Side Dish

U.S. Russet Dauphinoise Potatoes

  • Ready Time: 110min
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  • Prep Time: 10min
    Cook Time: 100min
  • Potato Type: Russet
  • Serves: 6
    Prep Method: Baked
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U.S. Dauphinoise Potatoes - definetely is the creme de la creme of all potato recipes! This French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme.


  • US Russet Potatoes X 1.5 Kg
  • Cooking Cream X 150ml
  • White Pepper Powder X 2gms
  • Salt X 3gms
  • Nutmeg Powder X 2gms
  • Egg Yolks X 3Nos
  • Parmesan Grated X 90gms

Prep Time: 10min | Cook Time: 100min


1          Mix cream, pepper, salt, nutmeg and yolks in large mixing bowl. Peel russet potatoes. Using a mandoline slice the potatoes thinly into a mixing bowl of cream and mix in.

2          Lightly grease a 3″X6″steel pan with butter, arrange the sliced potatoes neatly, pouring a layer of cream mix every layer as you go and sprinkle parmesan cheese. When all potatoes are layered. Cover with parchment paper then aluminum foil. Bake at 150°C for 1 and half hours. After done, remove & leave to cool, cover and chill. Overnight for unmolding.

3          Place the overnight dauphinoise potatoes onto a metal plate lined with parchment paper, place in oven at 200°C for 6 minutes or until brown and heated through. Using an offset spatula, place the dauphinoise onto a side plate. Serve immediately.


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