Cheesy dauphinois potatoes

    50 min

    Use your food processor to slice the potatoes and grate the cheese in this quick and cheesy dauphinois potato dish.

    6 people made this

    Serves: 6 

    • 120g Gruyère or Comté cheese
    • 4 large potatoes, peeled
    • 350ml single cream
    • 1 large garlic clove, peeled and very finely minced
    • 3/4 teaspoon salt
    • 1 pinch freshly grated nutmeg

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 200 C / Gas 6. Butter a square baking dish.
    2. Fit a food processor with shredding disc and use it to grate cheese. Transfer to a small bowl. Fit processor with slicing disc and use it to slice potatoes.
    3. Put potatoes in a large saucepan with cream, garlic, salt and nutmeg; stir gently to combine. Bring to the boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until cream has reduced and thickly coats potatoes, about 8 minutes.
    4. Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
    5. Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.

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    Average global rating:

    Reviews in English (4)


    Made a hybrid Au Gratin / Scalloped Potatoes. 1 spoonful leftover, just to be kind.  -  26 Oct 2018  (Review from Allrecipes US | Canada)


    It was easy to make, beautiful, but very bland.  -  07 May 2018  (Review from Allrecipes US | Canada)


    Wonderful! I doubled the recipe, roughly, but only had Beechers cheese. Don't know how close that is to the cheeses called for, but it was delicious.  -  02 Apr 2018  (Review from Allrecipes US | Canada)