Try our dauphinoise potatoes recipe then check out our perfect roast potatoes, hasselback potatoes, tartiflette and other potato recipes.


  • butter
  • 1kg floury potatoes (such as King Edward), peeled and finely sliced on a mandolin or in a food processor
  • 400ml  double cream
  • 200ml milk
  • 3 cloves garlic, peeled 
  • 2 sprigs thyme, leaves picked
  • 100g comté (or veggie alternative)


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter a large baking dish, and add the potato slices in layers into the dish seasoning each layer generously. Bring the cream, milk, garlic and thyme to just before a simmer, and pour over the potatoes, removing the garlic cloves. Sit on a baking sheet (to prevent any spills) and transfer to the oven. Bake for 50 minutes until the potatoes are soft when you push a skewer or a knife into the centre, and sauce bubbling. Scatter over the comté and cook for another 10 minutes until golden. Serve with roast dinners or duck breast.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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