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Potato Dauphinoise

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750 g g potatoes potato
(finely sliced)
2 garlic garlic
1 onions onion
(finely sliced, optional)
0.5 tsp tsp ground nutmeg ground nutmeg
1 bay leaves bay leaf
200 ml ml single cream single cream
2 fresh thyme fresh thyme
(fresh, or 1 tsp dried)
80 g g Parmesan Parmesan
200 ml ml vegetable stock vegetable stock

Potato dauphinoise

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25 min


Recreate the classic French side dish at home with this super-simple potato dauphinoise recipe. Serve alongside a hearty beef bourguignon, or as an alternative to roast potatoes as part of Sunday lunch.

  1. Place a large, shallow ovenproof dish on the hob and arrange the potato and onion slices (if using) inside.
  2. Season generously, then add the garlic, nutmeg, bay leaf, cream, thyme and half the Parmesan. Gently mix to combine.
  3. Pour over the hot stock and cook on a medium heat with the lid on for 10 minutes, stirring occasionally, until the potatoes are tender.
  4. Preheat the oven to 200°C/180°C fan/gas mark 6.
  5. Once the potatoes are cooked, remove the lid and sprinkle the top with the remaining cheese. Transfer to the oven and bake for a further 15 minutes until golden.