Ultimate Gratin Dauphinois

Ultimate Gratin Dauphinois

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(33 ratings)

Prep: 20 mins - 30 mins Cook: 1 hr


Serves 6
An utterly irresistable creamy potato side dish with very few ingredients but oozing with flavour

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal384
  • fat28g
  • saturates18g
  • carbs27g
  • sugars0g
  • fibre2g
  • protein7g
  • salt0.27g
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  • 1kg Desirée potatoes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 300ml full fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 284ml carton double cream
  • 1 garlic clove, peeled and halved
  • 2 sprigs of fresh thyme, plus extra for sprinkling


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 shallot, roughly chopped (optional)



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • pinch of freshly grated nutmeg
  • 25g Parmesan (or vegetarian alternative), freshly grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments (34)

kiirik's picture

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

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

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

paris7th's picture

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

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.

shellyshearing's picture

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

kgoepel's picture

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

mum121's picture

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.

debbie-southafrica's picture

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

mmm204's picture

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

shelagh1954's picture

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

molliebee's picture

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!

anicholas's picture

Delicious but rich


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