Creamy potato & shallot gratin

Creamy potato & shallot gratin

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(7 ratings)

Prep: 25 mins Cook: 1 hr


Serves 8
How will you serve your potatoes this Christmas? If rich and creamy is your thing, try this indulgent gratin recipe

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal438
  • fat37g
  • saturates21g
  • carbs24g
  • sugars4g
  • fibre2g
  • protein5g
  • salt0.11g
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  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 400g shallots, thinly sliced



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

  • 1 bay leaf
  • 1 tsp thyme leaves
  • 500ml double cream
  • grated nutmeg, to season



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

  • small pinch cayenne powder
  • 1kg Desirée potatoes, peeled and thinly sliced



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


  1. Heat most of the butter in a shallow pan. Add the shallots, bay leaf and thyme, and cook for 10 mins until soft, golden and sticky. Pour in the cream and bring to the boil. Turn off the heat, season with nutmeg and cayenne and leave to infuse.

  2. Meanwhile, heat oven to 200C/180C fan/ gas 6. Place the potatoes in a pan of cold water, bring to the boil, then drain. Butter a large gratin dish, then layer it up with potatoes and cream, finishing with a good ladle of cream and shallots. Use a fish slice to press everything down. You can now cover and chill it for up to a day before baking, if you like. Bake for 40 mins or until golden and the shallots are starting to crisp.

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Comments, questions and tips

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25th Nov, 2012
Does this dish or other dauphinoise dishes freeze well?
4th Nov, 2012
Really easy and tasty. I used 300ml cream and 200ml milk, and it was still really thick and creamy. Just put it in the oven and left it to cook, looked great. Will definitely make again, and maybe tinker with the flavour i.e. garlic, bacon etc.
12th Jul, 2011
a little greasy, tried again with single cream and milk with good results though.
21st Jun, 2011
Really delicious, will certainly make again!
12th Mar, 2011
Really enjoyed this, despite the fact that I forgot to put the thyme in! I halved the recipe and only used 150ml cream, substituting the rest of the liquid for veggie stock.
16th Jan, 2011
We made this for Christmas, preparing it the day before. We had it with the nut roast in the Good Food veggie mag, the rosemary roast potatoes and sprouts with chestnuts (from the same mag as this!Good Food helped me loads this Christmas: the first time I'd cooked Xmas dinner!). Lovely and easy to make and very rich, you only need a little of this! Polished it off on Boxing Day though!
10th Jan, 2011
Used this for Christmas Eve dinner with ginger glazed ham, home made pork pie and salads. Not a scrap was left. Made it again 3 days later but extended it by adding leftover turkey, ham and a little haggis stuffing. Also added extra potatoes, etc, but it was a great leftover supper dish for hungry guys! A firm favourite in this house and I am also keen to try to shallot and cream mix with other things, including chicken and suggest it would be a great, if rich, pasta sauce for a real treat.
8th Jan, 2011
Made it for Christmas lunch and again few days later as everybody loved it. I cut down on the shallots and double cream a tad. A winner.
7th Jan, 2011
made for christmas day, so good made for a dinner party new years eve will use again many times
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