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Member recipe

Gratin Dauphinoise

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Serves 6

Adapted from "Le grand livre de la cuisine" by Valerie-Anne

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  • 1kg baking potatoes
  • 300ml double cream or creme fraiche
  • 500ml whole milk
  • 2 large eggs
  • 150g grated gruyere or emmental cheese
  • 3 cloves of garlic, crushed
  • Salt and pepper to season
  • Ground nutmeg


    1. Peel the potatoes and slice into 2-3mm slices using a food processor.
    2. Butter the insides of the baking dish and rub over some garlic.
    3. Beat the eggs then mix together with the cream, milk. Season with salt, pepper, nutmeg, and mix in the garlic.
    4. Arrange a layer of potato slices on the base of the dish. Sprinkle some of the grated cheese. Cover with some of the egg / cream / milk mix. Repeat until the dish is full, finishing off with a layer of cheese and the remaining egg/milk mix.
    5. Cook in a slow oven 160C / fan 140C / gas 3 for at least one hour until the potatoes are tender.

Comments, questions and tips

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2nd Jan, 2012
Oops sorry forgot to put in the cooking time. It should be cooked for at least one hour, but you can leave it in for longer. The longer you leave it, the softer the potatoes become. I made this for new year, and everyone loved it. You can also save any leftovers and reheat in a microwave - as we've been enjoying during the recovery period.
marcusgibbons's picture
2nd Jan, 2012
How long should it be cooked for? Recipe sounds great!
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