Ultimate Gratin Dauphinois

I made half the amount as I was only making for two adults and a child and we all had very big portions. It was delicious, i didnt strain the sauce as I thought we would all enjoy the shallots and garlic and I wasn't wrong. It really was yummy, and as I used a smaller dish I was able to cook it in the halogen oven, so less energy wasted and only 50 mins until done.Will definitely make again.

So delicious! I am in the US and not sure what the equivalent of desirée potatoes is here, so I made this recipes with Trader Joe's medley of gold, red and purple potatoes. It came out really well and looked really pretty with the different colours. I didn't strain the milk and just poured it over and shaved gruyère on top. I probably cooked this dish for about 1 1/2 hours in total on a slightly lower heat. This is my favourite way to eat potatoes!

The slow heat of the milk was not long enough to really infuse the milk mixture with the flavour of garlic and shallot so I strained and then put the leftover veg into the blender with a little liquid and then returned to the pan with the thyme sprig on a low heat for a further 5 minutes before layering up with the potatoes. Added parmesan to the milk, threw in some ham cubes on the top layers and after an hour in the oven, topped with gruyere. Very tasty end result.

potatoes not fully cooked after an hour - probably need another 20 - 30 minutes.

I cooked the sliced potato in with the milk for about 4 mins and then tipped the whole lot into the buttered dish rearranging some slices to make it look slightly neater and felt it did not need any cheese. Baked in oven for 1hr 30mins and then turned the oven down to 50 degrees until I was ready to serve about 30 mins later. Delicious!

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.

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

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

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

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!

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

Really good, pretty simple and excellent flavours.

Really good, pretty simple and excellent flavours.

Very easy to make and utterly delicious. Have now made it many times.

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

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!

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

Gorgeous!

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!