If you’re looking for a delicious and decadent side dish that will impress your guests, look no further than Delia Smith’s dauphinoise potatoes. This classic French recipe features thinly sliced potatoes baked in a rich and creamy sauce, with a touch of garlic and nutmeg for extra flavor. It’s the perfect accompaniment to any roast meat, or a vegetarian main course if you’re feeling indulgent.
In this article, I’ll show you how to make Delia Smith’s dauphinoise potatoes step by step, with tips and tricks to ensure success. You’ll also learn about the history and variations of this dish, and how to store and reheat leftovers.
Let’s get started!
What is Delia Smith Dauphinoise Potatoes?
Delia Smith dauphinoise potatoes is a classic French dish that features thinly sliced potatoes baked in a rich and creamy sauce, with a touch of garlic and nutmeg for extra flavor. It’s a simple dish that only requires a few ingredients, but it tastes amazing and looks elegant.
Delia Smith is a renowned British cook and author, who has been teaching people how to cook for over 50 years. She is known for her simple and reliable recipes, which always deliver great results. Her dauphinoise potatoes recipe is one of her most popular dishes, and it’s easy to make at home.
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Why You Love this Recipe
- Decadent, creamy potato layers with crispy, golden edges
- Requires just a few simple ingredients
- Easy to make in just a few steps
- Looks fancy enough for special occasions
- Customizable – add veggies, herbs, cheese, meat
- Enjoy as a hearty vegetarian main dish or indulgent side
- Perfect for holidays, dinner parties or weeknights
- Welcome on the table any time of year
Ingredients Needed to Make Delia Smith’s Dauphinoise Potatoes
To make Delia Smith’s dauphinoise potatoes, you’ll need the following ingredients:
- 1 kg potatoes, peeled and thinly sliced
- 1 garlic clove, crushed
- 300 ml double cream
- 150 ml milk
- Salt and freshly ground black pepper
- 1 tbsp butter, for greasing
- A little freshly grated nutmeg
You’ll also need the following equipment:
- A large saucepan
- A mandoline slicer or a sharp knife
- A shallow ovenproof dish, about 8.5 inches (21 cm) in diameter
- A measuring jug
- A spoon
- An oven
Instructions to Make Delia Smith’s Dauphinoise Potatoes
Here are the steps to make Delia Smith’s dauphinoise potatoes:
Step 1: Preheat the Oven and Prepare the Cream Mixture
- Preheat the oven to 350°F (180°C).
- In a large saucepan, combine the crushed garlic, double cream, and milk. Heat gently until hot but not boiling. This will infuse the cream mixture with garlic flavor, and help the potatoes cook faster in the oven.
- Season the cream mixture with salt and pepper to taste. Be careful not to add too much salt, as the potatoes will absorb some of it.
Step 2: Slice the Potatoes and Add Them to the Cream Mixture
- Peel the potatoes and slice them very thinly, about 3-4 mm thick. You can use a mandoline slicer to achieve even slices, or a sharp knife and a steady hand. The thinner the slices, the better the texture and flavor of the dish.
- Add the sliced potatoes to the cream mixture in the saucepan, and stir gently to coat them. This will prevent them from browning and sticking together.
Step 3: Grease the Dish and Layer the Potatoes
- Grease a shallow ovenproof dish with butter, making sure to cover the bottom and sides. This will help the potatoes brown and crisp up, and prevent them from sticking to the dish.
- Carefully layer the potatoes in the dish, pouring a little of the cream mixture over each layer. Try to arrange the slices in an overlapping pattern, and press them down slightly to compact them. You should have about 3-4 layers, depending on the size of your dish and the thickness of your slices. Finish with a layer of potatoes and the remaining cream mixture, making sure the top layer is evenly covered.
Step 4: Sprinkle with Nutmeg and Bake
- Sprinkle a little freshly grated nutmeg over the top of the dish. This will add a subtle warmth and aroma to the dish, and complement the creaminess of the sauce. You can also add some cheese if you like, such as grated Gruyere or Parmesan, but this is optional and not traditional.
- Bake the dish on the highest shelf in the oven for 1 hour and 30 minutes, or until the potatoes are tender and the top is golden and bubbling. You can check the doneness of the potatoes by inserting a knife or a skewer into the center of the dish. If it goes in easily, the potatoes are done. If not, bake for a few more minutes.
Step 5: Enjoy!
- Let the dish rest for 10 minutes before serving. This will allow the sauce to thicken and the flavors to meld. Cut into wedges or scoop out with a spoon, and enjoy with your favorite main course. Bon appetit!
What Do I Serve With Delia Smith Dauphinoise Potatoes?
