These Slow Cooker Dauphinoise Potatoes are absolutely incredible...fact. Baked in the most delicious creamy garlic sauce that makes one of the easiest side dishes ever. Perfect for Sunday Lunch or easy entertaining. Cooked this way they're fool proof, I'm serious, fool proof.
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Reasons to make Dauphinoise Potatoes in the Slow Cooker
- Incredibly delicious ⭐
- Incredibly easy, fool proof in fact ⭐
- Few Ingredients ⭐
- Can be make ahead ⭐
- Great for leftovers ⭐
- Pair with just about anything ⭐
- Huge crowd pleasing side ⭐
You're welcome!
What are Dauphinoise Potatoes?🥔
They are raw potatoes cooked in cream, traditionally with garlic and sometimes cheese. They originate from the Dauphin region of France. The classic version that I know as a UK cook is simply cream and garlic. I prefer it without cheese. I'm all about the simple seasoned unctuous, mellow, creamy garlic flavour. I really don't want the tang of cheese in there. I'm such a middle aged fuss pot.
Potato gratin is a similar dish but the potatoes are precooked a little before being baked and the classic flavours tend to be a little more diverse with herbs and cheeses added.
*Scroll down to the bottom of this post for the full printable recipe card*
Ingredients
This recipe serves 6 generously and 8 modestly. I know which way I want to go...
This recipe is made with a standard 3.5 litre size slow cooker
- 1 kg of potatoes - maris piper, desiree or king edward are best.
- 400 mls double (heavy) cream
- 100 mls milk - full fat or semi skimmed
- 2 scant (just barely) tsp fine sea salt - if using table salt then only 1 and a half tsp
- 3 large garlic cloves or 3 tsp garlic paste
Method
- Put your slow cooker on High to warm up.
- Peel and slice the potatoes and put them in a large bowl. Slice them into 3 mm thickness, no thicker. The thickness of a pound coin for the UK cookers that are here. Try to stick to that as much as possible as it influences the final cooking time.
- Do not soak them in water as you want that starch to stick around to help thicken and meld the potatoes into the incredible sauce we want velvety stodge, heaven.
- Crush 3 medium cloves of garlic or 3 tsps of garlic paste into a medium sized saucepan and pour in the cream and milk. The salt goes in too.
5. Bring to a gentle simmer and remove from the heat. Pour the mixture over the potatoes in the bowl.
Let the potato slices cool a little.
Butter the inside of the slow cooker. Although I have to confess I mostly forget.
When cool enough layer your potatoes into the slow cooker as tightly together without overlapping as you can but don't sweat it Susan.
As you layer the potatoes make sure each potato slice has a coating of the cream mixture. I confess I use my clean washing up gloves here.
Pour on top the cream mixture.
Cook on High for 3 and a half hours or Low for 6 hours. Check that the potatoes are cooked by inserting a blunt knife. You are looking for zero resistance here.
I know they're not the greatest looking in town but on a plate everyone's just looking at the ooziness and the they smell just about the best thing ever...so relax.
To brown, gently transfer to an ovenproof dish and grill on high for 5-10 mins or just serve as is.
Serving Suggestions
Dauphinoise Potatoes made in the slow cooker are your absolute best friend where entertaining are concerned. I'm talking make ahead all the way here. Perfect for Sunday Lunch, Christmas, Thanksgiving, dinner parties and just general feed everyone fabulously, just because.
So beef is a fantastic pairing here- slow cooker roast beef, roast beef brisket, slow cooker brisket, slow cooker beef stroganoff, beef casserole and minced beef and onion pie.
Gammon is another foodie match made in heaven- slow cooker gammon, gammon with brown sugar,
Not to mention Chicken and Turkey- slow cooker turkey crown, turkey stew.
Pulled pork and slow cooker sausage casserole would be yet another delicious combo. You see just how much it's everyone's friend?
Storage & Leftovers
Keep covered and put leftovers in the fridge for up to 3 days.
Reheat by cutting up portions and reheating in the oven for 10-20 minutes at 180C/160C fan/gas 4.
Or brown under a hot grill for ten minutes. You can microwave in bursts of 30 seconds covered, it depends on the size of portions.
You can freeze once cool in a stout plastic container for up to a month. Defrost in the plastic container and reheat in the oven.
Variations & Substitutions
As I mentioned earlier I prefer this as per my recipe but I know that there are the adventurous among you. So here we go:
Add 100 grams of gruyere cheese or mature cheddar on top of the potatoes.
Add fresh herbs into your cream before you warm it, such as a sprig of rosemary or a couple of thyme or both.
Add some nutmeg to give another level of flavour.
You could use all milk instead of cream but it would not give anywhere near the velvet unctuousness as it does with the full monty.
Pro Tips
Use maris piper, desiree or kind edward potatoes
- Use Maris Piper, King Edwards or Desiree Potatoes.
- Slice them no more than 3 mm thick.
- Don't skimp on the garlic - although it sounds like a lot, the garlic mellows considerably whilst baking.
- Don't skimp on the salt - seasoning is crucial to this dish.
- Don't water the cream down with more milk. Let's not be scaredy cats people.
- Check that the potatoes are cooked by inserting a blunt knife. You are looking for zero resistance here.
- Once baked I like to leave it for at least five minutes to allow some settling and final melding to set in.
- I do like to cut out wedges/wodges to serve, a bit like a lasagne. You can get arty and cut out circles etc with scone cutters but give me a fish slice and I'm good to go.
- This is where making ahead comes into it's own. You can bake it before hand and then reheat until piping hot at 160 C. I would guess about 45 minutes depending on type of dish used and therefore the depth of the potatoes.
- This recipe is gluten free but definitely not dairy free!
- You can use single cream or even Elmlea (vegetarian) cream but the dish will not be quite as rich as if using the full fat strength of double (heavy) cream.
- If you want to make this in the oven then here's my Dauphinoise Potatoes oven stylee.
More Delicious Sides
- Creamed Spinach
- Cauliflower Cheese
- Roast Potatoes
- Best Mashed Potatoes
- Cheesy Mash
- Slow cooker mashed potatoes
- Slow Cooker mac and cheese
- Slow Cooker Red Cabbage
- Braised Red Cabbage
- Fool proof Yorkshire Puddings
- Foolproof Ratatouille
- Easy Roast Carrots
Slow Cooker Dauphinoise Potatoes
Ingredients
- 1 kg potatoes
- 400 mls double cream
- 100 mls milk
- 3 cloves garlic
- 2 tsp sea salt 1 and half tsp if using table salt
Instructions
- Put your slow cooker on High.
- Peel and slice the potatoes and put them in a large bowl. Slice them into 3 mm thickness, no thicker. The thickness of a pound coin for the UK cookers that are here. Try to stick to that as much as possible as it influences the final cooking time.
- Do not soak them in water as you want that starch to stick around to help thicken and meld the potatoes into the incredible sauce.
- Crush 3 medium cloves of garlic or 3 tsp of garlic paste into a medium sized saucepan and pour in the cream and milk. The salt goes in too.
- Bring to a gentle simmer and remove from the heat. Pour the mixture over the potatoes in the bowl.
- Butter the inside of the slow cooker. Let the potato slices cool a little.
- When cool enough layer your potatoes into the slow cooker as tightly together without overlapping as you can but don't sweat it. As you layer the potatoes make sure each potato slice has a coating of the cream mixture.
- Pour on top the cream mixture.
- Cook on High for 3 and a half hours or Low for 6 hours.
- If you want to brown, gently transfer to an ovenproof dish and grill on high for 5-10 mins or just serve as is.
Nutrition
All nutritional information is approximate and intended only as a guide.
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