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Chestnut Dauphinoise


1 hour 15 minutes

This utterly decadent twist to a classic Dauphinoise is as good for a vegetarian main course as it is a side for roast turkey, goose or ham. Blitz any leftovers with extra stock into a creamy potato soup.

6 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 200°C/gas mark 6.

  2. Peel your potatoes and cut into 1cm-thick slices. Place in a large pot or frying pan. Cover with the warm stock and boil for 15-20 minutes, or till the spuds are just tender.

  3. Meanwhile, peel the garlic and finely chop along with the herb leaves. Halve the chestnuts fully, cutting from the pointy tip through the centre up to the top. Remove the chestnuts from their shells (use your fingers, the tip of a butter knife or a tea spoon), then thinly slice.

  4. Set a frying pan with the butter over a medium heat. Fry the sliced chestnuts in the butter until just golden. Add a pinch of salt, to taste.

  5. Drain the just tender spuds, reserving the stock. Layer up in an ovenproof dish, scattering some of the garlicky herbs, the chestnuts and a good pinch of pepper and a little salt over each layer. Pour the cream over the potatoes, then top up the reserved stock, if needed, so the cream and liquid comes just to the top of the potatoes, but isn’t fully covering them.

  6. Pop in the hot oven for about 30 minutes, or until thickened and golden. It may need a little longer depending on the depth of your dish.


  • 6 organic potatoes
  • 4 organic garlic cloves
  • a few sprigs of organic rosemary and/or thyme
  • 150g unshelled organic chestnuts
  • 75g organic unsalted butter
  • 500ml organic double cream

What you'll need

  • 1 litre vegetable stock, warmed
  • sea salt and freshly ground pepper

Suitable for

  • Vegetarians
  • Gluten free

What’s in this recipe

Langridge Organic

Organic Rosemary

1 Punnet (20g)



Yeo Valley

Organic Salted Butter

1 Block (250g)



Yeo Valley

Organic Double Cream

1 Pot (227ml)