Can Dauphinoise Potatoes Be Made Ahead of Time

Can Potato Dauphinoise be made ahead of time for a party?

The answer is a resounding yes! If you are planning a party or a dinner and want to serve a delicious and creamy side dish that can be made ahead of time.

In this article, we will cover how to make Dauphinoise Potatoes ahead of time and serve them hot and fresh for your party.

Is There Any Advantage to Making Dauphinoise Potatoes in Advance

Dauphinoise Potatoes can be made ahead of time. In fact, it is a great dish to make ahead of time, as it allows the flavors to meld together and develop even further.

You can make Dauphinoise Potatoes up to 24 hours in advance and then reheat them in the oven before serving. This makes it a perfect choice for parties and dinners where you want to spend less time in the kitchen and more time with your guests.

Potato Dauphinoise prepared ahead
Potato Dauphinoise prepared ahead

How to Make Dauphinoise Potatoes Ahead of Time?

To make Dauphinoise Potatoes ahead of time, follow these simple steps:

Step 1: Peel and slice the potatoes into thin rounds. You can use a mandoline or a sharp knife to get even slices.

Step 2: Place the sliced potatoes in a large bowl and cover them with cold water. Let them soak for 10-15 minutes to remove excess starch.

Step 3: While the potatoes are soaking, prepare the garlic and the cream. You can use heavy cream or a mixture of heavy cream and milk. You can also add grated cheese for extra flavor.

Step 4: Preheat the oven to 375°F (190°C).

Step 5: Drain the potatoes and pat them dry with a kitchen towel.

Step 6: Grease a baking dish with unsalted butter or cooking spray.

Step 7: Arrange the potato slices in the baking dish in an even layer.

Step 8: Pour the cream mixture over the potatoes, making sure that it covers all the potatoes.

Step 9: Cover the dish with foil and bake for 45 minutes.

Step 10: Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and crispy.

Step 11: Let the Dauphinoise Potatoes cool down to room temperature.

Step 12: Cover the dish with plastic wrap and store in the refrigerator for up to 24 hours.

Step 13: When you are ready to serve, remove the plastic wrap and reheat the Dauphinoise Potatoes in the oven at 375°F (190°C) for 20-25 minutes, or until hot and bubbly.

Tips for Making the Perfect Dauphinoise Potatoes in Advance

Top 10 things to consider when Making Dauphinoise Potatoes In Advance


Potatoes are versatile ingredients that can be cooked in a variety of ways. When making dishes like Dauphinoise potatoes, it’s important to choose high-quality potatoes. Russet or Yukon gold potatoes are good choices as they are starchy and hold their shape well during cooking. You want to avoid using potatoes that are too waxy, as they won’t absorb the cream and cheese as well.


The potatoes should be sliced into uniform thicknesses. This is important to ensure that they cook evenly.

They should be thin enough to cook through, but not so thin that they will disintegrate during baking. A mandoline or sharp knife can be used to slice the potatoes.


Layer the sliced potatoes evenly in a baking dish. It’s important to alternate layers of potatoes with cheese and cream.

This will ensure that every bite is creamy and flavorful. You can also add other ingredients like onions or bacon to add more depth of flavor.


Heavy cream is the best choice for this dish. Although you can substitute it with a lighter cream, heavy cream produces a richer and creamier texture. You can also use a combination of cream and milk for a lighter version.


Choose a cheese with a strong flavor, like Gruyere or Parmesan. This complements the creamy flavor and texture of the potatoes. You can also use a combination of different cheeses for added flavor.


Season the dish to taste with salt, pepper, and other seasonings. Garlic, thyme, and nutmeg are popular seasonings to use with Dauphinoise potatoes. Don’t be afraid to experiment with different herbs and spices to customize the dish to your liking.

Baking Dish:

Use a shallow baking dish that has been lightly greased. This will help to prevent the potatoes from sticking to the dish. A rectangular or square baking dish is best for this dish.


Preheat your oven to the required temperature beforehand to ensure even cooking. This is important to ensure that the dish cooks evenly and that the cheese melts properly.


Cover the dish with foil during the first half of the cooking time. This will prevent the top layer from over-browning. Remove the foil during the last 15-20 minutes of cooking to allow the top layer to brown.


Allow the dish to rest for a few minutes after cooking to allow the potatoes to set and absorb the cream. This also allows it to cool slightly before serving, which can prevent burns. The dish can be garnished with chopped parsley or chives before serving.

Can You Reheat Dauphinoise Potatoes?

Absolutely! You can reheat Dauphinoise Potatoes without much fuss. Just make sure to store them in an airtight container in the refrigerator for up to three days after cooking.

When you’re ready to reheat them, either slice or spoon portions into a shallow baking dish or oven safe bowl. For a crispy finish, sprinkle the top with a little extra grated cheese and melted butter.

To heat them up to perfection, place them in an over preheated to 190 degrees Celsius for 20 – 30 minutes or until piping hot throughout. To avoid burning the top of your potatoes, place them on a low shelf in the oven or cover with aluminium foil.

You also have options if you don’t have an oven available. Cover baking dishes with foil and warm them on medium-high heat on your stovetop for 10 – 15 minutes or until heated through.

Can You Freeze Dauphinoise Potatoes?

Yes, Dauphinoise potatoes can be frozen. However, it’s important to note that the texture and quality may be affected once they are thawed and reheated.

To freeze Dauphinoise potatoes, allow them to cool completely after cooking. Then, transfer the potatoes to an airtight container or a freezer-safe bag. Try to takeout as much air (oxygen) as possible from bag prior to  sealing it. Label the container or bag with the date and contents.

When you’re ready to eat the frozen Dauphinoise potatoes, remove them from the freezer and thaw them in the refrigerator overnight. Once thawed, you can reheat the potatoes in the oven or microwave. Keep in mind that the texture may not be as creamy and the potatoes may be slightly watery after being frozen and thawed.

How Do You Thicken Dauphinoise Potatoes?

Dauphinoise potatoes are typically a creamy dish, so if you find that yours are too thin or watery, there are several ways to thicken them up. Here are a few options:

  1. Add more potatoes: The easiest way to thicken Dauphinoise potatoes is to add more potatoes to the dish. This will soak up some of the excess liquid and make the dish thicker.
  2. Use less liquid: If you’re making Dauphinoise potatoes from scratch, you can use less cream or milk to make the dish thicker. Start with a smaller amount of liquid and gradually add more until you reach your desired consistency.
  3. Add a thickening agent: You can add a thickening agent such as cornstarch, flour or a roux to the dish. Mix the thickening agent with a small amount of cold water or cream to form a slurry, then add it to the dish and cook for a few minutes until the sauce thickens.
  4. Bake the dish longer: If your Dauphinoise potatoes are still too thin after cooking, you can return the dish to the oven and bake it for an additional 10-15 minutes. This will help evaporate some of the excess liquid and thicken the dish.

Remember that Dauphinoise potatoes should be creamy and rich, so don’t over-thicken the dish to the point where it becomes too heavy or starchy.

In conclusion, Dauphinoise Potatoes can definitely be made ahead of time for a party. By following the steps outlined above, you can prepare this delicious dish in advance and free up some time on the day of your event. So go ahead and impress your guests with this classic French dish without the added stress of last-minute preparation.