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Potatoes Dauphinoise

This classic dish of thinly sliced potatoes layered with garlic, thyme, cream and stock has become one of the most requested at every dinner I cook. At a time when we are becoming ever more careful about what we eat, the occasional indulgence is always welcome, and there can’t be many more indulgent than this. Give it a try and I am sure you will agree.

Potatoes Dauphinoise by Simon Majumdar

Potatoes Dauphinoise Recipe


  • 6 Large Yukon Gold Potatoes (peeled and cut into very thin slices)

  • 1 Carton Heavy Cream

  • 1 Bunches of Thyme (picked from the stems)

  • 2 Shallots (minced)

  • 2 Cloves of Garlic (minced)

  • 1 Cup Vegetable Stock

  • Butter

  • 12 oz Gruyere Cheese (grated)

  • Salt (to taste)

  • Pepper (to taste)

  • Olive Oil


  1. Place the potatoes in water until you are ready to use them.

  2. Add the olive oil to a sauce pan over a moderate heat.

  3. Add the shallots to the pan with a pinch of salt.

  4. Cook the shallots for 2 minutes and then add the minced garlic.

  5. Cook for 2 minutes and then add the heavy cream and the stock.

  6. Stir and simmer gently for 10 minutes. Set aside and allow to cool.

  7. Rub the surface of a cast iron skillet or a similar sized baking pan.

  8. Place a layer of potatoes on the bottom of the pan.

  9. Season with salt and pepper, and sprinkle with thyme leaves.

  10. Pour over a little of the cream mixture.

  11. Repeat this process until all the potatoes are used up.

  12. Dot the top of the potatoes with a little butter and cover the pan tightly with foil.

  13. Pre-heat the oven to 300 degrees Fahrenheit and cook the potatoes for around 20 minutes.

  14. Remove the foil from the pan and sprinkle the Gruyere cheese over the top of the potatoes.

  15. Return to the oven and cook until the cheese has melted and turned golden.

  16. Serve and enjoy.

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