Potato Dauphinoise

AGA oven recipes Potato Dauphinoise


  • 40g (1½ oz) butter
  • 2 cloves garlic, crushed
  • 700g (1 lb 9 oz) potatoes, peeled and thinly sliced
  • Salt
  • Black pepper
  • 284ml (9 fl oz) single cream
  • 15g (½ oz) melted butter


  • Fresh chives
  • Serves 4-6

Butter an 18cm square dish.
Beat the butter and crushed garlic together. Arrange a layer of potatoes in the base of the dish, dot with a little garlic butter and grind over salt and black pepper. Repeat this layering, finishing with garlic butter dotted on the top of the final layer of potatoes.

Pour the cream over the potatoes. Place the dish on the grid shelf placed on the floor of the baking oven and cook for 40 minutes then brush with a little melted butter and return to the oven for about 20-25 minutes until the potatoes are cooked and golden brown.

Garnish with fresh chives and serve at once.