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Pommes de Terre à la Dauphinoise

Amanda Wren-Grimwood
Potatoes cooked in a lemon and garlic flavoured Béchamel sauce for cheats.
5 from 1 vote
Cook Time 10 mins
Total Time 25 mins
Servings 4


  • 8 waxy potatoes peeled if liked and cut into half centimetre slices
  • 2 cloves of garlic crushed
  • zest of 1 lemon
  • 1 pint of milk 500ml
  • 1 oz of flour about 30g
  • 1 oz of butter
  • seasoning to taste
  • grated nutmeg to taste
  • 1 bay leaf


  • Cook the potatoes in boiled water in the microwave or hob for about 10 minutes.
  • In the meantime combine the milk, butter, flour and bay leaf in a saucepan and whisk until thickened with the zest and garlic if liked.
  • Cook over a low heat for a few minutes and add seasoning and nutmeg to taste.
  • Remove the bay leaf and tip in the drained potatoes and serve.


If the potatoes are not waxy you may find they break up in the sauce.
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