Hairy Bikers Dauphinoise Potatoes Recipe

Some side dishes are forgettable. Dauphinoise potatoes are not. The first time I made the Hairy Bikers’ version, I genuinely stood over the dish and ate three portions before dinner even started. No regrets whatsoever.

Hairy Bikers Dauphinoise Potatoes is a rich, creamy French-inspired gratin made with thinly sliced Maris Piper potatoes, double cream, garlic, and Gruyère cheese, baked low and slow until golden and bubbling. It’s the kind of side dish that makes people forget about the main course entirely.

What Makes This Recipe Stand Out

The Hairy Bikers’ version of dauphinoise potatoes stands out because it first simmers the potatoes in the cream mixture before baking — building flavour from the inside out, not just on top.

Most recipes just layer raw potatoes and hope for the best. That works, sort of. But simmering the slices in the garlic cream first? That’s the move that takes this from good to genuinely unforgettable. The starch from the potatoes thickens the cream naturally, and every single layer absorbs that garlicky richness. IMO, this step alone separates the Hairy Bikers’ approach from every basic dauphinoise recipe you’ve seen before.

The Ingredients You Need

To make Hairy Bikers Dauphinoise Potatoes, you need: Maris Piper potatoes, double cream, whole milk, garlic, Gruyère cheese, butter, nutmeg, bay leaves, salt, and black pepper.

That’s it. Nothing obscure, nothing you need to hunt down. A quick note on the cheese, though, if you’re cooking Halal, pick a Gruyère labelled “suitable for vegetarians” (it uses plant-based rennet), or simply swap it for a Halal-certified mature Cheddar. The cheese is technically optional anyway; traditional dauphinoise skips it entirely.

Here’s the full ingredient list:

• 1.1kg Maris Piper potatoes, peeled and sliced 3mm thin
• 500ml double cream
• 200ml whole milk
• 3–4 garlic cloves, crushed
• 100g Gruyère cheese, grated (optional but excellent)
• 30g butter for greasing
• A pinch of nutmeg
• 2 bay leaves
• Salt and freshly ground black pepper

How to Make Hairy Bikers Dauphinoise Potatoes Recipe

Hairy Bikers Dauphinoise Potatoes takes about 1 hour 30 minutes total, including a 15-minute rest after baking, and that rest is non-negotiable.

Step 1: Prep and Simmer

Peel and slice your potatoes to roughly 3mm thickness; a mandoline makes this effortless and consistent. Don’t rinse the slices. That surface starch is what thickens your cream sauce later.

Pour the double cream, milk, crushed garlic, nutmeg, and bay leaves into a large saucepan. Add the potato slices and bring everything to a gentle simmer over medium heat. Cook for 5–7 minutes, stirring carefully. You want the potatoes just starting to soften, not fully cooked, not falling apart.

Step 2: Layer and Bake

Preheat your oven to 160°C (140°C fan). Grease a large ovenproof dish generously with butter. Remove the bay leaves from the cream mixture, then carefully transfer the potato slices into the dish, layering them evenly.

Pour the thickened cream mixture over the top, stopping just below the surface of the potatoes. Scatter the grated Gruyère evenly across the top. Bake for 45–55 minutes until deep golden and completely tender.

Step 3: Rest Before Serving

Here’s where patience matters. Pull the dish from the oven and let it rest for at least 15 minutes before serving. The cream firms up, the layers hold together, and you get clean, beautiful portions instead of a creamy avalanche. Worth the wait, trust me.

Tips That Actually Make a Difference

• Don’t wash the potato slices — the starch is your natural thickener
• Don’t overfill with cream — stop just below the top layer, or it’ll bubble over
• Slice evenly — uneven slices mean some are mushy while others are still firm
• Rest the dish — skipping this step costs you those clean, Instagram-worthy slices
• FYI — this reheats beautifully in the oven covered with foil at 160°C for 20 minutes

The Bottom Line

Hairy Bikers Dauphinoise Potatoes delivers everything a great side dish should, rich, creamy, deeply garlicky layers with a golden cheese crust, ready in around 90 minutes.

It pairs perfectly with roast beef, lamb, grilled chicken, or, honestly, just a crisp green salad if you want to keep things simple. Make it onc,e and it’ll become your go-to for every dinner party, Sunday roast, and special occasion from here on out. Some recipes earn a permanent spot in your rotation. This is one of them.