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Dauphinoise Potatoes

10 minutes
20 minutes
30 minutes
I have substituted 2 tbsp of dried nutmeg and 1 tsp of thyme when I didn't have the fresh and 2 tbsp of anchovy paste for the anchovies.
Course Side Dish


  • 1 red onion
  • 1 kg potatoes
  • 1 fresh nutmeg
  • 2 cloves garlic
  • 225 ml cream
  • 4 anchovies in oil
  • Parmesan Cheese
  • 2 bay leaves
  • Olive Oil
  • 1 very small bunch of fresh thyme


  • Preheat your oven to 350 degrees.
  • Peel and halve the red onion.
  • Wash the potatoes, leaving their skins on and slice thin in a food processor or mandolin along with onion.
  • Tip into a large sturdy roasting tray and season.
  • Grate 1/4 of the nutmeg on top, crush in 2 cloves of garlic and pour in 225 ml of cream.
  • Tear in the anchovies and add large handful of finely grated Parmesan.
  • Add the bay leaves, pick the leaves from a few thyme sprigs and add a good drizzle of olive oil.
  • Use your clean hands to quickly mix and toss everything together, then put the tray over medium heat.
  • Pour in 200 ml of water, cover tightly with tin foil and leave on heat.
  • Give the tray a shake so nothing sticks.
  • Remove the tin foil and finely grate over another layer of Parmesan.
  • Drizzle the remaining thyme sprigs with oil, scatter on top and put in the oven on the top shelf to cook for 15 minutes or until golden brown and bubbling.