Creamy Garlic Parmesan Potatoes (Dauphinoise Potatoes)
on Apr 30, 2019, Updated Aug 09, 2024
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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!
Why you’ll love them
A part of me wasn’t sure whether or not to recommend these dauphinoise 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 these Greek style potatoes, and these cheesy roasted cauliflower mashed potatoes.
The ‘problem’ with these is that you add garlic, cream, and cheese. How could that combo of ingredients NOT taste sublime?
Also, it’s tempting to keep making this classic French dish when it’s just so easy to make. Simmer sliced potatoes in a mixture of milk, cream, garlic and thyme, then pour into a baking dish and bake.
Here’s a summary of why you’ll love them:
- So quick and easy. You could say garlic dauphinoise potatoes are one of those ‘smug’ recipes that appear as if you’ve spent all day making them. Who would guess you’ll only need around 15 minutes to prep them, and another 25 minutes in the oven?
- The simplest pantry and fridge ingredients. Grab some potatoes and cheese and cream, and you probably already have everything else you need.
- Classy! Despite the simple ingredients and prep, you can’t fail to impress with these.
- Easy to prep ahead, reheat and even freeze.
About the ingredients
You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.
- Cream: Heavy cream (double cream) is best for a thick and delicious result.
- Milk: Full cream milk is best. Alternatively, you can substitute the heavy cream and milk with half-and-half, or even evaporated milk.
- Garlic: Crush 3 to 4 large cloves.
- Nutmeg: Although I state this as optional, it complements the other ingredients perfectly. If you don’t have a whole nutmeg to grate, you can use ground nutmeg instead (around a quarter of a teaspoon).
- Thyme: Fresh thyme elevates an already classy dish, but it’s fine to substitute with dried thyme.
- Potatoes: While you can use all-purpose potatoes to make this dish, waxy potatoes are best since they have a delicious creamy texture and hold their shape well. Some common waxy potatoes are Yukon Golds, Charlotte, or red potatoes. Varieties that are high in starch, such as russet potatoes, can make for a dish that is less structured and can fall apart.
- Onion: A small white or yellow onion (for plenty of flavor!) is about right, thinly sliced.
- Salt and pepper: In such a simple dish, the right amount of seasoning is key!
- Grated cheese: I usually use parmesan cheese in this recipe, but a mixture of sharp cheddar cheese, gruyere cheese and parmesan works very well too.
How to make dauphinoise potatoes
These creamy garlic sliced potatoes look and taste very classy, but they are very easy to make in 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 in a large saucepan.
- 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!
Helen’s Top Tips
- Feel free to experiment with different types and amounts of cheese, and different amounts of garlic (2 to 4 cloves is usually about right to taste it but not overpower the dish).
- Try to cut the potatoes into equal slices for even cooking. Even better, use a food processor or mandolin.
- Don’t skip heating the cream, milk, garlic, nutmeg (if using) and thyme before pouring over the potatoes. This simple step enhances the flavors and distributes them evenly.
- Remember to season each layer of potatoes with salt, pepper, and a bit of cheese to build flavor all the way through the dish.
- If you don’t have or don’t like thyme, you can easily substitute with a different fresh or dried herb such as rosemary, chives, dill, oregano, tarragon or sage.
- 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. Another similar-but-different option is this one pan broccoli gnocchi (can either be a side dish, or a dinner by itself).
How to serve
These creamy parmesan potatoes are just so classy! I’ve ordered them multiple times at restaurants, as a side dish, and I’m always impressed. And your guests will be too!
I find they go particularly well with:
- a slow-cooked meat with a rich gravy, like lamb shanks.
- a roast dinner, especially roast chicken. Roast one yourself (try this 1-hour air fryer rotisserie chicken recipe – you’ll never look back!), 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.
Recipe FAQs
You can assemble this dish ahead of time (up to 24 hours in advance), and cook later. Just assemble to the end of step 4, then cover and refrigerate until ready to bake. Try to remember to remove the bake from the refrigerator at least 30 minutes ahead of time. If you bake from cold, you might need to add 10 to 15 minutes onto the cooking time.
Leftovers keep well covered in the refrigerator for 3 to 4 days, and reheat pretty well, either in the oven or microwave. To reheat in the oven at 350F/175C, cover with foil and heat for about 20-30 minutes, or until thoroughly heated through. Uncover during the last few minutes to crisp up the top again.
Yes, of course. Just bake as normal, then let cool completely. Wrap tightly in plastic wrap and foil, then freeze for 2 to 3 months. Let defrost thoroughly in the fridge overnight. Alternatively, bake straight from frozen but add 50 to 100% more time (so bake for 45 minutes to an hour). Cover the dish with foil to stop the top from burning. Uncover around 15 minutes before the end so that the top can brown nicely.
More easy potato side dishes
- If you try one more potato recipe from Scrummy Lane, let it be these amazing Greek potatoes! Don’t want to turn on the oven? Go for Greek potato salad!
- Want to keep things simpler… but still very classy? These French style parmentier potatoes are the ones for you!
- 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! Or try this easy but luxurious truffle mash!
Creamy Garlic Parmesan Potatoes (Dauphinoise Potatoes)
Ingredients
- ⅔ cup heavy cream, (UK = double cream, Australia = thickened cream)
- ⅔ cup milk, full cream
- 3 garlic cloves, (3 to 4) crushed
- ¼ teaspoon ground nutmeg, optional (or grate fresh nutmeg)
- 2 sprigs fresh thyme, (or ½ to 1 teaspoon dried thyme) plus a bit more for sprinkling
- 1 pound potatoes, thinly sliced (about 3mm thick)
- ½ large onion, or 1 smaller one, thinly sliced
- salt and pepper
- 4 ounces parmesan cheese, grated (or a mixture of cheddar, gruyere and parmesan)
Instructions
- Preheat the oven to 180C / 355F and butter a medium-sized baking dish (12 x 8 inches or similar).
- 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.⅔ cup heavy cream, ⅔ cup milk, 3 garlic cloves, ¼ teaspoon ground nutmeg, 1 pound potatoes, ½ large onion
- Remove the thyme sprigs, then empty 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.2 sprigs fresh thyme, salt and pepper, 4 ounces parmesan cheese
- Empty 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.
I made this tonight for dinner, absolutely yummy. I added crispy bacon. What a great idea simmering it first! I made a bigger one a few weeks ago and after 2 hours, it still wasn’t cooked all the way through.
I’m so happy this turned out well for you, Simone! Thank you so much for letting me know! 🙂
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.
Hi Diana! So glad you enjoyed them, and interesting to hear about the change you made. Sounds like it worked a treat!
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?
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!
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!
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!!!
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 !
Tu as raison, Eva… ce plat est un vrai piege!
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!
It’s a pleasure, Kathleen 😉
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!!!
Thanks, Shashi… working on the video skills. The next one will be better!
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.
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!