Gratin Dauphinoise

    1 hour 5 min

    This is a super-easy version for the classic potato bake. Thinly sliced potatoes are baked in a creamy cheese sauce. Enjoy as a comforting side dish.

    23 people made this

    Serves: 4 

    • 1 clove garlic
    • 1 tablespoon vegetable oil
    • 100ml single cream
    • 1kg potatoes, peeled and thinly sliced
    • 300ml milk
    • 70g grated Gruyere cheese
    • salt and pepper to taste

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a large bowl, toss the potatoes with salt, pepper and 1/2 of the cheese.
    3. Grease a baking dish and rub it with a cut garlic clove. Transfer potatoes into prepared dish.
    4. Cover with milk (adjust the quantity of milk so that the potates are fully covered). Pour in the cream and sprinkle with remaining cheese.
    5. Bake in preheated oven for about 45 minutes or until golden brown and tender.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    I found this recipie for gratin dauphinoise, as it was easy to understand and follow, ideally I was looking for an authentic potato dauphinoise, which i found on bbc food, which just uses garlic, potato, double cream and salt and pepper, but I found this a bit basic and bland for my personal taste, so I used this recipie instead, but I Changed it around a bit and adapted it to my taste, instead of using one clove I used 3 cloves of garlic, I used one for rubbing into the oil in your dish, and too smaller cloves i grated in and mixed it in the bowl mixture, I used extra virgin olive oil instead of vegetable oil, and I used just ordinary white pepper and ordinary salt, also as I'm not a gruyere fan, I used plain and simple mature cheddar, which I used 4 oz instead of 3oz(70g), I put the oven on to 200 fan assisted, and as my dish was quite large, I used 400 mil of milk and 150 mil of double cream instead, to cover the potato and dish entirely, and i baked it for 45 to 50 minutes until all the potato is cooked through and it's golden brown. I don't like blowing my own trumpet, but it does taste very good, really tasty, and I made it today, better than any I've tried in resturants before hand etc, as potato dauphinoise is one of my favourite dishes, my husband really liked it also, and he's not a big garlic fan, but he ate it all up and said it tasted really beautiful and would like me to cook this again, so I must of done a good job.  -  29 Dec 2012