Ultimate Gratin Dauphinois

Recipe uploaded by

Angela Nilsen

12 ratings

Recipe by Angela Nilsen

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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.

Per serving

384 kcalories, protein 7g, carbohydrate 27g, fat 28 g, saturated fat 18g, fibre 2g, salt 0.27 g

Latest comments and suggestions

• anne

  27 November 2007

  anne rated and commented on this recipe

  

  Delicious but rich

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• Mollie Bee

  01 January 2008

  Mollie Bee rated and commented on this recipe

  

  Was delicious but I'd like a stonger flavour next time, so will experiment - my 2 year old son loved it and my husband so will definately be made again!

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• Shelagh

  24 February 2008

  Shelagh rated and commented on this recipe

  

  Agree that this is rich, but worth it for an occasional treat. Looks after itself. Will definitely make again.

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• Mattmes

  25 February 2008

  Mattmes rated and commented on this recipe

  

  This was very good. I didn't add any parmesan cheese but it still tasted delicious.

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• Debbie

  08 March 2008

  Debbie commented on this recipe

  I was delighted to stumble upon this recipe - Had guests pop in for dinner and along with a traditional South African braai went down extremely well

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• kitchen_fairy

  08 September 2008

  kitchen_fairy rated and commented on this recipe

  

  This is a very tasy dish and goes very well with chicken and lamb. It can be a little time consuming to slice the potatoes very thinly but is well worth the effort. Once it is in the oven that's it, it looks after itself very nicely.

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• Kirsty

  13 September 2008

  Kirsty rated and commented on this recipe

  

  Was very nice but a lot of effort & easy to injure yourself with a mandolin!

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• shelly

  16 November 2008

  shelly commented on this recipe

  Really yummy simple dish - kids loved it too. Makes a plain meal a bit more special.

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• shelly

  16 November 2008

  shelly rated this recipe

  

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• Beverley

  22 December 2008

  Beverley rated and commented on this recipe

  

  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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• paris7th

  15 March 2009

  paris7th rated and commented on this recipe

  

  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.

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• Antonia Bibiana Solomon

  06 May 2009

  Antonia Bibiana Solomon rated and commented on this recipe

  

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

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• asterixx20

  06 September 2009

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• cleo

  07 September 2009

  cleo rated this recipe

  

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• barbs binder

  30 October 2009

  barbs binder commented on this recipe

  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

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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 , freshly grated

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 30 mins

Cook 1 hr

Vegetarian

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 , freshly grated

Per serving

384 kcalories, protein 7g, carbohydrate 27g, fat 28 g, saturated fat 18g, fibre 2g, salt 0.27 g

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