Gordon Ramsay Dauphinoise Potatoes Recipe

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Potato Dauphinoise, a classic French dish from the Dauphiné region, is the epitome of comfort and indulgence. It has become one of my go-to recipes when I want to impress guests with a rich and comforting dish.

It has recipes dating back to the 18th century and is still being perfected by chefs like Gordon Ramsay. I am following his tips and tricks to get it done right.

Gordon Ramsay Dauphinoise Potatoes recipe is a must-try classic French side, with its layers of tender potatoes bathed in creamy, garlicky goodness, is a true indulgence.

The layering technique results in a perfectly soft and creamy interior, while the top crisps up beautifully, creating a delicious contrast.

The beauty of Potato Dauphinoise lies in its layers; each slice of potato is carefully arranged and coated with cream, creating a decadent, melt-in-your-mouth experience. It is a timeless comfort food that has stood the test of time.

Whether served at a family gathering or a special holiday meal, this dish is a timeless and versatile showstopper. From its humble roots to becoming a favorite at celebrations, Potato Dauphinoise never fails to impress!

I remember first making it for a family gathering, and it was an instant hit. The smooth, velvety cream, fragrant garlic, and slight crispiness on top make this recipe irresistibly delicious. If you’ve never tried it, trust me, it’s worth every bite!

What's In The Post

Equipment Required

Sharp Knife or Mandoline: I use a sharp knife to slice the potatoes thinly and evenly, ensuring they cook perfectly.
Cutting Board: A sturdy board makes slicing the potatoes a breeze.
Large Mixing Bowl: A large mixing bowl comes in handy for tossing the potatoes with cream and seasonings.
Garlic Press or Grater: I use a grater to finely mince or grate the garlic for that perfect flavor infusion.
Whisk: I find a whisk perfect for thoroughly mixing the cream and seasonings.
Oven-Safe Baking Dish: I choose a deep dish to layer and bake the potatoes beautifully.
Aluminum Foil: I cover the dish while baking to prevent the top from over-browning.
Measuring Cups and Spoons: Precise measurements are key, so I keep measuring cups and spoons close.
Silicone Spatula or Spoon: A silicone spatula helps me spread the potato layers evenly in the dish.
Kitchen Towel or Oven Mitts: Oven mitts are a must for safely handling a hot baking dish.
Serving Spoon: When it’s time to serve, a spoon lets me scoop out the perfect portion of creamy, layered goodness.
Cooking Spray: I use a cooking spray to lightly grease the baking dish, preventing the potatoes from sticking and ensuring easy serving.
Saucepan: I find a saucepan essential for heating the cream, garlic, and seasonings, infusing the mixture with rich flavors before pouring it over the potatoes.
Sieve: I strain the cream mixture through a sieve, ensuring a smooth, lump-free consistency free from garlic or herb bits.

Gordon Ramsay Potato Dauphinoise Ingredients And Substitutions

Note: The ingredients in this section make 4 portions of Gordon Ramsay’s Potato Dauphinoise. You can always change and adjust the quantities of the ingredients according to your need for the number of servings you wish to make.

2 Pounds Potatoes (peeled and sliced): I often use sweet potatoes for a slightly sweet and earthy twist if I don’t have regular potatoes.
14 Ounces Heavy Cream: When I want a lighter version, I use a mix of half-and-half and whole milk.
1 Bag Cheddar Cheese (shredded): I sometimes swap cheddar with Gruyère for a nuttier flavor or Parmesan for a sharper taste.
2 Bay Leaves: If I’m out of bay leaves, I use thyme sprigs or even a small piece of rosemary for a different herbal note.
3 Garlic Cloves (peeled and crushed): When fresh garlic isn’t on hand, garlic powder (about ½ teaspoon per clove) works perfectly.
¼ Teaspoon Salt: I prefer using sea salt or kosher salt since it’s easier to control the seasoning. Occasionally, I use herb-infused salt for an extra layer of flavor.
¼ Teaspoon Pepper: I love the subtle heat of white pepper as an alternative, but when I want more of a kick, freshly cracked black peppercorns or even a dash of cayenne pepper does the trick.

Preparation and Cooking Time

Preparation Time	Baking Time	Total Time
20 Minutes	40 Minutes	1 Hour

How To Make Gordon Ramsay Potato Dauphinoise At Home

Gordon Ramsay Dauphinoise Potatoes Process

Step 1

Slice the potatoes into thin, even pieces to ensure they cook evenly.

