Potato Dauphinoise

Name: Potato Dauphinoise
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: British
Ingredients: 50 g Butter ((2 oz)); 750 g Pots ((sliced)); 0 Salt; 0 Pepper; 125 g Cheese ((grated)); 1 Egg; 284 ml Single Cream ((½ Pint))

by katplaystennis • 2026

Why some badges are missing

Not vegan: Butter → try dairy-free butter
Not dairy-free: Butter → try dairy-free butter
Not egg-free: Egg → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not low-FODMAP: Single Cream → try lactose-free cream
Not low-histamine: Cheese
Not low-GI / diabetic-friendly: the recipe title (Potato Dauphinoise)
Not kidney-friendly: Salt → try salt-free herb seasoning (or lemon zest and black pepper)

Based on listed ingredients — always check labels for allergies.

Prep

15m

Cook

60m

Serves

Rating

—

Total time · 1h 15m

Ingredients

Kitchen Help

Shopping list

50 g Butter — (2 oz)
750 g Pots — (sliced)
Salt
Pepper
125 g Cheese — (grated)
1 Egg
284 ml Single Cream — (½ Pint)

Tools

· baking dish
· whisk

Instructions

Step by step

1
Use half of the butter to grease the bottom of a baking dish.
2
Layer potatoes, salt + pepper + cheese.
3
Finish with potato and save the last layer of cheese.
4
Whisk egg + cream.
5
Pour over and dot with butter + cheese.
6
Bake at 190°C for .
7
Optional - Brown under grill if necessary.

Per serving

serves 4

Calories

514kcal

Protein

12.1g

Carbs

30.9g

Fat

41.7g

Fibre

2.5g

Sugar

1.2g

Sodium

220mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Original scan

We've kept the original page so the handwriting (and the kitchen-stained edges) live alongside the cleaned-up recipe forever. Tap any page to zoom.