Potato Pie Dauphnois Recipe by Mimosa Foods

This recipe was a regular feature on the weekends at our original delicatessen in Herne Hill several years ago. Thin layers of potato, cream, garlic and onions are built up inside a pastry case then sealed tight and cooked slowly for an hour.

What emerges from the oven is a decadent, filling pie that is the ultimate in comfort food. Serve it on its own with a green salad or make it as your show stopping piece de resistance side for a Sunday Roast or special occasion.

We guarantee there will be some collective “oohs” and “aahs” when the pie is placed on the table and that first slice is lifted out of the pan and onto your guests plates.


Serves 8 pieces of Potato Pie

Potato Pie Dauphinois

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  • 1kg Puff pastry
  • 1.5kg potatoes, sliced thinly —use a mandolin to get even slices
  • 100gr onion, diced
  • 4 cloves garlic, minced
  • 50 gr butter
  • 100 ml single cream 15% fat
  • 100 ml double cream 28-30% fat
  • 100 g mixed herbs - fresh parsley, chives and thyme
  • 200 g grated Gruyere or French Comté


  1. Roll out half pastry in to a 25cm flat tin
  2. Boil potatoes for 2 minutes to blanch them then drain and rinse
  3. Cook onions and garlic on low heat until soft and translucent
  4. Layer potatoes in the pastry with 100 gr cream ( mixed together), herbs and cheese, repeating over several layers
  5. Dot the final layer with butter and pour over the rest of the cream
  6. Cover the pie with the other half of the pastry, sealing the edges firmly, make a hole in the top
  7. Bake in the oven for 30 minutes, at 400 C, take pie out and glaze with milk and cook for another 30 minutes at 350 C
  8. Leave to stand and cut it into 8 slices when cold to ensure the slice holds together. Serve as a filling side or on its own with a small salad for a light lunch