Gordon Ramsay’s Dauphinoise Potatoes Process

Step 2

Combine the heavy cream, crushed garlic, and bay leaves in a saucepan over medium heat. Allow the mixture to bubble gently for a few minutes to infuse the cream with rich flavors. Remove from heat and set aside.

Step 3

Grease a baking dish with cooking spray, then sprinkle a layer of grated cheese evenly across the bottom. Then, arrange a layer of sliced potatoes over the grated cheese. Add another sprinkle of cheese on top of the potato layer. Repeat this layering process 3 to 4 times, finishing with a layer of cheese on top.

Step 4

Strain the cream sauce through a sieve into a bowl, discarding the garlic and bay leaves. Then, pour it over the layered potatoes and cheese.

Step 5

Finish with some more grated cheese. Place the baking dish in a preheated oven at 400°F (200°C) and bake for 30 to 45 minutes, or until the potatoes are tender and the top is golden and bubbly.

Step 6

Allow the dauphinoise potatoes to cool slightly before serving. Enjoy this indulgent and creamy dish, Gordon Ramsay-style!

Expert Tips That I Recommend

I always slice the potatoes as evenly as possible, usually with a mandoline slicer. This helps them cook at the same rate. I also layer the slices carefully, avoiding too much overlap, so the sauce coats everything evenly.
If my cream sauce feels too thick, I add a splash of milk to loosen it. If it’s too thin, I let it simmer a little longer to thicken it before using it.
After slicing, I avoid rinsing the potatoes because the starch helps bind the dish. If the cream sauce has too much liquid, I drain it properly before pouring it over the potatoes.
To keep the top from burning, I cover the dish with foil for the first 20 minutes of baking. Then, I remove the foil in the last 10:15 minutes to let the cheese crisp up perfectly.
To prevent my cream sauce from splitting during baking, I keep it on medium heat while infusing it with garlic and bay leaves. Also, I stick to heavy cream (or mix cream and milk) since it holds up better without splitting.
I generously grease the baking dish with cooking spray or butter to prevent the potatoes from sticking before layering the ingredients.
I always let the potatoes sit with the cream for 10 minutes before baking to ensure the starch combines with the cream to create a more cohesive dish.
To prevent the potatoes from falling apart, I always rest the dish for 10 minutes before baking it.
I whip the cream slightly before pouring it on the potatoes for a lighter texture.

FAQs About Gordon Ramsay Potato Dauphinoise

What can you do if your potatoes are undercooked even after baking

If your potatoes are undercooked, you should increase the baking time by 10:15 minutes and check again. If needed, cover the dish with foil to prevent the top from overcooking while the potatoes finish baking.

What can you do if your dish lacks a creamy texture

Ensure the potatoes are evenly coated with the cream sauce and avoid over-thinning it. Proper layering and using high-fat cream are key to achieving a creamy consistency.

Why are your potatoes hard even after baking for 45 minutes

This often happens if the oven temperature is too low or the potatoes are sliced too thick. Ensure the oven is properly preheated to 400°F (200°C), and slice the potatoes thinly and uniformly. If the issue persists, you can partially cook the potato slices in the cream sauce on the stovetop before layering them in the dish.

Why is your Potato Dauphinoise dry and not creamy

A dry dish usually means there wasn’t enough cream sauce, or it was absorbed too quickly during baking. To fix this, make sure the cream sauce is sufficient to coat all the potato layers. Pour enough sauce to reach just below the top layer of potatoes before baking.

Why is the cheese layer rubbery instead of golden and crisp

If the cheese layer is rubbery, it could be because it didn’t brown properly. Use a mix of cheeses like cheddar and Parmesan, which melt smoothly and brown beautifully. Additionally, broil the dish for 2:3 minutes for a golden, bubbly top.

Why is your cream sauce lumpy or grainy

A grainy texture may indicate that the cream sauce is split or curdled. To prevent this, heat the cream on medium-low and avoid boiling it. Whisk constantly while simmering to maintain a smooth consistency.

What can you do if the dish tastes overly salty

If too much salt is added during seasoning, the dauphinoise can become overly salty. Balance the flavor by serving it with a side of unsalted vegetables or meat. You can also dilute the cream sauce slightly with more cream or milk before baking.

Why do the potato layers slide apart when you serve the dish

Sliding layers often occur if the sauce is too thin or the potatoes aren’t pressed down firmly during layering. To fix this, ensure the cream sauce is slightly thickened and press the potatoes down lightly between layers. Let the dish rest for 10 minutes after baking to allow the layers to set.

