Ultimate Gratin Dauphinois

Ultimate Gratin Dauphinois

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(34 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



    One of the most useful of spices for both sweet and savoury

  • 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, questions and tips

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14th Jan, 2013
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!
8th Dec, 2012
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
14th Mar, 2016
False! I am French and ACTUALLY from this area of France which by the way hasn't been called Dauphinée since before the revolution :) and you do put cheese on a gratin. But my main point is nobody cares for stuck up comments like that but if you still have the need to make this kind of comments at least do it properly . It's a great recipe and it is a gratin dauphinois.
26th Nov, 2012
Really good, pretty simple and excellent flavours.
26th Nov, 2012
Really good, pretty simple and excellent flavours.
21st Oct, 2012
Very easy to make and utterly delicious. Have now made it many times.
25th Feb, 2012
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
17th Feb, 2012
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!
4th Mar, 2011
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
17th Feb, 2011


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