Food > Side Dishes

Gratin Dauphinois

A favourite of mine since I first visited France, I especially love this in late Winter to Spring time. It’s that time of year when potatoes are not at their most flavoursome and often meat tends to be a little tougher.

Gratin Dauphinois
Category Side Dishes
Preparation Time 20 minutes
Cooking Time 40 minutes
Serves 6

This is pure comfort food that seems to enhance the flavour of anything you chose to serve with it.



  • 1kg (2lb) potatoes
  • 1-2 cloves garlic crushed
  • 15g butter
  • 100g(4oz) gruyere cheese
  • 225ml( 8fl oz.) whipped cream
  • 4 tablespoons milk
  • 1 level teaspoon freshly grated nutmeg
  • Salt and pepper


  1. Preheat oven to 180 ºC (360ºF). Slice the potatoes into thin slices. Rinse in cold water. Drain and dry in a towel
  2. Put the potatoes in a large saucepan and cover with boiled water. Add salt
  3. Bring to the boil starting at moderate heat for 5 minutes then low heat for 10 minutes. Stir from time to time to prevent the pieces of potato sticking together.
  4. Whip the cream to a floppy consistency and add the milk, salt, pepper and nutmeg.
  5. Rub an ovenproof dish with garlic and grease it well with butter. Transfer half of the potatoes in the gratin dish.
  6. Add half the cheese and half the cream mixture to the layer. Cover with the second half of the potatoes. Then coat these with the cheese and cream.
  7. Put the dish in the oven and cook for 40 minutes at 180C (360ºF) or until the top is golden brown.

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