The rich, garlicky flavors of dauphinoise potatoes pair beautifully with:
- Herb-crusted lamb or beef roast, the crisp exterior contrasting the smooth potato interior
- Lemon or thyme-roasted chicken, the bright, acidic notes balancing the creaminess
- Broiled white fish like cod or halibut, complements without overpowering the delicate flavor
- Meatless mains like mushroom Wellington or eggplant Parmesan
- Bright bitter greens, the tanginess offsetting the starchiness
- Crispy baguette for dipping into the luscious sauce
- A bold red wine that stands up to the gusto of this dish
Pro Tips to Make Perfect Delia Smith Dauphinoise Potatoes
To make perfect dauphinoise potatoes, follow these pro tips:
- Use starchier potatoes; slice thinly and evenly with mandoline
- Rinse potatoes; pat very dry before layering
- Heat cream gently; stir often to prevent curdling and scorching
- Only full-fat dairy; season garlic-infused mix generously
- Grease the dish well; compact overlapping potato layers
- Pour cream mixture over each layer
- Bake on top rack for crisp crown
- Let rest 10 minutes before serving
Variations of Delia Smith Dauphinoise Potatoes
There are many variations of dauphinoise potatoes, depending on the region, the ingredients, and the preferences of the cook.
Some of the most common variations are:
- Gratin savoyard: This version uses cheese, such as Gruyere, Emmental, or Comte, between the layers of potatoes and cream. It’s similar to another French dish, tartiflette, which also includes bacon and onions.
- Gratin dauphinois aux lardons: This version adds bacon or ham to the dish, for a more hearty and savory flavor. It’s also known as gratin dauphinois à la lyonnaise, as it’s popular in the city of Lyon.
- Gratin dauphinois aux légumes: This version adds vegetables, such as leeks, carrots, or mushrooms, to the dish, for a more colorful and nutritious dish. It’s also a good way to use up any leftover veggies in your fridge.
- Gratin dauphinois aux fruits: This version adds fruits, such as apples, pears, or apricots, to the dish, for a sweet and tangy contrast. It’s usually served as a dessert, with some whipped cream or ice cream on top.
To store dauphinoise potatoes leftovers, follow these steps:
- Let the dish cool completely, then cover it tightly with plastic wrap or foil, or transfer it to an airtight container.
- Refrigerate for up to 3 days, or freeze for up to 3 months.
- Label the container with the date and the name of the dish, so you don’t forget what it is.
To reheat dauphinoise potatoes leftovers, follow these steps:
- Thaw the dish in the refrigerator overnight, or in the microwave on the defrost setting.
- Preheat the oven to 350°F (180°C), and place the dish on a baking sheet.
- Bake for 15 to 20 minutes, or until hot and bubbly.
- You can also sprinkle some cheese on top if you like, for extra flavor and crispiness.
Nutrition value per serving (based on 6 servings):
- Calories: 485 kcal
- Carbs: 33 g
- Fat: 45 g
- Protein: 5 g
- Fiber: 3.5 g
- Vitamin C: 15 % of daily value
- Vitamin B6: 13 % of daily value
- Calcium: 12 % of daily value
- Phosphorus: 13 % of daily value
Here are some FAQs with answers that people are searching related to this recipe:
How do I prevent the cream from curdling in dauphinoise potatoes?
To prevent the cream from curdling, you need to heat it gently and avoid boiling it. You can also add some starch, such as cornflour or flour, to the cream mixture to help stabilize it. Another tip is to use fresh cream and milk and avoid using low-fat or sour cream.
How do I make dauphinoise potatoes without cream?
If you don’t have cream or want to make a lighter version of dauphinoise potatoes, you can use milk instead of cream, or a combination of milk and yogurt or sour cream. You can also use vegetable or chicken stock for a dairy-free option, but the dish will be less creamy and more like a gratin.
How do I make dauphinoise potatoes ahead of time?
You can make dauphinoise potatoes ahead of time by following the recipe up to step 4, then refrigerating the dish until ready to bake. You can also freeze the dish after step 4, then thaw it in the fridge overnight before baking. Alternatively, you can bake the dish completely, then reheat it in the oven or microwave before serving.
How do I make dauphinoise potatoes crispy on top?
To make dauphinoise potatoes crispy on top, you can sprinkle some cheese, such as Gruyere or Parmesan, on the top layer of potatoes before baking. You can also place the dish under the broiler for a few minutes at the end of the baking time, to get a more golden and crunchy crust.
Delia Smith’s decadent Dauphinoise Potatoes are a French classic for good reason – simple ingredients transformed into a side dish rich enough to steal the show. With crispy edges encasing luscious, creamy potato and garlic layers, it’s hard to stop after just one bite.
Make ahead if needed, customize it to your taste, and pair it with anything from herb-roasted meats to vegetarian mains.
With pro tips for potato prep, gentle cream heating, and custom add-ins, you’re set to impress guests without fuss. This versatile recipe deserves a permanent spot in your repertoire. Enjoy the delightful dauphinoise soon and often!