    • 600ml double cream

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4. Grease a baking dish with 1 tablespoon of olive oil.
    2. Slice the potatoes into 1cm discs. Arrange a layer of sliced potatoes in the base of the prepared dish. Scatter over a few onions, some thyme, anchovies, garlic and a little cheese (reserve at least 30g of cheese for topping). Add some black pepper and drizzle with a little more oil. Repeat, making multiple layers and finishing with potatoes.
    3. Beat together the eggs and cream and pour over the potatoes. Finally, sprinkle the top with cheese.
    4. Bake for 1 hour in the preheated oven until the potatoes are soft and the top is golden brown.


    This recipe calls for floury potatoes. The best varieties to use in this particular dish are Maris Piper, King Edward, Russet or Desiree.

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    Reviews in English (2)


    I ran into a small problem with this where the sauce separated in the oven, resulting in a kind of omelette-like egg layer all around the outer edge of the potatoes, and a weird semi-solid sort of white gunk inside. It tastes great still, which is why I'm giving this four stars in spite of this unexpected development, but texturally it was somewhat odd and definitely not dauphinoise. The only change I made to the recipe was to exchange the anchovies for small balls of blond miso paste, due to having a seafood allergy. I can't see that being the reason for the sauce going weird on me, but I shall attempt the recipe again without it to make sure.  -  22 Aug 2015


    We all really enjoyed this and I have made it twice already with my freshly dug potatoes. Also it easy to make a less greedy version when circumstances require!  -  17 Jul 2014