These Dauphinoise Potatoes, effortlessly crafted in the slow cooker, feature 1 kg of potatoes, 400 ml of double cream, 100 ml of milk, and 3 cloves of garlic for a touch of aromatic goodness.

To make Dauphinoise Potatoes in the slow cooker, start by slicing the potatoes thinly, then simmer garlic, cream, and milk together. Layer the potatoes in a buttered slow cooker, pour the cream mixture over, and cook on High for 3.5 hours or Low for 6 hours.

Jump into the full recipe to see just how easy it is to whip up this luxurious side dish. It’s a foolproof path to impressing at your next dinner!

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What Are Dauphinoise Potatoes?

Dauphinoise Potatoes are a French side dish made by baking thinly sliced potatoes in a rich and creamy garlic-infused sauce. This dish typically includes 1 kg of potatoes, 400 ml of double cream, 100 ml of milk, 3 cloves of garlic, and 2 tsp of sea salt. It’s known for its tender layers and golden, crispy top.

Why Make Dauphinoise Potatoes in the Slow Cooker?

Making Dauphinoise Potatoes in the slow cooker ensures they cook evenly and absorb the flavors of garlic, cream, and milk thoroughly, resulting in a perfectly tender and creamy texture. The slow cooker method is hands-off, allowing you to focus on other meal preparations while the potatoes turn into a deliciously comforting dish without the need for constant supervision.

Slow Cooker Dauphinoise Potatoes Ingredients

• 1 kg of potatoes
• 400 ml of double cream
• 100 ml of milk
• 3 cloves of garlic
• 2 tsp of sea salt (use 1.5 tsp if substituting with table salt)

How To Make Slow Cooker Dauphinoise Potatoes

1. Preheat your slow cooker to High. This step ensures that your cooker is ready to go when your potatoes are prepared.
2. Prepare the potatoes: Peel them and slice into 3 mm thickness. Aim for consistency in thickness to ensure even cooking. Imagine slicing them as thick as a pound coin, which is a handy reference for thickness.
3. Keep the starch: Do not rinse the sliced potatoes. The natural starch present is crucial for thickening the sauce and binding the slices into a creamy texture.
4. Create the cream mixture: In a medium saucepan, combine the crushed garlic (or garlic paste), double cream, milk, and sea salt. Heat until it just begins to simmer, then remove from the heat. This mixture will envelop the potatoes in rich flavor.
5. Mix potatoes with cream: Pour the warm cream mixture over the sliced potatoes in a bowl, ensuring each slice is coated. This step infuses the potatoes with garlic and salt, beginning the flavoring process.
6. Prepare the slow cooker: Butter the inside of your cooker to prevent sticking and add a layer of flavor.
7. Layer the potatoes: Once the slices have cooled slightly, layer them in the slow cooker. Arrange them snugly but without overlapping. Each layer should get a generous coating of the cream mixture. This layering ensures even cooking and flavor distribution.
8. Cook: Set your slow cooker to High and cook for 3.5 hours. Alternatively, for a slower cook, set it to Low for 6 hours. This slow cooking process gently melds the flavors and softens the potatoes to perfection.
9. For a golden top: If you desire a crispy, golden top, transfer the cooked potatoes to an ovenproof dish and grill on high for 5-10 minutes. This step is optional but adds a delightful texture contrast.
10. Serve: Whether you choose to brown the top or not, your Slow Cooker Dauphinoise Potatoes are ready to impress as a sumptuous side dish.

Recipe Tips

• Potato Selection is Key: Opt for starchy potatoes like Russets or Yukon Golds for that perfect creamy texture. Waxy potatoes can be a bit too firm, and let’s be honest, no one invited them to the creamy potato party.
• Slice with Precision: Aim for uniform, thin slices to ensure even cooking. A mandoline slicer is your best friend here, saving you time and safeguarding your fingers from the dreaded uneven slice syndrome.
• Low and Slow is the Way to Go: Resist the urge to crank up the heat. Cooking your Dauphinoise Potatoes on a lower setting allows them to soak up the garlicky cream, becoming tender without curdling the sauce. It’s like slow dancing in the kitchen, but with potatoes.
• Rest Before Serving: Give your potatoes a brief rest out of the oven before diving in. This allows the layers to set, making it easier to serve without turning into a creamy landslide. Think of it as the potatoes taking a quick power nap before the big reveal.

Recipe Variation

• Sweet Potato Swap: Ditch the regular potatoes for sweet potatoes to add a colorful twist and a sweet, earthy flavor to your dish. This version pairs beautifully with pork and adds a vibrant splash to your plate. Remember, sweet potatoes cook a tad quicker, so keep an eye on them!
• Cheesy Crust Delight: Before the final 20 minutes of cooking, sprinkle a generous layer of grated Gruyère or sharp cheddar on top. The cheese will melt into a golden, bubbly crust that’s so irresistible, you’ll want to marry it. Perfect for those who believe cheese is a food group.
• Garlic and Herb Infusion: Elevate the flavor by adding a mix of fresh thyme, rosemary, and a little extra garlic into the cream mixture. It’s like sending your potatoes to a spa, coming out more aromatic and flavorful, ready to impress at any dinner party.
• Veggie-Packed: For a lighter take, layer in thinly sliced zucchini, tomatoes, or mushrooms between the potatoes. It’s a sneaky way to get your veggies in and makes the dish a complete meal in itself. Plus, it’s a great excuse to use up whatever’s lounging in your fridge.

What to Serve With Dauphinoise Potatoes

Dauphinoise Potatoes may be served with your favorite cut of steak, sausages, gammon, roast beef, lamb shanks, roast chicken, herb-crusted salmon, pan-fried cod, red lentil loaf, and veggie wellington.

How To Store Dauphinoise Potatoes

In The Fridge:

Keep your Dauphinoise Potatoes in an airtight container in the fridge. They will stay fresh for up to 3 days. Ensure they are cooled to room temperature before storing to maintain their texture and flavor.

In The Freezer:

Dauphinoise Potatoes are not ideal for freezing due to the cream content, which may separate and affect the texture upon thawing. For best results, enjoy them fresh or store in the fridge.

How To Reheat Dauphinoise Potatoes

Reheat your Dauphinoise Potatoes by placing them in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. For a quicker option, microwave them on high for 2-3 minutes, but be mindful this may slightly alter their texture

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken Jalfrezi
• Slow Cooker Broccoli And Stilton Soup
• Slow Cooker Creamy Chicken and Chorizo Pasta