Gordon Ramsay’s Dauphinoise Potatoes are Ready — Gordon Ramsay Dauphinoise Potatoes

Nutritional Information Per Serving

Gordon Ramsay’s Potato Dauphinoise is rich, creamy, and indulgent but not particularly healthy due to its high calories, saturated fats, and sodium. It’s best enjoyed occasionally as a treat and in moderation.

Here, I have mentioned the nutritional breakdown of Gordon Ramsay’s Potato Dauphinoise.

Calories	2086 kcal
Carbohydrates	173 g
Protein	27 g
Fat	148 g
Saturated Fat	92 g
Polyunsaturated Fat	6 g
Monounsaturated Fat	43 g
Cholesterol	545 mg
Sodium	213 mg
Potassium	4155 mg
Fiber	20 g
Sugar	8 g
Vitamin A	5876 IU
Vitamin C	184 mg
Calcium	392 mg
Iron	7 mg

Gordon Ramsay’s Potato Dauphinoise is a rich and indulgent dish, suitable for occasional indulgence in balanced diets. However, it is not ideal for low-calorie, low-fat, low-sodium, low-carb, vegan, or dairy-free diets.

A few modifications and changes in ingredients are required to make this dish more inclusive.

Recipe Variations For Different Diets

Vegan Diet: I replace the heavy cream with coconut or cashew cream when making vegan-friendly Potato Dauphinoise. I either use nutritional yeast or a vegan cheese substitute for the cheese. Olive oil works perfectly instead of butter or cooking spray.
Low-Sodium Diet: For a low sodium diet, I skip the cheese entirely or use a low-sodium variety. Instead of relying on salt, I go heavy on fresh herbs like thyme and rosemary. Garlic and pepper also help in making the dish flavorful without the extra sodium.
Low-Carb/Keto Diet: For a keto version, I replace the potatoes with zucchini, turnips, or thinly sliced cauliflower. Using full-fat cream and plenty of cheese ensures it stays rich and satisfying while cutting down on carbs.

What To Serve With This Recipe

Roast Meats: I often serve my dauphinoise alongside roast Chicken, Beef, or Lamb. The tender, juicy meats contrast beautifully with the cheesy, creamy potatoes.
Fresh Salads: I like serving a Caesar or Chicken salad with Vinaigrette to lighten things up. A simple arugula or mixed greens salad with a lemon or balsamic dressing provides a refreshing contrast.
Grilled Vegetables: For a complete meal, I add Grilled Vegetables like asparagus, zucchini, or Green Beans. Their earthy flavors and slight char balance the richness of the dauphinoise perfectly.
Crusty Bread: When I’m in the mood for comfort, I serve warm, Crusty Bread on the side. It’s perfect for soaking up the extra creamy sauce left on the plate.
Seafood: Grilled Salmon or Baked Cod pairs wonderfully with Dauphinoise Potatoes. The lightness of the fish complements the creaminess of the dish.
Grilled or Pan-Seared Seafood: For a lighter yet equally satisfying pairing, I love serving it with flaky, buttery fish like Salmon, Sea Bass, or halibut. The creaminess of the potatoes complements the delicate texture and flavor of seafood, especially when the fish is seasoned with fresh herbs or lemon.
Soups: For a cozy meal, I like pairing dauphinoise with a light Soup, such as a clear chicken broth or a vegetable consommé. The soup’s lightness beautifully balances out the potatoes’ richness.
Light Pasta Dishes: If I’m in the mood for a slightly indulgent carb pairing, I opt for a light Pasta dish with broccoli, olive oil, garlic, and parsley. This combination works surprisingly well without overwhelming the meal.

Printable Version

More Gordon Ramsay Recipes That You Can Try

Gordon Ramsay Egg Benedict — Gordon Ramsay Eggs Benedict

Gordon Ramsay Egg Frittata — Gordon Ramsay Eggs Benedict

Conclusion

There’s something magical about how the layers of thinly sliced potatoes, creamy sauce, and bubbling cheese come together to create such a rich, indulgent dish. It’s not just comfort food; it’s a masterpiece of simplicity and flavor that embodies the essence of French cuisine.

I hope this recipe brings the same warmth and joy to your table as it does to mine. May your Potato Dauphinoise turn out as golden and delicious as ever! Are you ready to bring a touch of elegance and comfort to your table? Let’s get started on crafting this creamy, cheesy delight, and make sure to let me know how your dauphinoise turns out.