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Bone Marrow Potato Dauphinoise

Bone Marrow Potato Dauphinoise

A potato dauphinoise is a real treat, creamy with a garlic punch. This dauphinoise takes it a step further with the addition of some beefy bone marrow which adds richness which really suits a dauphinoise cooked on a BBQ.

This is a great dish when the weather’s getting colder. I like to serve this with a nice steak or a roast dinner. It would go beautifully with my reverse seared picanha.

Cooking surfaces

BBQ Temperature


  • 3 cloves garlic
  • 300ml semi skimmed milk
  • 300ml double cream
  • 750g potatoes, peeled and sliced about 4mm thick
  • 1 piece of bone marrow in the bone
  • 2 sprigs thyme
  • Salt and pepper


  1. Finely chop your garlic and add to a small saucepan.
  2. Add the milk and cream to the garlic and bring to a gentle simmer. 
  3. Peel and then slice the potatoes into 4mm thick slices. 
  4. Layer your potatoes in a small baking dish and season each layer with salt and pepper. 
  5. Pour over the cream, milk and garlic.
  6. Add your bone marrow to the top. 
  7. Setup your Egg to cook at 200°C with a baking setup (plate setter feet up with stainless grid on top and the baking stone on top of that). If you’ve not got a baking stone then just use the plate setter and stainless grid, you may end up with a slightly crispier base. 
  8. Cook for about 30 minutes. 
  9. If the bone marrow hasn’t melted out of the bone, spoon it out over the top of your dauphinoise. 
  10. Cook for a further 20 mins until the top starts to brown. 
  11. Add a couple of sprigs of thyme to serve. 
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