If you’re looking for a delicious potato side dish to impress guests with, these creamy garlic parmesan potatoes are your new favourite go-to. They’re quick and easy to prepare, but super classy and special!
Potato heaven
A part of me wasn’t sure whether or not to recommend these potatoes to you or not. Because once you’ve made them for the first time, you’ll want to have them ALL THE TIME. Same problem with our favourite Greek potatoes, and these cheesy roasted cauliflower mashed potatoes.
It’s just a risk you take with yummy potato recipes, I guess 😉
The ‘problem’ with these dauphinoise potatoes is that you add garlic, cream, and cheese. How could that combo of ingredients NOT taste sublime?
Also, it’s tempting to keep making them when they are just so darn easy to make. Simmer sliced potatoes in a mixture of milk, cream, garlic and thyme, then pour into a baking dish and bake.
Finito. Heaven on a plate.
How to make dauphinoise potatoes
Note: Watch the handy how-to video if you’d like to SEE how to make these delicious potatoes.
These creamy scalloped potatoes look and taste very classy, but they are very easy to make in a just four simple steps. Then you can bake them in just 25 minutes.
So this is all you do:
- Heat up some cream and milk with garlic, nutmeg and thyme.
- Simmer with potato and onion slices for about 10 minutes.
- Pour half of the mixture into a baking dish and sprinkle with some of the cheese.
- Top with the rest of the potato mixture and cheese and bake!
Pro tip: Like the look of these potatoes but not sure about all the cream? Try this potato bake with bacon instead! It’s a lightened up version, but just as delicious.
what to serve with dauphinoise potatoes
These garlic parmesan potatoes are just so classy. I’ve had them multiple times at restaurants, as a side dish, and I’m always impressed. And your guests will be too!
I find these delicious cheesy potatoes go particularly well with:
- a slow-cooked meat with a rich gravy, like lamb shanks.
- a roast dinner, especially roast chicken. Roast one yourself, or grab a pre-cooked one from the supermarket to go with your delicious creamy cheesy potatoes.
- some kind of crispy schnitzel like this mustard parmesan crispy chicken. Make a simple fresh green salad to go with it and you have a simple but amazing meal that’s definitely worthy of serving to guests.
These dauphinoise potatoes would be a perfect easy but impressive choice for your next Thanksgiving or Christmas table. Or for any special occasion, really. Even for your next ‘regular’ family Sunday lunch.
More easy potato side dishes
- If you try one more potato recipe from Scrummy Lane, let it be these amazing Greek potatoes!
- These crispy smashed potatoes are also Greek style, but ready a little quicker than the potatoes above. You can even make them in your air fryer!
- Looking for another show stopping potato side? Try this potato bake with bacon. They’re like a less creamy version of dauphinoise potatoes, but just as delicious.
- If you’re looking for something a little different, try these mini garlic and parmesan hasselback potatoes!
- Another one to go with a Sunday roast – cheesy roasted cauliflower mashed potatoes. Delicious!
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Creamy garlic parmesan potatoes (dauphinoise potatoes)
Ingredients (UK/Australia? Click below for grams/ml)
- 2/3 cup double cream
- 2/3 cup milk
- 2 garlic cloves crushed
- a good grating of nutmeg optional
- 2 sprigs fresh thyme plus a bit more for sprinkling
- 1 pound potatoes thinly sliced (about 3mm thick)
- 1/2 a large onion or 1 smaller one, thinly sliced
- salt and pepper
- 4 ounces grated cheese
Instructions
- Preheat the oven to 180C / 355F and butter a medium-sized baking dish.
- Place the cream, milk, garlic, nutmeg (if using) and thyme in a medium saucepan and heat to a simmer. Add the potato and onion slices, put a lid on the saucepan and simmer for 10 minutes, until the potatoes are just tender. Give them a good stir after half the cooking time.
- Remove the thyme sprigs, then tip half of the potato mixture into the baking dish. Grind over plenty of salt and pepper and sprinkle over about a third of the cheese.
- Tip the rest of the potato mixture and cream/milk into the dish, smoothing out the top a little, then sprinkle over the rest of the cheese. Grind over a bit more pepper (if you like), then sprinkle over a little more fresh thyme.
- Bake for 25 to 30 minutes until golden and bubbling.
Diana says
SO TASTY! Highly recommended!
I did take a quicker route though! I followed your recipe but did not simmer the potatoes for the 10 minutes in the cream/milk mixture. I layered everything as suggested and then poured the cream/milk mixture over the top. I then cooked it for just under 2 hours at 180 degrees.
Helen says
Hi Diana! So glad you enjoyed them, and interesting to hear about the change you made. Sounds like it worked a treat!
Linda, Kefalonia says
I live in Greece & we don’t have Double Cream here…..just that awful UHT stuff in a carton!
There are two different kinds though, Cream or Whipping Cream.
Which do you think would be better?
Helen says
Oh hi Linda! Guess what?! I used to live in Greece, too! In Athens… For many years… I really miss it, especially the food of course!
So I remember the horrible cream situation. I’m trying really hard to remember what kind of cream I used to buy instead of double cream, and I think it was the whipping cream. Just as long as it isn’t a low fat cream, I think you’ll be fine. It’s mostly the starch in the potatoes and the cheese that thickens the sauce anyway!
Would love to hear how you get on. Good luck!
Linda, Kefalonia says
Thanks for the quick reply Helen. Will try it with the whipping cream when the weather gets cooler & let you know the result.
Still cooking summery stuff at the moment!
Helen says
I used to love how long the Greek summer lasted. Generally I found though that the weather had turned by the beginning of November. So maybe the potatoes aren’t too far in your future!!!
Eva says
Tu as raison, ce plat est un piégè, une fois qu’on la testé on ne peut pas s’arrête de le faire. D’ailleurs, je le fais souvent, ta version est très gourmande !
Helen says
Tu as raison, Eva… ce plat est un vrai piege!
Kathleen | Hapa Nom Nom says
Lol! You crack me up – thanks for the warning 😛 Just the pictures alone, I can tell these potatoes are just ridiculous! Throw in the smell and taste and I know I would be in danger of eating the entire dish! This is so perfect for Thanksgiving!
Helen says
It’s a pleasure, Kathleen 😉
Shashi at RunninSrilankan says
Helen, you sure are spot on – after watching that video and reading your post, I want to have these potatoes ALL THE TIME too! This is such a posh recipe indeed and so so scrumptious! By the way – AWESOME video!!!
Helen says
Thanks, Shashi… working on the video skills. The next one will be better!
[email protected] says
I”m one of those people that can eat a side of potatoes as a meal and this is one of those dishes. Perfect comfort food.
Helen says
Poor Mr. Scrummy thought this was all we were having for dinner when I made it for the blog! His face fell, but to be honest I could easily have eaten it by itself!