Dauphinoise Potatoes

Thin slices of potato slow cooked in the oven with cream and garlic – the most decadent of side dishes with Cheraldine Kanana.

Product to use
Fresh Cream & Full Cream Long Life Milk


  • Nammilk Fresh Cream 300ml.
  • Nammilk Full Cream Long Life 1L milk.
  • 3 garlic cloves.
  • Onion.
  • Salt.
  • Black pepper.
  • Potatoes (1 kg).
  • 100g grated cheese.


  1. Preheat oven to 190ºC.
  2. Tip 2 Nammilk Fresh Cream 300ml, Nammilk Full Cream Long Life 1L milk and 3 garlic cloves into a large pot and bring to a simmer.
  3. Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
  4. Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
  5. Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
  6. Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
  7. Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.

Other Recipes

Chicken Pot Pie

Nutella Coffee

Creamy Butter Chicken

Strawberry & Cream Parfaits

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