Indulgent and creamy potatoes au gratin for your next meal
Yield
Serves 6
Prep Time
25mins
Cook Time
95mins
Difficulty Level
Download or Print

Potatoes dauphinoise, known to some others as potatoes au gratin, is a cheesy and indulgent French classic constructed with layers of finely sliced potatoes, cream, butter, garlic and cheese. Upon further savouring, you might even find a hint of nutmeg in there. Best served with a good portion of protein such as an impressive filet mignon or baked salmon.

Ingredients

  • 2 cups (500 ml) milk, or a mix of milk and cream
  • 1 clove garlic, peeled
  • 1 kg potatoes, such as desiree, peeled, thinly sliced
  • Grated or ground nutmeg, to sprinkle
  • 30 g butter, cut into pieces
01.

Preheat oven to 190 C or 170 C fan. Butter a shallow gratin dish.

02.

Place milk in a small saucepan. Squash garlic and add to milk. Heat on low until just simmering.

03.

Place a layer of potato slices over base of prepared dish, sprinkle with salt, pepper and a little nutmeg. Repeat layers until all potato is used. Pour over milk, dot with butter and cover loosely with foil.

04.

Bake, 1½ hrs, adding more milk if necessary, until browned on top and creamy underneath. If liquid is not absorbed after this time, remove foil and continue to cook until ready. Serve.

Download or print the recipe