Recipe: Potatoes Dauphinois

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  • 1 lb (450 g) good-quality potatoes (King Edward or Desirée)
  • 1 small clove garlic, crushed
  • 5 fl oz (150 ml) double cream
  • 5 fl oz (150 ml) milk
  • freshly grated nutmeg
  • Some grated gruyere cheese
  • 1 oz (25 g) butter
  • salt and freshly milled black pepper


  • Pre-heat the oven to gas mark 2, 300°F (150°C).
  • First, peel the potatoes and slice them very, very thinly (a wooden mandolin is excellent for this operation, if you have one), then plunge the potato slices into a bowl of cold water and swill them round and round to get rid of some of the starch.
  • Now dry them very thoroughly in a clean tea cloth.
  • Then in the gratin dish arrange a layer of potato slices, a sprinkling of crushed garlic, gruyere cheese, pepper and salt and then another layer of potatoes, cheese and seasoning.
  • Now mix the cream and milk together, pour it over the potatoes, sprinkle with a little freshly grated nutmeg and grated cheese, then add the butter in flecks over the surface.
  • Bake on the highest shelf in the oven for 1½ hours.


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