Tips for dauphinois potatoes?

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I quite often make these, with mixed results. Sometimes they're a bit watery or could be more flavoursome. Does anyone have any top tips or recipes? Thanks!

Ah well we have our own new invented method!! Posh jar of sauce stirred in mashed potatoes, in an oven proof dish for half an hour!! Perfect!!

I make mine with waxy potatoes always. In layers with crushed garlic scattered over each layer. Then I warm cream, add a bit of nutmeg, salt and grated cheese until it melts (gruyere is nicest) and then pour the mixture over the potatoes. Into a fairly hot oven till cooked.!

Buy Aldi's own they're gorgeous

I par cook potatoes in cream so that you don't get any undercooked bits.

See Nigella's bread sauce potato gratin recipe - it's bloody delicious.

Rub the dish with garlic.
Season the cream itself and mix it before pouring over the potato. I usually add some mixed herbs as well.
Cheese on top.

Sometimes I will make it with a mix of normal and sweet potatoes. Just one sweet one is needed

Waxy potatoes, rinsed in cold water after peeling. MIL, who is French, swears by creme fraiche which I think might be pretty standard across France since proper double cream can be tricky to find there. And Gruyere for the top!

Longer cooking than you think by miles. I have served them as a separate course before when I have underestimated!

I use the recipe off of bbc good food - works every time!

Waxy potatoes sliced on a mandolin.

Double cream and milk in big saucepan, in with potatoes, salt, pepper and garlic. Boil until potatoes are almost tender.

Tip into baking dish, try and neatly layer. Pour rest of cream/milk on top.

Oven for 25-30mins until golden and bubbly.

Used to live in Lyon where you get a lot of dauphinois potatoes! My tips:

Use waxy potatoes
Slice thin and blanch (or parboil but don't over cook) in salted boiling water if you want to save time.
Use a metal tin for the crispiest results.
Rub the dish with a cut clove of garlic and grease generously with butter.
Mix milk and crème fraîche and add the cut garlic clove plus salt, pepper and nutmeg.
Dip the potato slices in the milk mix and layer up in the dish.
Dot each layer with butter and season generously.
Pour the remaining milk/cream mix over the top, for with more butter and bake in a hot oven till the top is deep golden brown and crispy.

Definitely no cheese, if you are being authentic. (If it's well made it's better without!)

The best recipe for straight up, authentic dauphinoise is this one! It's the only one I use!
www.theguardian.com/lifeandstyle/2010/apr/18/gratin-dauphinoise-classic-nigel-slater

I'm generous with the garlic bulb rubbing and the salt. I cover in tin foil for the majority of the baking then remove for the last 10-15 minutes to crisp up the top some more.

Half full fat milk/half cream with two crushed but still whole garlic clove scald in pan (bring it so it just boils up then straight off) remover garlic and leave to cool.

Make sure your slices of waxy potato are equally thin then layer carefully, salt/pepper/butter blob each layer.

Pour over cream/milk mix, cover with buttered foil (butter side down) and weight with something. Cook quite hot for 25 minutes weighted down with something that won't explode in the oven (!) (this gives it the nice solid/together feel you get in restaurants) then 20 minutes with the foil and weight off to get a nice golden crust.

Make loads!

Thanks everyone! That tip of rubbing the dish with garlic is a really good one!

I swear by Nigella Bites method - parcook the potatoes in milk and cream, with some minced garlic, salt and a whole onion before finishing in a hot oven for about 20 minutes.

I am not a particularly good cook but everyone loves and talks about "my potatoes"

Slice potatoes and layer with slices of thinly cut onions and season each layer with salt and pepper in large pot.

Pour on double cream almost to top of dish and cover in foil and put in oven at 180 fan for 3 hours. Remove foil for the last 45 minutes.

They are delicious and even better the next day. All, or most of the cream seems to be absorbed by the potatoes and is really easy and just put in oven and forget about it for 3 hours. Probably cooked by 2 hours but found one day when guests were late that it was better cooked for 3 hours lol.