Dauphinoise Potatoes

Recipe and photo credit by - Rachel's

Dauphinoise Potatoes.

We love yummy Dauphinoise Potatoes here!

Do you?

Dauphinoise Potatoes

Delicious potatoes in a white cheese sauce.

Dauphinoise Potatoes

How To Make Dauphinoise Potatoes:

Serves: 4
Preparation time: 20 minutes
Cooking time: 1 hour


  • 800g Maris Piper potatoes, thinly sliced
  • 1 large onion, finely sliced
  • 2 garlic cloves, crushed
  • 25g butter
  • 300g Rachel’s greek style natural yogurt
  • 200g double cream
  • Salt and pepper
  • Sprinkle of nutmeg
  • Grated parmesan

Dauphinoise Potatoes


  1. Pre-heat the oven to 190°C/327°F/Gas Mark 5 and grease a gratin or a suitable ovenproof dish.
  2. Peel the potatoes and place in a pan of cold water, bring to the boil, cook for approx 10 minutes until the slices are tender.
  3. Drain using a colander and leave to cool slightly.
  4. Layer the potatoes with the onions and garlic into the dish and season with salt and pepper.
  5. Mix the yogurt and cream together in a jug, until smooth.
  6. Pour the mixture over the potatoes, it should nearly reach the surface of the dish.
  7. Sprinkle with nutmeg and parmesan and bake until golden brown and bubbling for approximately 1 hour.
  8. Let the gratin rest for 10 minutes before serving and serve whilst still warm.

Tip: Try this dish with a traditional Sunday roast, yummy!!

Dauphinoise Potatoes

Protein 4.7g,
Carbs 120.3g,
Fat 20.7g,
Sat Fat 12.8g,
Fibre 1.6g,
Sugar 4.9g,
Salt 0.1g

Recipe and photo credit by – Rachel’s

My favourite way to serve them is with:


How To Make A Tasty Prawn And Kale Paella:

Fancy making some tasty Prawn And Kale Paella?

How To Make A Tasty Prawn And Kale Paella.

How To Make A Tasty Prawn And Kale Paella.

Spicy Seafood Paella:

One of our favourite meals has to be paella.

Even the children all love this too.

My husband set us off loving this, as he used to go away to Spain a lot when he was younger.

I never went abroad until I was mid 20’s but once I went and tried it, I loved it too.

We like it served with lots of different seafood in ours, instead of chicken.

Spicy Seafood Paella.

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. heather @ new house, new home, new life
    8th March 2012 / 12:47 pm

    These look amazing. I've made this type of potatoe before, but always used cream. The yogurt must give them a nice tangy taste. I'm "pinning" this recipe to use later. Would be great with the Easter ham.

    • 8th March 2012 / 9:16 pm

      Hi Heather,thanks for the comment and pinning 🙂 will go great with ham yummy 🙂

  2. Kit @ i-lostinausten
    8th March 2012 / 4:31 pm

    Sounds interesting using Greek yogurt. I can imagine these fine combinations tastes yummy creamy delights! We love cream so this recipe definitely for us! 🙂

    • 8th March 2012 / 9:19 pm

      Thanks for the comment,hope you get to try it 🙂

  3. Judy Haughton-James
    8th March 2012 / 4:43 pm

    I like potatoes and this dish certainly looks delicious Clairejustine! Have a good Thursday.

    • 8th March 2012 / 9:20 pm

      Hi Judy thank you hope your having a great day 🙂

  4. Mary Sullivan Frasier
    12th March 2012 / 2:09 pm

    I love a potato gratin with a roast, especially when it's a cut of meat that doesn't produce enough drippings for gravy or a pan sauce. I've never thought to use yogurt before, but I imagine it would lend a delicious tang. I'll be copying this one into my recipe file for sure! Have an awesome week!

    • 13th March 2012 / 6:54 am

      Oh Mary you are making me hungry and I'be only just woken up lol,thanks for the comment 🙂

  5. Zoe
    12th March 2012 / 9:21 pm

    Hmmm! I shall try this with a Sunday roast for a change. Sounds mouth-watering and has got me thinking I might even have to have a go before the weekend! Thank you, will keep you posted on the outcome!

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