Creamy Potatoes Dauphinoise with a Nut Roast Topping

Want to do something different with a nut roast? Try using your nut roast mixture as a topping and create this creamy nut roast potato bake. So simple, so impressive and sooooo delicious.

Potatoes dauphinoise is a dish that sounds so fancy, it leads you to believe that it must be really hard to make. Well, despite it’s posh French name, it simply means scalloped baked potatoes and it actually really easy to make.

Scalloped potatoes, are potatoes that have been thinly sliced, which is a super important part of this recipe. These finely sliced potatoes are then washed, dried and boiled gently in cream. The cooked potato slices are then arranged in an oven proof dish, topped with the creamy sauce and the addition of gruyere cheese.

I can’t begin to tell you just how amazing these creamy potatoes are. Boiling them until they are soft, in the creamy garlic sauce, makes them so unbelievably mouth melting you’ll really want to keep on eating this. Just save some room for dessert. Actually, who am I kidding?! There is always room for dessert.

the creamy filling without the nut roast on top

Now, what makes this particular potatoes dauphinoise recipe really amazing, is the addition of the crunchy topping of nut roast which makes this recipe a complete meal in itself, instead of just a side dish. I’ve used an easy homemade nut roast mixture for the topping and baked the dish in the oven to create a rich, delicious meal all in one. Serve it with steamed vegetables and crusty bread, and you’ll have a filling and comforting meal without meat.

Of course, you can serve this nut roast bake as a side too if you like. It goes particularly well as a side dish to a Thanksgiving or Christmas roast dinner, that serves as an alternative to both roast potatoes and cauliflower cheese.

A nut roast is great on it’s own, but I really wanted to experiment and try something new and this creamy potato bake makes an amazing alternative. In fact, my potato bakes will never be the same again! This is officially my new favourite way to eat potatoes!

adding the raw nut roast topping

How to Make This Recipe

To ensure you get a really thin slice of potato, which is important if you want this recipe to have the best results, I recommend using a mandoline slicer, which ensures the thinnest cut you can get. A mandoline is a great kitchen tool to have and drastically reduces the time it takes to prepare recipes such as this. Of course, you can slice your potatoes by hand, just give yourself extra prep time for this.

When you have sliced your potatoes, be sure to rinse them well in cold running water. The starch will create a sticky surface on each potato and will make it hard to separate the slices, you don’t want that. Drain and dry them well with a paper towel before boiling in the cream, adding the surface water to your cream will alter the texture and could cause the cream sauce to separate when baking.

Be sure to boil the potatoes until you can stick a fingernail into one with ease, half cooked potatoes will ruin this dish, but don’t overdo it to the point of creating mashed potato, they still need to hold their shape. My advice would be to check them regularly throughout this process and ensure they are getting an even boil by turning them over gently in the creamy sauce.

I usually make a whole portion of the nut roast recipe and then use the other half to make a smaller nut roast, which can be enjoyed later. You can freeze the uncooked portion and bake when you want it, straight from the freezer.

overhead view of the potato nut roast with a portion taken out

Recipe FAQ

Can I make this dish ahead before baking?

Yes you can, but leave the nut roast topping off until you are ready to bake it. If you assemble the nut roast on top, you could risk it absorbing some of the cream sauce and becoming soggy, or it could begin to sink into the dish too.

What type of potatoes should I use?

I recommend any kind of floury potato such as a Maris piper, Russet or Sebago.

Can I reheat this?

Yes you can, the best way is to cover the dish in foil and place in the oven until heated through. It won’t be exactly the same upon reheating, but will still taste great.

creamy nut roast potato bake recipe

Creamy Potatoes Dauphinoise with a Nut Roast Topping

Author: Becky
Want to do something different with a nut roast? Try using your nut roast mixture as a topping and create this creamy nut roast potato gratin. So simple, so impressive and sooooo delicious.
5 from 1 vote
Prep Time 30 mins
Cook Time 25 mins
Course Main Course, Side Dish
Cuisine British
Servings 6
Calories 627 kcal


  • 1 kg Potatoes
  • 600 ml Milk
  • 300 ml Double Cream
  • 3 Cloves of Garlic
  • 80 g Gruyere Cheese
  • Half a Portion of Nut Roast (see recipe)


  • Preheat the oven to 180C (160C fan assisted)
  • Peel and thinly slice the potatoes.
  • Rinse the potato slices in water until it runs clear.
  • In a large pan, mix the milk and cream and add the garlic cloves, peeled but whole. Heat gently.
  • Once warm add the potato slices, stirring often to prevent them sticking, boil in the milk mixture until soft.
  • Remove the potatoes from the milk with a slotted spoon and arrange in an oven proof dish.
  • Add the gruyere to the leftover milk in the pan, heat gently until the cheese has melted and pour over the potatoes.
  • Sprinkle the nut roast mixture over the top of the potatoes covering them completely.
  • Bake in a the oven for 20-25 minutes.

Recipe Notes and Guidance

See The Recipe Guidance for More Detail
  • Use a floury variety of potato.
  • Use a Mandoline for slicing.
  • Rinse your potato slices well.
  • Be sure that the potatoes have cooked through in the cream before assembling the dish.

Nutrition Estimate

Calories: 627kcalCarbohydrates: 36gProtein: 12gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 93mgSodium: 117mgPotassium: 888mgFiber: 4gSugar: 6gVitamin A: 1027IUVitamin C: 34mgCalcium: 303mgIron: 1mg
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