The best gratin dauphinois

The best gratin dauphinois


7 people made this

About this recipe: Delicious with roast pork or pork chops. My French grandmother always added nutmeg and so do I - this is always a success, even if I say so myself!


Serves: 8 

  • 1.5 kg potatoes, peeled and thinly sliced
  • 1 litre full fat milk
  • 1 tablespoons butter
  • pinch of salt
  • pinch of grated nutmeg
  • 250ml cream
  • 160g freshly grated gruyère cheese
  • 1 garlic clove, peeled
  • butter for greasing

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Preheat the oven to 190 C / Gas 5.
  2. Pour the milk into a casserole pot. Add the potatoes and 1 tablespoon butter. Season with salt and grated nutmeg. Heat over medium/low heat and cook for approximately 10 minutes, stirring occasionally. Drain the potatoes.
  3. Brush the gratin dish with a garlic clove, then butter the dish.
  4. Mix half of the cream and half of the grated gruyère in a bowl.
  5. Transfer half of the drained potatoes into the dish. Season with pepper and pour over cream and grated cheese mixture. Sprinkle over remaining grated cheese.
  6. Bake in the oven on a middle shelf, for about 1 hour, or until golden brown.

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Reviews (2)


absolutley gorgeous have just made this now and i love it.i didnt add the nutmeg as i didnt have any in but it was still family loved it too.will deffo be making thi again and again.thank u for shraring - 02 Dec 2012


The recipe instructs you to add half of the potatoes to the dish, pour over half of the cheese-cream mixture, and then sprinkle over the remaining grated cheese...what about the other half of the potatoes? I'm assuming that what was intended was a second layer and top it with the remaining cheese, so that's what I did. The only sub I made was using FF half-and-half instead of cream, otherwise, followed the instructions. Was just a bit on the dry side, so in the future, I would add a little more half-and-half, but we still thoroughly enjoyed this gratin. Also, watch your time, mine was fully cooked and beautifully brown at 45 minutes. - 03 Jun 2015

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