Method
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Prepare the oven: Preheat your oven to 220°C (fan 200°C / gas mark 7).
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Prepare the sauce base: Peel and dice 1 of the potatoes. Place it in a saucepan with the diced onion and garlic. Add the 500ml of vegetable stock. Cover and simmer over low heat for 15 minutes, or until the potato is very soft.
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Prepare the potato slices: While the sauce base simmers, peel the remaining 3 potatoes. Slice them into thin, 3mm rounds. Keep them in a bowl of cold water to prevent them from turning brown until you are ready to assemble.
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Create the sauce: Once the saucepan vegetables are soft, remove from the heat. Use a stick blender to blitz the mixture until completely smooth. Add the quark and yogurt, blending again until incorporated. Add the sharp aged cheese and blitz once more until smooth. Stir in the thyme and nutmeg.
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Assemble: Drain the potato slices well. Layer them neatly in a medium ovenproof dish, overlapping them slightly. Pour the cheese sauce evenly over the top.
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Bake: Cover the dish tightly with foil or a lid and bake for 1 hour.
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Finish: Remove the foil or lid, sprinkle the finely grated Swiss-style cheese over the top, and return to the oven uncovered for 20 minutes. The potatoes should be tender and the topping golden and bubbling.
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Rest and serve: Remove from the oven and let stand for 10–15 minutes; this allows the layers to set properly. Season with salt and pepper to taste before serving.
For a balanced family meal, serve this creamy potato bake alongside roasted vegetables and your favourite protein.
Tips for Tender Dauphinoise-Style Potatoes
Slice the potatoes to a consistent thickness of about 3mm so they cook evenly. Drain them thoroughly before layering, and keep the dish covered during the first part of baking to prevent the topping from browning before the potatoes soften. Check tenderness with a knife before serving.
Serving Suggestions
This lighter potato gratin works well with steamed green beans, roasted carrots or a simple leafy salad. For a satisfying main course, pair it with air fryer chicken and vegetable skewers.
Frequently Asked Questions
Can I make this potato bake ahead?
Yes. Prepare the dish in advance and refrigerate it promptly. Reheat until piping hot throughout; the texture is best when freshly baked.
Is this traditional dauphinoise?
No. Classic dauphinoise typically uses cream; this is a lighter, dauphinoise-style variation using quark, yoghurt and cheese.
