Gratin Dauphinois – The Only Way!

This dish is legendary, it’s perfect for a cold day, and warms the soul like nothing else. This version is my own version, developed after many conversations with various French men and women. It seems that this dish divides the French like no other. Some prefer to use cheese on the top others not. This version takes the traditional approach and blends a touch of the new. After a morning spent in the Vineyards of Pic St Loup and a wonderful Plat du Jour, a conversation was initiated that would reveal the secret, and the ONLY way to make this dish!  Merci JB!



  • Waxy potatoes – 1 Per Person (large Potato)
  • Double Cream 150ml
  • 2 cloves of Garlic
  • Butter
  • Salt
  • Pepper
  • Milk 150ml



Set the oven to 160C –

Use a Mandolin to slice the peeled potatoes into 1mm slices

Peel a clove of garlic and cut in half, rub this around the base of a medium non-stick oven proof dish. Approx. 8cm deep

Rub the dish with some of the butter. Season with Salt and Pepper

In a saucepan place the sliced potatoes, then mix the milk and cream in a jug to combine. Season generously.

Add the garlic and cream milk mix to the saucepan, warm gently until you see the first small bubbles.

Take off the heat and tip into the dish, season the top again and dot with butter.

Place in the oven on the middle shelf for 45-1hr or until the liquid has all but disappeared and the potatoes are cooked.


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