Ultimate Gratin Dauphinois

Ultimate Gratin Dauphinois

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(24 ratings)

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Cooking time

Prep: 20 mins - 30 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 6

An utterly irresistable creamy potato side dish with very few ingredients but oozing with flavour

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
384
protein
7g
carbs
27g
fat
28g
saturates
18g
fibre
2g
sugar
0g
salt
0.27g

Ingredients

  • 1kg Desirée potatoes
  • 300ml full fat milk
  • 284ml carton double cream
  • 1 garlic clove, peeled and halved
  • 2 sprigs of fresh thyme, plus extra for sprinkling
  • 1 shallot, roughly chopped (optional)
  • pinch of freshly grated nutmeg
  • 25g parmesan (or vegetarian alternative), freshly grated

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Method

  1. Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in. Peel and slice the potatoes to a width of 3mm/1⁄8in. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
  2. Pour the milk and cream into a saucepan. Add the garlic, thyme and shallot (if using). Slowly heat the milk and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
  3. Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don’t have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.
  4. Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.

Recipe from Good Food magazine, March 2002

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Comments

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sarahjgibson's picture

Great dish. I used 3 garlic cloves and discarded 1 and crushed 2 into the mixture after I'd left it to infuse to give it an extra garlic flavour. I made the dish ahead of time, let cool and then put it in the oven for 1hr 30 mins. Delicious.

Mytwolittlebears's picture

Delicious, made this to go with the seven hour roast lamb and it went down very well!

karenelizabeth61's picture
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Absolutely loved this dish. Served it with beef. A great success for a novice cook

hatikvah's picture

What would you have alongside this meal as I presume it's a side dish rather than just a vegetarian option??

donnadrew's picture
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The best dauphinois recipe by far! Tip for the creamy infusion: put all these ingredientsin a jug or heatproof bowl, & microwave for a couple of minutes every now & then, while you slice the spuds. I also grate nutmeg over every layer, along with the salt & pepper, & this recipe is so tasty that the cheese is not necessary. Great with steak, lamb, chicken, but equally good as a veggie supper treat! Fab!

ptitejuju's picture

OUCH!! This should not be called "Gratin Dauphinois" if it contains Cheese. I happen to be someone actually coming from the Dauphinee region of France (the famous Gratin Dauphinois originates from there) where we consider adding cheese a sacrilege as it actually allienates all the good flavour from the potatoes, herbs, garlic and cream. I strongly suggest to remove the cheese from your preparation and enjoy this amazing dish full of flavour or.... Just to simply call it a "potato gratin" instead of Grating Dauphinois

scottyqt's picture
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Really good, pretty simple and excellent flavours.

scottyqt's picture
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Really good, pretty simple and excellent flavours.

fluffyhat's picture
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Very easy to make and utterly delicious. Have now made it many times.

sophs84's picture
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Always a hit in my house. I add a bayleaf to the milk to make it more as though you were making bread sauce, but the flavour is great - i can smell it cooking just now and cant wait to see how it tastes with the lamb as i usually make it will roast pork - yum yum! :D

onefirstnono's picture

Hi, as French I known very well that dish but all the time forgot the proportion. To avoid a too heavy dish by add cream, don't rinse and dry the potatoes after have cut them to keep the starch, and put them in the milk for a pre-cook. The starch will make the milk get thicker what the cream will suppose to do. And add some nutmeg powder as well in the milk. Sprinkle the top of the dish with cheese that will bring the fat of the cream well enough. enjoy!

cjmaher's picture

Made this for a Lunch party for 12 Did 11/2 times recipe. I prepared tthe potatoes the night before and rinced them in lots cold water and left them in water overnight and dried them well I also infused cream overnight I let it stand till cooled and strained it and reheated it to use today and then cooked as normal,They turned out great and tasted delicious

boiledover's picture
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Gorgeous!

shellyshearing's picture
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For some reason it won't allow to tick all stars. This is DEF a 5 star rated dish. Absolutely delicious. I prepared this dish in the morning then popped it in oven hour before guests arrrived in the evening. Fantastic!

kiirik's picture
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very nice recipe - rich but very good with winter foods. I like to add quite a lot of nutmeg to the cream mixture. Lovely!

hicks2011's picture
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Added some sliced leek into the milk and cream and heated as the recipe suggests, went down a treat, everyone thought they were gorgeous.

bdalton's picture

Can some-one advise on how to make in advance. Could I make it up in the morning to cook and eat in the evening ? thanks

asolomon's picture
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Absolutly loved this dish...I made a slightly smaller one to go with a main meal!!!

paris7th's picture
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Have used this recipe several times. Last week I wanted to make the gratin ahead of time so parboiled the potatoes in the milk/cream mixture to avoid them turning brown - worked a treat.

beverleydean's picture
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This is the best dauphinois recipe I have ever used. Tried it for the first time last night for a family (pre) Christmas get together and it was a great hit. I would definitely recommend using the shallot and I use 2 garlic cloves. Let the milk and cream steep for about half an hour for a stronger taste. I think it is better to add the Parmesan half way through the cooking time to stop it from "catching". Highly recommended.

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