Dauphinois Potatoes 1 - Dauphinois Potatoes

This is a simple dish that everyone makes differently, but this is what works best for Rob and is a favourite dish for all Super Event Sussex customers.

The Super Event Sussex Dauphinois potatoes are usually served with Duck Confit so see here for the video recipe.


-Mature cheddar cheese
-Double cream
-Seasoning (salt and pepper)


Begin by infusing your double cream with thyme and salt. Rob advises not to season the cream with pepper as when heating it will sink to the bottom of the pan and you would need to constantly stir it.

In this simple Dauphinois potato video tutorial, Rob uses a machine to finely slice the potatoes. If you don’t have a machine similar to the one used by Rob, you could either use a mandolin tool to slice your potatoes or simply hand cut them, making sure to be careful with the knife.

Once you have finely diced your potatoes, you should line a tray with parchment paper.

Begin by placing one layer of potato into the tray and then season with pepper. Repeat this step as many times as it takes to fill the tray you are choosing to use.

Once you have filled your tray with layers of potatoes seasoned with pepper, you are now ready to pour your cream infused with salt and thyme over the top, covering all of the potatoes.

Finish this process with a layer of parchment on top and use another tray to squash the potatoes down. Squashing the potatoes will help to keep the layers firm but avoid letting the cream pour out over the sides.

Finish this step with a layer of foil over the top and place in the oven to bake for 45 minutes at 165 degrees.

45 minutes later and it is time to remove your potatoes from the oven.

You should now squash the layers of potatoes down again to ensure the layers are firm and thick when you cut them up.

Place the Dauphinois potatoes back in the oven for a further 45 minutes.

Once you have taken the tray of potatoes out of the oven for the second time, you are now ready to remove the layer of parchment paper.

Topping your potatoes with cheese is optional and a personal preference, but Rob chooses to use grated mature cheese.

Once you have grated the cheese over the top of your potatoes, place to them in the oven for a further 5 minutes to melt.

You are now ready to remove your Dauphinois potatoes from the oven.

You should allow the tray to cool down, in this video tutorial Rob leaves his overnight in the fridge.

Once removed from the fridge, you should have a nice and solid cake of potatoes with firm layers.

Once you have completed the above steps you are now ready to cut your potatoes. This stage is for cosmetic purpose and you should aim to cut the Dauphinois into a neat square so they look pretty on the plate.

Place the square of Dauphinois you have just cut back into the tray and back into the oven until the cheese is golden and bubbling on top.

You are now ready to plate up.

Serving Tip:

Rob serves his Dauphinois potatoes with Duck Confit.