Dauphinoise Potatoes - 29/04/2014

Dauphinoise Potatoes

Whether you're entertaining or just as a treat for the family over the bank holidays, this recipe is absolutely delicious and will become a firm family favourite... it's perfect with meat or fish!


  • 900g (2lb) baking potatoes
  • Pinch of nutmeg
  • ½ teaspoon salt (plus extra for seasoning)
  • 10 grinds of black pepper
  • 1 crushed clove of garlic
  • 300ml (10 fl oz) whipping cream
  • 110g (4oz) grated Gruyère cheese and
  • 50g (2oz) grated Parmesan cheese (mixed together)
  • 3 tablespoons butter, melted (plus extra for greasing the gratin dish)


  1. Peel and finely slice the potatoes and soak in cold water for 5 minutes. Drain and dry well on a tea towel or kitchen paper
  2. Add the nutmeg, salt, pepper and garlic to the cream and mix well
  3. Lightly butter a large gratin/pyrex/ovenproof dish approximately 4cm (1½ inches) deep
  4. Arrange a layer of the potatoes in overlapping rows on the bottom of the dish and season lightly with salt
  5. Spoon over a quarter of the seasoned cream, a quarter of the mixed cheeses and a quarter of the butter. Repeat 3 times, ending with a layer of cheese and the remaining butter
  6. Cover lightly with silicone paper and bake in a preheated oven
    180°C/350°F/Gas Mark 4 for 1¼ - 1½ hours, until the potatoes are tender when pierced with a sharp knife
  7. Remove the paper and brown under the grill if necessary or turn up the oven to 220°C/425°F/Gas Mark 7 for 10 minutes

Serves 4-6


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