They're delicious on their own, but we can make an entire feast out of them; dauphinoise potatoes are thinly sliced potatoes baked in cream (often with Gruyère), a classic gratin from the Dauphiné region of France.
Growing up, we thought they were too classy for us. Spoiler alert: they're not!
We've tried them with lots of sides, and we're here to share our faves. Imagine a plate full of crispy, buttery potatoes bordered by the perfect sidekicks.
Ready for food happiness? Let's chat about twelve amazing sides that will turn those Dauphinoise potatoes into the star of your meal.
Top 12 Side Dishes for Dauphinoise Potatoes
Here are twelve side dishes that go well with Dauphinoise potatoes:
1 - Lemon Herb Chicken
Lemon herb chicken is our go-to for a pop of zest and works alongside lemon pound cake side ideas.
It's tangy, savory, and perfect with creamy potatoes, with bright citrusy notes from the lemon.
We marinate it overnight. T1Next day, we bake it until it's juicy and golden.
It's an easy, tasty side that pairs well.
2 - Garlic Green Beans
Garlic green beans are a total useful; fresh green beans (Phaseolus vulgaris) keep their snap when quickly stir-fried. We toss fresh green beans in olive oil and minced garlic.
A quick stir-fry till they get that perfect crisp.
Green beans, garlic, olive oil, salt, and a hint of black pepper.
They're garlicky, crunchy, and a little spicy and pair well with garlic butter shrimp side options.
3 - Roasted Carrots with Thyme
Roasted carrots with thyme are a flavor feast, the carrots (Daucus carota) caramelizing to concentrate their natural sugars. Carrots, olive oil, salt, pepper, and thyme.
Roast until tender and caramelized and serve with roasted vegetable side pairings.
Here's our take: sweet, earthy, with a hint of thyme. Crisp on the outside, soft inside.
We love them with any meal. Simple to prepare, delicious to eat.
4 - Arugula Pear Salad
Arugula pear salad brings sweetness and peppery crunch. Pear slices add juiciness.
Arugula provides a spicy kick, as the peppery leaves of arugula (Eruca sativa) brighten the salad.
We toss it with crumbled blue cheese and candied pecans for extra flavor. Drizzle it with balsamic vinaigrette.
This salad is a refreshing side. It's super easy to assemble.
We love how it balances creamy Dauphinoise potatoes and complements arugula salad side suggestions.
5 - Steamed Asparagus with Hollandaise
We love steamed asparagus with hollandaise for its pleasant simplicity and it pairs nicely with asparagus side ideas.
Steam fresh asparagus for seven minutes. For the hollandaise sauce, combine egg yolks, lemon juice, and melted butter (about 100 g butter per 2 egg yolks for a rich emulsion).
You get a buttery, tangy flavor that takes the veggie to new heights.
6 - Balsamic Glazed Beets
Who knew beets could be this good? We roast them, add a balsamic glaze, and they become magic, as beets (Beta vulgaris) develop sweeter, concentrated flavors when roasted.
Crisp on the outside, tender inside. The tangy-sweet balsamic complements their earthiness beautifully.
We coat them in olive oil, salt, and pepper. Bake until caramelized.
The simplest ingredients make the yummiest dish.
Optional garnish with fresh parsley. It's our favorite underrated side.
7 - Sautéed Spinach with Garlic
Ever have spinach so good it made you happy? We have.
Fresh spinach, garlic, salt, pepper, with spinach (Spinacia oleracea) wilting quickly while retaining a bright, slightly bitter note.
Quick sauté until wilted. Garlic gets golden and fragrant. Simple, right?
Bold flavors. Earthy and slightly bitter spinach meets toasty garlic.
Perfect side for rich meals.
We toss it together in minutes, and it's a hit every time.
8 - Grilled Portobello Mushrooms
Grilled portobello mushrooms are a hit. They're juicy, meaty, and full of flavor, since portobello mushrooms are the mature caps of Agaricus bisporus with a dense, meatlike texture.
We use olive oil, balsamic vinegar, garlic, and a touch of salt and pepper. These guys soak up the marinade like a dream.
We grill them until they get those beautiful char lines. They're smoky, slightly sweet, and earthy.
We love them as a filling side.
9 - Citrus Avocado Salad
We're obsessed with this refreshing side. Bright flavors from juicy oranges and creamy avocado slices, using Hass avocados for a rich, buttery texture.
Tossed with red onion, cilantro, and a sprinkle of chili flakes. A tangy lime dressing ties it all together.
It's light, zesty, and perfectly balances rich main dishes.
We've served it at countless summer gatherings. Always a hit with its bright color and bold taste.
10 - Honey Glazed Carrots
Who knew carrots could be so tasty? We coat them in honey and roast until caramelized.
They're sweet, earthy, and tender with crispy edges.
All you need: carrots, honey, olive oil, salt, and pepper, preferably using Nantes or baby carrots for tenderness.
We've tried these at family dinners, and they're always a hit. The honey glaze is the star, giving a perfect balance of sweetness.
11 - Herb-Crusted Salmon
Salmon is our seafood go-to. We coat it with a mix of fresh dill, parsley, and thyme, herbs that add bright, citrusy and earthy notes to the salmon.
A dash of olive oil and lemon zest rounds it out. Baking brings out the flavors.
Herb-crusted salmon turns out flaky and savory. We love it with creamy potatoes.
It smells divine and tastes incredible. Simple, delicious, and unmatched.
12 - Roasted Cauliflower with Parmesan
Roasted cauliflower with parmesan is a crispy, cheesy treat we can't get enough of. Crunchy florets tossed in olive oil with a sprinkle of parmesan (Parmigiano-Reggiano) for a nutty, salty finish.
We bake until golden and fragrant.
The earthy cauliflower and nutty parmesan pair like old friends. It's savory and a bit nutty.
Perfect for snacking or dinner sides. So simple.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
