Gratin Dauphinois
Serves 4·Added 5 May 2026 by Tom Melhuish
SideGluten-FreeVegetarian
Ingredients
| 1 | lb | good quality potatoes (King Edward or Desirée)(450 g) |
| 1 | small | clove garlic, crushed |
| 5 | fl oz | double cream(150 ml) |
| 5 | fl oz | milk(150 ml) |
| freshly grated nutmeg | ||
| 1 | oz | butter(25 g) |
| salt and freshly milled black pepper |
Method
1.Pre-heat the oven to gas mark 2, 300°F (150°C).
2.Butter an 8 1/2 inch (21 cm) oval, shallow gratin dish.
3.Peel the potatoes and slice them very, very thinly (a wooden mandoline is excellent for this operation, if you have one).
4.Plunge the potato slices into a bowl of cold water and swill them round and round to get rid of some of the starch.
5.Dry them very thoroughly in a clean tea cloth.
6.In the gratin dish arrange a layer of potato slices, a sprinkling of crushed garlic, pepper and salt and then another layer of potatoes and seasoning.
7.Mix the cream and milk together, pour it over the potatoes, sprinkle with a little freshly grated whole nutmeg, then add the butter in flecks over the surface.
8.Bake on the highest shelf in the oven for 1 1/2 hours.
Recipe Notes
AI · may be inaccurate
Substitutions
- double cream → milk (less rich)
Serving suggestions
- cheese
Tips
Sometimes cheese is added to this, but it may mask the potato flavour.
Comments
Sign in to leave a comment.