Ultimate Gratin Dauphinois

Ultimate Gratin Dauphinois

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(51 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


  • 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…

  • 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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Rebecca Braasch
6th Jan, 2017
Raise oven temperature to 200 degrees. Pre-cooking potatoes should not be necessary. Cover with foil at end of cooking time if top is getting too brown.
3rd May, 2016
I made half the amount as I was only making for two adults and a child and we all had very big portions. It was delicious, i didnt strain the sauce as I thought we would all enjoy the shallots and garlic and I wasn't wrong. It really was yummy, and as I used a smaller dish I was able to cook it in the halogen oven, so less energy wasted and only 50 mins until done.Will definitely make again.
24th May, 2015
So delicious! I am in the US and not sure what the equivalent of desirée potatoes is here, so I made this recipes with Trader Joe's medley of gold, red and purple potatoes. It came out really well and looked really pretty with the different colours. I didn't strain the milk and just poured it over and shaved gruyère on top. I probably cooked this dish for about 1 1/2 hours in total on a slightly lower heat. This is my favourite way to eat potatoes!
Naomi Neu
9th Apr, 2015
The slow heat of the milk was not long enough to really infuse the milk mixture with the flavour of garlic and shallot so I strained and then put the leftover veg into the blender with a little liquid and then returned to the pan with the thyme sprig on a low heat for a further 5 minutes before layering up with the potatoes. Added parmesan to the milk, threw in some ham cubes on the top layers and after an hour in the oven, topped with gruyere. Very tasty end result.
22nd Aug, 2014
potatoes not fully cooked after an hour - probably need another 20 - 30 minutes.
14th Aug, 2014
I cooked the sliced potato in with the milk for about 4 mins and then tipped the whole lot into the buttered dish rearranging some slices to make it look slightly neater and felt it did not need any cheese. Baked in oven for 1hr 30mins and then turned the oven down to 50 degrees until I was ready to serve about 30 mins later. Delicious!
6th Jan, 2014
Great dish. I used 3 garlic cloves and discarded 1 and crushed 2 into the mixture after I'd left it to infuse to give it an extra garlic flavour. I made the dish ahead of time, let cool and then put it in the oven for 1hr 30 mins. Delicious.
31st Dec, 2013
Delicious, made this to go with the seven hour roast lamb and it went down very well!
2nd May, 2013
Absolutely loved this dish. Served it with beef. A great success for a novice cook
9th Apr, 2013
What would you have alongside this meal as I presume it's a side dish rather than just a vegetarian option??


14th Nov, 2017
Can I make this ahead and cook the following day or will it spoil? Xx
goodfoodteam's picture
16th Nov, 2017
Thanks for your question. Yes you can - you may need to cook it a bit longer though as the ingredients will be fridge cold.
Jenny White
23rd Nov, 2015
Can you freeze gratin dauphinois?
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