Potato Dauphinoise


Pommes de Terre à la Dauphinoise (or as I prefer to call it Potatoes Dolphins-nose)


A very traditional French side dish, very rich, steeped in cream and all things naughty, yet delicious.

I have altered the traditional recipe a little, as I find the heavy traditional version a little bit indigestion-inducing.


1 kg potatoes (King Edwards, Royal Blues or as is befitting the dish Desirée)


2 cups Gruyère Cheese, finely grated


½ cup cream


½ cup reduced fat cooking cream


1 egg


Grated nutmeg


2 tablespoons butter, chilled, cut into tiny cubes


¼ teaspoon French non-seeded mustard


Juice of half a lemon


Salt and pepper to taste


Pre-heat oven to 175°C.


Peel the potatoes and slice them very thinly – so thinly that you can see through them.

Grease a pie dish well with butter.

Layer up the potatoes sprinkling each layer with cheese and a little squeeze of lemon juice, salt, pepper and nutmeg. 

In a small mixing bowl, beat the egg with the cream and mustard.  Pour over the prepared potatoes and dot the top of the dish with cubed butter.

Add a final flourish of cheese to the top of the Dauphinoise and bake for around 30-40 minutes, or until the potatoes are tender and the cheese is bubbling on top.

Serve with a generous flourish of chives, parsley or marjoram as an accompaniment to a lavish main course.