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

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

mum121's picture
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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
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This was very good. I didn't add any parmesan cheese but it still tasted delicious.

shelagh1954's picture
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Agree that this is rich, but worth it for an occasional treat. Looks after itself. Will definitely make again.

molliebee's picture
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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
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Delicious but rich

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