Potato “Dauphinoise”… But Make It Easy
A fancy-sounding potato bake that’s perfect for party season, family gatherings, or when you just want something comforting and golden bubbling from the oven.
There’s something magical about a potato bake that looks like it took hours… but didn’t. This version takes its cue from a classic dauphinoise, but it’s stripped back, unfussy, and completely forgiving — the kind of dish you can throw together while you’re getting ready for a holiday lunch or bringing a plate to a BBQ.
The hero here is the layering: thin slices of potato, a touch of fresh thyme and oregano from the garden, smoky chopped bacon, and pockets of salty blue cheese that melt into every corner. As it bakes, the potatoes absorb the milk, soften, and become creamy inside while turning crisp and golden on top. It’s comfort food with a little flair — and truly, a guaranteed crowd-pleaser.
Ingredients:
- 6 potatoes, any variety, thinly sliced (a mandolin will make your life easier, if you’re brave!)
- 3 slices bacon, chopped
- 150g blue cheese, crumbled
- 1 cup milk
- 2 tbsp fresh thyme and oregano, chopped
- Salt & pepper, to taste
Method :
- Prep the oven and potatoes
Preheat your oven to 180°C. Slice your potatoes as thinly as possible — the thinner the slices, the more luxurious and tender the final bake. A mandolin gives perfect results, but a sharp knife works beautifully too.
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Build the layers
Grease a baking dish lightly. Start layering your potatoes, overlapping them slightly. You can make this as rustic or as decorative as you like — both ways taste incredible.Between the layers, sprinkle:
- chopped bacon
- fresh thyme and oregano
- a scattering of blue cheese
- a pinch of salt and pepper
Repeat until all ingredients are used.
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Add the milk
Pour the 1 cup of milk evenly over the dish. This will steam and soften the potatoes during baking, creating a creamy interior without needing cream. -
Bake low and slow
Cover the dish loosely with foil if you’re worried about over-browning, then bake for 1 hour and 30 minutes, or until:- the top is deeply golden
- the potatoes are soft all the way through
- the edges have crisped beautifully
If the top browns too quickly, simply tent it with foil halfway through.
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Serve and enjoy
Let it sit for 10 minutes — this helps the layers settle and makes slicing easier. Serve warm and watch it disappear faster than you expect.
Notes & Tips
- Swap the blue cheese: If you’re not a blue cheese fan, feta or gruyère works wonderfully.
- Make it vegetarian: Leave out the bacon or replace with smoked paprika for a hint of smokiness.
- Make ahead: Assemble the dish earlier in the day and bake just before serving.
This is one of those dishes that feels special without trying too hard — perfect for Christmas (if you celebrate), end-of-year gatherings, or any table that deserves something golden and delicious.
