This Gordon Ramsay Potato Dauphinoise Recipe is a creamy and rich recipe, which is made with garlic and Gruyère cheese. It’s a restaurant-quality dish, ready in about 1 hour and 40 minutes.
Jump to RecipeGordon Ramsay Potato Dauphinoise Recipe Ingredients
- 900g starchy potatoes, sliced 1–2mm
- 500ml heavy cream
- 2 garlic cloves, minced
- 1 small onion, finely sliced
- Freshly grated nutmeg
- Salt and black pepper
- 100g Gruyère cheese, grated
- Butter, for greasing
How To Make Gordon Ramsay Potato Dauphinoise Recipe
- Preheat Oven and Infuse Cream: Preheat your oven to 175°C (350°F). In a saucepan, gently simmer the heavy cream with the minced garlic, finely sliced onion, a grating of fresh nutmeg, salt, and pepper. Let it warm through for a few minutes to infuse the flavors, then remove from the heat.
- Prepare the Baking Dish: Grease a baking dish (preferably glass) with butter.
- Layer the Dauphinoise: Arrange a single, overlapping layer of the thinly sliced potatoes on the bottom of the dish. Pour over a little of the infused cream mixture and sprinkle with some of the grated Gruyère cheese. Repeat these layers until you have used all the potatoes, finishing with a final layer of cream and a generous topping of the remaining cheese.
- First Bake (Covered): Cover the dish tightly with foil and bake for 1 hour.
- Second Bake (Uncovered): Remove the foil and bake for another 15–20 minutes, or until the top is golden brown, bubbling, and a knife slides through the potatoes with no resistance.
- Rest Before Serving: Let the dauphinoise rest for at least 10 minutes before slicing and serving. This allows it to set properly.
Recipe Tips
- How do I get the potatoes to cook evenly? Using a mandoline to slice the potatoes to a consistent thickness of 1–2mm is the key. If the slices are uneven, some will be mushy while others are still hard.
- Should I rinse the potatoes after slicing? No, absolutely not. The starch on the surface of the potatoes is essential. It helps to thicken the cream as it bakes, creating a rich, velvety sauce.
- How do I know when it’s fully cooked? The best way to check for doneness is to pierce the center with a small paring knife. It should slide through all the layers with no resistance at all.
- What’s the best baking dish to use? A glass or ceramic dish is ideal. It provides even heat distribution and allows you to see how the sides are browning as it bakes.
What To Serve With Potato Dauphinoise
This rich, indulgent side dish is the perfect accompaniment to roasted meats and classic mains:
- Roast chicken or turkey
- Pan-seared steak, especially fillet or sirloin
- Roasted lamb or pork chops
- A simple green salad with a sharp vinaigrette to cut through the richness
How To Store Potato Dauphinoise
- Refrigerate: Allow the dauphinoise to cool completely. Cover the dish with foil or transfer slices to an airtight container. It will keep in the refrigerator for up to 4 days and the flavor often improves.
- Reheat: Reheat individual portions in the microwave or place the entire dish back in a moderate oven until warmed through.
Potato Dauphinoise Nutrition Facts
- Calories: 296kcal
- Carbohydrates: 25g
- Protein: 8g
- Fat: 18g
- Saturated Fat: 11g
- Sodium: 350mg
- Fiber: 3g
- Sugar: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What are the best potatoes for Dauphinoise?
Starchy potatoes are essential. Varieties like Maris Piper, King Edward, or Russets are perfect because they break down slightly and help thicken the sauce. Waxy potatoes like new potatoes will hold their shape too much and won’t create the classic creamy texture.
Can I use a different cheese?
Yes. While Gruyère is classic for its nutty, salty flavor that melts well, you could also use a good quality sharp cheddar, Comté, or a mix of Parmesan and mozzarella.
Can I make this ahead of time?
Absolutely. You can assemble the dish completely, let it cool, and store it in the refrigerator for up to 2 days before baking. You can also bake it fully and then reheat it before serving, which makes it a great dish for entertaining.
Gordon Ramsay Potato Dauphinoise Recipe
Course: Side DishCuisine: FrenchDifficulty: Easy6
servings10
minutes1
hour20
minutes296
kcalA creamy, golden, and rich potato dauphinoise, layered to perfection and packed with deep, savory flavor from garlic, cream, and cheese.
Ingredients
900g starchy potatoes, sliced 1–2mm thick
500ml heavy cream
2 garlic cloves, minced
1 small onion, finely sliced
Freshly grated nutmeg
Salt and black pepper
100g Gruyère cheese, grated
Butter, for greasing the dish
Directions
- Preheat oven to 175°C (350°F).
- In a saucepan, gently simmer the cream with garlic, onion, nutmeg, salt, and pepper to infuse the flavors.
- Grease a baking dish with butter.
- Layer the sliced potatoes, infused cream, and grated cheese in the dish, repeating until all ingredients are used.
- Cover the dish with foil and bake for 1 hour.
- Remove the foil and bake for another 15-20 minutes until the top is golden and bubbling.
- Let it rest for 10 minutes before serving.
Notes
- Use a mandoline for consistently thin potato slices, which ensures they cook evenly.
- Do not rinse the potatoes after slicing; the starch is needed to help thicken the cream sauce.
- A glass or ceramic dish works best as it allows you to see the browning and provides even heat.
- Test for doneness by piercing the center with a knife—it should slide through with no resistance.
