Chef's Corner - Dauphinoise Potatoes

Straight from our French native Executive Chef, a recipe to make delicious Daphinoise Potatoes. The result is a beautiful crispy coating with cheesy croquette inside, a perfect starter recipe that is easy to make for your dinner parties. Your friends will be feeling like they have been whisked away to a little Parisian restaurant.


Choux Base
250gm Flour
500ml Milk
160gm Butter
8 Eggs
20gm Sugar
10 gm Salt
Dauphnoise Mix
700gm Dry Mash Potato (warm)
50gm Shallot
20gm Chives
200gm Comte Cheese   
100gm Parmesan
100gm Vintage Cheese


  1. Mix milk, butter, salt and sugar in a wide, heavy base pot, and bring to a slow boil. Add in the flour and mix vigorously with a wooden spoon, keep mixing until all components are incorporated into smooth dough like consistency, when the dough is dry, take it off the heat. TIP: touch the surface of the dough with the back of the wooden spoon, if it doesn’t stick it is a sign the dough is dry and ready to take out.
  2. After the pot is out of the heat, mix in the eggs one by one, and stop until the dough gets a dripping consistency. TIP: It is very important, that every time an egg is added, that it is completely incorporated within the mix, this prevents the dough from collapsing. In different circumstances, the recipe may need less or more eggs, depending on how dry the Choux base is.
  3. After the Choux base is made, fold in the warm dry mash first to stabilize the base, and then fold in the rest of the dauphinoise ingredients. Rest in a container for a few minutes or rest in the fridge, until the mix is fridge cold for best results. TIP: the cold mix going in the hot oil is the secret for a crispier product.
  4. Set a small fryer or a pot with enough oil to deep fry the mix at 170 Celsius.
  5. Fry off the mix into small balls or scoops, until a golden crust is formed. Finish product is a very crispy coating with a cheesy croquette consistency inside.