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closeup of scalloped potatoes in a white serving dish
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Easy Scalloped Potatoes (Dauphinoise Potatoes)

Nothing says comfort food better than a big old helping of creamy cheesy Potatoes (Dauphinoise Potatoes).
Course Side Dish
Cuisine Western
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 281kcal

Ingredients

Oven version

  • 2 lb (900g) Potatoes peeled and sliced into 1/8’’ slices
  • 3 tbsp melted butter
  • 2 tbsp corn flour or plain flour if not gluten free
  • 2 1/4 cups (550 ml) warm milk
  • 0.25 tsp ground nutmeg
  • 0.25 tsp paprika
  • 0.5 tsp ground white or black pepper
  • Salt
  • 2 cups (225 g) shredded cheddar cheese, divided
  • 2 tbsp grated Parmesan divided
  • Herbs for garnish

Instant Pot version

  • 2 lb (900g) Potatoes peeled and sliced into 1/8’’ slices
  • 3 tbsp melted butter
  • 2 tbsp cornstarch or plain flour if not gluten free
  • 1 1/4 cup (300ml) (1.25 cups) double cream (heavy cream)
  • 1 cup (250m) warm milk
  • 0.25 tsp ground nutmeg
  • 0.25 tsp paprika
  • 0.5 tsp ground white or black pepper
  • Salt
  • 2 cups (225 g) shredded cheddar cheese, divided
  • 2 tbsp grated Parmesan divided
  • Herbs for garnish

Instructions

Oven version

  • Preheat oven to fan assisted 160C / 180C / 350F / gas 4 and lightly oil an oven dish.
  • Melt the butter in a small saucepan over medium heat and quickly add in the cornstarch and cook for up to a min until it forms a smooth paste.
  • Slowly add in the milk and whisk until smooth and no lumps remain.
  • Keep whisking the milk until thickened and quickly add in the nutmeg, paprika, peppers, salt, 190g (1.5 cups) of cheddar and 2 tbsp. of Parmesan and switch off the heat.
  • Layer half the potatoes slices in the prepared oven dish and pour on half the cheese sauce.
  • Then add the remaining potato rounds and top with the remaining cheese sauce and sprinkle on the rest of the cheeses.
  • Cover the potatoes with foil and bake in the preheated oven for 1 hr.
  • Then remove the foil and bake uncovered for a further 25 mins until the potatoes are cooked through and the cheese is golden.
  • Top with some herbs and serve.

Instant Pot version

  • Add the butter, cornstarch, heavy cream, milk, nutmeg, paprika, pepper and salt into a bowl and whisk until well combined.
  • Then mix in 1 1/2 cups (1.5 190g) of cheddar and 2 tbsp of Parmesan and switch off the heat.
  • Layer half the potatoes slices in the Instant Pot-ready dish and pour on half the cheese sauce.
  • Then add the remaining potato rounds and top with the remaining cheese sauce and sprinkle on the rest of the cheeses.
  • Cover the potatoes with foil and place on a trivet.
  • Add 1 1/2 cups (350ml) of water to the Instant Pot and place the dish on the trivet in the Instant Pot.
  • Close pot, set valve to sealing, manual, high pressure and timer to 25 mins. (You will need up to 35 mins if you use thicker slices.)
  • Let cook till done and then do a quick pressure release.
  • Remove the potatoes from the Instant Pot, discard the foil and place the potatoes under the grill / broiler for 3-5 mins until the top is golden and crispy.
  • Top with some herbs and serve.

Video

Notes

The listed cook time, total time and nutrition facts are for the oven version.
This recipe called for peeled sliced potatoes. My preference is unpeeled potatoes because of the contrast of the lovely potato skin to the soft, creamy, tender potatoes. Try it both ways and see what you prefer.
To cut down the cheese sauce cooking time, make sure to use warm milk. Simply microwave the milk for about 1-2 mins before cooking with it.
Weight Watchers Points
There are 10 Blue Plan  SmartPoints .

Serving Suggestions 

These go well with sooo many foods. Some suggestions:

Nutrition

Calories: 281kcal | Carbohydrates: 20g | Protein: 13g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 273mg | Potassium: 596mg | Fiber: 3g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 13mg | Calcium: 334mg | Iron: 4mg