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A nice side dish to go with dinner. An EASY to make potato casserole dish using thinly sliced scalloped potatoes oven-baked in a creamy sauce.  Options for low-fat ingredients too!

Creamy Dauphinoise Layered Potatoes, a nice side dish to go with dinner An EASY to make potato casserole dish using thinly sliced scalloped potatoes oven baked in a creamy sauce. Options for low fat ingredients too!

Creamy Dauphinoise Layered Potatoes is a wonderful dish which you can serve as a side dish for a weeknight dinner or have with a Sunday roast. 

Potatoes are a wonderful ingredient and so versatile. They're inexpensive and will go with so many dishes. If you stopped to think of the many ways you could cook potatoes, it's no surprise it is the most popular dish to serve as a side dish.

Maybe you're one of those who always seems to serve your potatoes the same way, perhaps mashed or boiled. Maybe fried. Well, today, we have a lovely recipe for you.

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This potato side dish takes very little prep time, and all you really need to do is make sure you slice the potatoes thinly, some use the term scallop potatoes for the slices, either way, they're just thinly sliced! 

The recipe is very easy to make, and so convenient you can prepare it ahead and simply pop in the oven when you're ready to cook.

This works really well if you're planning a dinner party or perhaps a variety of different dishes, say, for Thanksgiving or Easter.

You'll note from the ingredients below, you have a choice of using full-fat cream or milk. I have used half-fat milk because there are fewer calories. If using full cream, you will, of course, get a much richer and creamier dish, but you choose which suits you best!

So let's get straight to the recipe and see how we make our Creamy Dauphinoise Layered Potatoes. Please enjoy!

Ingredients

Judge about 2 medium-sized potatoes per person
2 cups / 500 ml Milk OR Cream ** See the note below
1 Tablespoon of Cornstarch IF USING MILK.
1 Tablespoon Dried Tarragon or your favorite herb
1 tablespoon butter
3 Cloves grated garlic
1 Teaspoon Salt
1 teaspoon Pepper
You can add grated cheese although as a side dish it may be a little rich. It's your choice!

Equipment

You need a dish deep enough and large enough to hold the potatoes & liquid. For 4 medium potatoes, I used an oven dish measuring 10"x 6" and 2" deep (inches).

Top tips

  • Regarding the milk/cream, you can use a combination of half milk & half cream, or all milk, or all cream. It depends on your budget and if you don't mind the calories!
  • So long as you have enough liquid to cover the potatoes in the dish.
  • I used half fat milk in my photos as I was counting calories.
  • **** If using milk, ADD 1 Tablespoon of cornstarch to the milk and stir to dissolve.

Instructions

1. Heat oven to 160C / 320F / Gas 2

Creamy Dauphinoise Layered Potatoes,showing thickness of potato slices

2. Peel potatoes and then slice to a thickness of 3 -4 mm. Any thinner and the potatoes will turn into mush when cooking.

Creamy Dauphinoise Layered Potatoes showing how to dry the potato slices

Once peeled, rinse & dry them on a clean tea cloth and transfer to a large mixing bowl.

Creamy Dauphinoise Layered Potatoes adding the herbs and seasonings

3. Add your herbs, grated garlic, salt, pepper, and butter, (break the butter into little bits) and use your hands and carefully mix everything well so the potato slices are coated nicely.

4. Layer the slices in your dish, covering all the gaps, keep layering until done.

Creamy Dauphinoise Layered Potatoes, showing how to layer the potato slices in the casserole dish

5. Add the milk/cream and gently push down the potatoes to coat them with the liquid
**** Remember, if using milk, add 1 Tablespoon Cornstarch to the milk, stir to dissolve then add to the potatoes.

Creamy Dauphinoise Layered Potatoes, shopwing the potato casserole from the oven

6. Place in a baking tray (to catch any spills). Put in the oven for cooking.

Depending on how large your dish, cooking times will be between 1 and 1 1/2 hours. A guide will be the golden color on the top, and also if you poke a knife in the potatoes, you can feel if they are cooked.

When you are ready to serve, use a knife to cut the portions, and then a slotted spoon to scoop the potatoes.

NOTE:

If you have used milk there will be a little liquid left in the bottom of the dish. I sometimes use this liquid to add to a soup....it's delicious and I don't like to throw things away!

When ready to serve, we can also suggest this delicious garlic sauce recipe to pour over your potatoes. It's very quick and easy to make too!

We'd love to hear from you and what you thought of our Creamy Dauphinoise Layered Potatoes recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Creamy Dauphinoise Layered Potatoes, a nice side dish to go with dinner An EASY to make potato casserole dish using thinly sliced scalloped potatoes oven baked in a creamy sauce. Options for low fat ingredients too!

Recipe Card

Creamy Dauphinoise Layered Potatoes, a nice side dish to go with dinner An EASY to make potato casserole dish using thinly sliced scalloped potatoes oven baked in a creamy sauce. Options for low fat ingredients too!

Creamy Dauphinoise Layered Potatoes

Yield: 4
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

An EASY to make potato casserole dish using thinly sliced scalloped potatoes oven-baked in a creamy sauce.  Options for low-fat ingredients too!

Ingredients

  • Judge about 2 medium sized potatoes per person
  • 2 cups / 500 ml Milk OR Cream ** See the notes
  • 1 Tablespoon of Cornstarch IF USING MILK.
  • 1 Tablespoon Dried Tarragon or your favourite herb
  • 1 tablespoon Butter
  • 3 Cloves grated garlic
  • 1 Teaspoon Salt
  • 1 teaspoon Pepper
  • You can add grated cheese although as a side dish it may be a little rich. It's your choice!

Instructions

  1. Heat oven to 160C / 320F / Gas 2
  2. You need a dish deep enough and large enough to hold the potatoes & liquid. For 4 medium potatoes, I used an oven dish measuring 10"x 6" and 2" deep (inches).
  3. Peel potatoes and then slice to a thickness or 3 -4 mm. Any thinner and the potatoes will turn into mush when cooking. Once peeled, rinse & dry them on a clean tea cloth and transfer to a large mixing bowl.
  4. Add your herbs, grated garlic, salt, pepper and butter, (break the butter into little bits) and use your hands and carefully mix everything well so the potato slices are coated nicely.
  5. Layer the slices in your dish, covering all the gaps, keep layering until done.
  6. Add the milk / cream and gently push down the potatoes to coat them with the liquid
  7. **** Remember, if using milk, add 1 Tablespoon Cornstarch to the milk, stir to dissolve then add to the potatoes.
  8. Place in a baking tray (to catch any spills). Put in the oven for cooking. Depending on how large your dish, cooking times will be between 1 and 1 1/2 hours. A guide will be the golden colour on the top, and also if you poke a knife in the potatoes, you can feel if they are cooked.
  9. When you are ready to serve, use a knife to cut the portions, and then a slotted spoon to scoop the potatoes. If you have used milk there will be a little liquid left in the bottom of the dish. I sometimes use this liquid to add to a soup....it's delicious and I don't like to throw things away!

Notes

Regarding the milk / cream, you can use a combination of half milk & half cream, or all milk, or all cream. Depends on your budget and if you don't mind the calories! So long as you have enough liquid to cover the potatoes in the dish. I used half fat milk in my photos as I was counting calories. **** If using milk, ADD 1 Tablespoon of cornstarch to the milk and stir to dissolve

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 714mgCarbohydrates: 32gFiber: 3gSugar: 1gProtein: 11g

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