James Martin Dauphinoise Potatoes recipe is made with thinly sliced Maris Piper potatoes, rich double cream, fresh garlic, and butter. This recipe creates a luxurious, meltingly soft side dish with a golden, bubbling top that tastes incredibly indulgent. It is the perfect accompaniment for a special Sunday roast beef, a holiday dinner, or a steak night at home.
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Why You Will Love This Dauphinoise Potatoes:
- The “Cream Only” Rule: Many recipes dilute the richness by mixing milk with the cream. James Martin uses pure double cream. This creates a sauce that is incredibly thick, luxurious, and velvet-smooth, which milk simply cannot achieve.
- The Garlic Rub: Instead of chopping garlic (which can burn or create harsh, spicy chunks), this recipe uses the French technique of rubbing the dish with a cut clove. This gives every bite a gentle, aromatic background hint of garlic without overpowering the potatoes.
- No Cheese Needed: This is the authentic way to make Dauphinoise. You will be amazed at how the natural potato starch mixes with the boiling cream to create a golden, gratinated crust that looks like cheese but tastes much cleaner and nuttier.
- The “Set and Forget” Method: Once you have sliced the potatoes and poured over the cream, the oven does all the hard work. It is a low-stress side dish that leaves you free to focus on cooking your meat.
- The Texture: By using Maris Piper or King Edward potatoes and not washing them, the natural starches thicken the cream into a sauce that coats the back of a spoon perfectly.
James Martin Dauphinoise Potatoes Ingredients
- 2 kilos Maris Piper or King Edward potatoes
- 750ml double cream
- 25g butter, diced
- 1 clove garlic, halved
- Salt and freshly ground black pepper
How To Make James Martin Dauphinoise Potatoes
- Preheat the oven: Set your oven to 340°F (170°C).
- Prepare the dish: Take the halved garlic clove and rub the cut side all over the bottom and sides of a large non-stick ovenproof dish. This infuses the dish with a subtle garlic flavor.
- Slice the potatoes: Peel the potatoes. Using a mandolin or a very sharp knife, slice them very thinly. Do not wash the slices.
- Layer the potatoes: Arrange the potato slices in layers in the dish. Season each layer generously with salt and pepper as you stack them.
- Add the liquid: Pour the double cream over the potatoes until they are covered.
- Add the butter: Scatter the small diced pieces of butter over the top.
- Bake: Place the dish in the oven and cook for 1 hour. The potatoes should be tender when pierced with a knife, and the top should be golden brown and bubbling.
Recipe Tips
- Don’t Wash the Slices: After slicing the potatoes, do not wash them in water. You need the natural starch on the potatoes to help thicken the cream sauce as it cooks.
- Use the Right Potato: Always use a floury potato variety like Maris Piper or King Edward. These break down slightly during cooking to create a soft, creamy texture, whereas waxy potatoes will slide apart.
- Uniform Slices: Using a mandolin is highly recommended. It ensures every slice is exactly the same thickness, which means the dish cooks evenly without some parts being hard and others mushy.
- The Garlic Rub: Rubbing the dish with garlic rather than chopping it into the cream provides a delicate background flavor that doesn’t overpower the simple taste of the cream and potatoes.
What To Serve with Dauphinoise Potatoes?
This rich side dish pairs best with lean, roasted meats it is the classic partner for Roast Beef or a Rack of Lamb. It also goes very well with Grilled Steak or Roast Chicken. Because the potatoes are so rich and creamy, serve them with simple green vegetables like steamed green beans, broccoli, or a crisp green salad with a sharp vinaigrette to cut through the fat.
How To Store leftovers Dauphinoise Potatoes?
- Refrigerate: Allow the dish to cool completely cover it tightly with foil or transfer it to an airtight container it will keep in the refrigerator for up to 3 days. The texture often improves the next day as the potatoes absorb more cream.
- Freeze: You can freeze this dish, but be aware that the cream may separate slightly upon reheating wrap the cooked, cooled dish tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
How to reheat leftovers Dauphinoise Potatoes?
Here is the best way to reheat your James Martin Dauphinoise Potatoes. In fact, this dish is famous for tasting even better the next day, as the potatoes have had time to absorb even more cream
The secret to reheating this dish is gentle heat. If you blast it with high heat, the cream will split and turn into an oily pool.
1. The Oven Method (The Best Result)
This method restores the creamy texture and re-crisps the golden top.
- Preheat: Set your oven to 300°F (150°C). It is important to use a lower temperature than when you first cooked it.
- Cover: If reheating the whole dish or a large block, cover it tightly with foil. This prevents the top from burning while the center warms up.
- Add Moisture: If the potatoes look dry, pour a tiny splash of milk or cream over the top before covering.
- Bake: Heat for 20 to 30 minutes.
- Crisp: Remove the foil for the last 5 minutes to firm up the crust.
2. The “Pan-Fry” Method (The Chef’s Favorite)
Leftover Dauphinoise sets into a firm block in the fridge. You can use this to your advantage for a delicious crispy treat.
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Check Price: £12.50 »- Slice: Cut the cold potato block into neat squares.
- Fry: Heat a non-stick frying pan with a little butter or oil.
- Cook: Fry the squares gently on medium heat for 3-4 minutes on each side.
- Result: You get a hot, creamy center with a super-crispy, caramelized exterior. This is excellent with breakfast eggs!
3. The Microwave Method (The Quickest)
Use this for single portions only.
- Power: Set your microwave to 50% power (Medium). High heat will cause the cream to separate into oil.
- Cover: Place the slice on a plate and cover with a microwave-safe lid or damp paper towel.
- Heat: Heat in 1-minute intervals, checking in between. It usually takes 2–3 minutes to get piping hot.
FAQs
You can use a mixture of half milk and half cream to make it lighter (this is often called Gratin Dauphinois). However, James Martin’s recipe uses pure double cream for the ultimate rich, luxurious texture.
This usually happens if the slices were too thick. If they are still hard, cover the dish with foil (to stop the top burning) and bake for another 15-20 minutes.
No in a classic Dauphinoise Potatoes the raw potatoes cook directly in the cream this allows the starch to thicken the sauce naturally.
Authentic Dauphinoise Potatoes does not contain cheese; it relies on cream and starch for the crust however, if you want you can sprinkle Gruyère or Parmesan cheese on top for the last 20 minutes of baking.
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Dauphinoise Potatoes Nutrition Facts
Serving Size: 1 portion (serves 8)
- Calories: 650 kcal
- Total Fat: 52g
- Saturated Fat: 32g
- Cholesterol: 160mg
- Sodium: 120mg
- Total Carbohydrate: 45g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 6g
James Martin Dauphinoise Potatoes
Course: Dinner, Lunch, MainCuisine: American, BritishDifficulty: Easy8
servings20
minutes1
hour650
kcalIngredients
2 kg Maris Piper or King Edward potatoes
750ml double cream
25g butter, diced
1 garlic clove, halved
Salt and pepper
Directions
- Prep: Preheat oven to 170°C (340°F). Rub a baking dish with the cut side of a garlic clove.
- Slice: Peel and thinly slice potatoes (do not wash).
- Assemble: Layer potatoes in the dish, salting and peppering each layer.
- Top: Pour over the cream and dot with butter.
- Bake: Cook for 1 hour until golden and tender.
