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Potatoes Dauphinoise


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Rate this recipe 4.8/5 (6 Votes)


  • Cooking spray
  • 2 pounds baking potatoes, peeled and cut into 1/8-inch-thick rounds
  • 1 tablespoon olive oil
  • 1 medium yellow onion, sliced
  • 2 garlic cloves, minced
  • 1.1 ounces flour (about 1/4 cup)
  • 1 1/4 cups whole milk
  • 3/4 cup half-and-half
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 2 ounces Dubliner cheese, shredded (about 1/2 cup)


Servings 8
Cooking time 80mins
Adapted from


Step 1

1. Preheat oven to 400°.

2. Coat an 11 x 7-inch glass or ceramic baking dish with cooking spray. Place potatoes in a large saucepan; fill pan with enough cold water to cover potatoes by 2 inches. Place pan over high heat. Bring to a boil; reduce heat, and simmer 10 minutes or just until tender. Drain well. Gently layer one-third of potatoes in overlapping rows in prepared dish.

3. Heat a medium saucepan over medium heat. Add oil; swirl to coat. Add onion and garlic; cook 5 minutes, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup. Combine flour, milk, half-and-half, salt, nutmeg, and pepper in a medium bowl, stirring well with a whisk. Add milk mixture to pan; cook 3 minutes or until smooth and mixture thickens slightly, stirring constantly with a whisk. Remove from heat; let stand 10 minutes. Strain through a fine sieve into a bowl; discard solids.

4. Pour one-third of milk mixture over potatoes in baking dish. Repeat layers twice with remaining potatoes and milk mixture. Sprinkle evenly with cheese. Place pan in upper third of oven; bake at 400° for 12 minutes or until bubbling around edges. Turn broiler to high, leaving pan in oven; broil 1 minute or until browned. Let stand 10 minutes before serving.

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