Delia Potato Dauphinoise [FAQ]

The Delia potato dauphinoise is a classic French dish with thinly sliced potatoes, cream, and cheese. It is usually baked in the oven and served as a side dish.


  • 1 1/2 lb (680 g) potatoes
  • One garlic clove
  • Four tablespoons (60 ml) double cream
  • 2 ounces (55 g) Gruyère cheese, grated
  • Salt and freshly ground black pepper


  1. Preheat the oven to 350°F (175°C).
  2. Peel the potatoes and slice them thinly, no more than ⅛ inch (3 mm) thick. A mandoline slicer is ideal for this purpose. If you don’t have one, you can use a sharp knife, but be sure to slice the potatoes evenly, so they cook evenly.
  3. Crush the garlic clove and add it to the potatoes along with the cream, Gruyère cheese, salt, and pepper. Mix everything well, so the potatoes are evenly coated with the cream.
  4. Transfer the potato mixture to an ovenproof dish and bake for 30–40 minutes until the potatoes are cooked through and the top is golden brown.
  5. Serve hot as a side dish. Enjoy!

This Delia potato dauphinoise recipe is a classic French dish that impresses your guests! It is simple to make and can be served as a side dish or main course.

This recipe can easily be doubled or tripled to serve more people. So what are you waiting for? Give it a try today!