Ultimate Gratin Dauphinois

Ultimate Gratin Dauphinois

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 - 30 mins

Cook time

Cook 1 hr

Vegetarian

Vegetarian

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.

Per serving

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

Recipe from Good Food magazine, March 2002.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 21-33

  • Binder photo shelly

    12 September 2010

    shelly commented on this recipe

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo madchef

    17 February 2011

    madchef rated and commented on this recipe

    5 stars

    Gorgeous!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jo

    04 March 2011

    Jo commented on this recipe

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Noelle

    17 February 2012

    Noelle commented on this recipe

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sophs84

    25 February 2012

    sophs84 rated and commented on this recipe

    5 stars

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Katie

    21 October 2012

    Katie rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo scottyqt

    26 November 2012

    scottyqt rated and commented on this recipe

    5 stars

    Really good, pretty simple and excellent flavours.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo scottyqt

    26 November 2012

    scottyqt commented on this recipe

    Really good, pretty simple and excellent flavours.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo PtiteJuju

    08 December 2012

    PtiteJuju commented on this recipe

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo vinniek

    22 December 2012

    vinniek rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Donna D

    14 January 2013

    Donna D rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Romayne

    09 April 2013

    Romayne commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Karenstaniforth

    02 May 2013

    Karenstaniforth rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 - 30 mins

Cook time

Cook 1 hr

Vegetarian

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 (or vegetarian alternative), freshly grated
Print this recipe
Add to your binder

Per serving

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close