Gratin Dauphinois is basically the French version of a potato bake. Layers of potato and cream, this is indulgent dining at its best. It is delicious served with chicken.


  • 350g new potatoes, scrubbed

  • 150ml double cream

  • 1 garlic clove, crushed

  • 50g unsalted butter

  • salt and freshly ground black pepper

  • a few whole chives, to garnish  (optional)


  • 1.

    Preheat the oven to 220°C/425°F/gas mark 7.

  • 2.

    Thinly slice the potatoes using a mandoline (or a very sharp knife), being careful of your fingers! Place the potato slices in a small saucepan with the cream, garlic and half of the butter. Season generously and bring to the boil, then reduce the heat and simmer for 4 minutes. Remove from the heat.

  • 3.

    Generously butter a gratin dish, then spoon the potatoes and cream into the dish, spreading them out evenly. Dot with the remaining butter and bake for 20–30 minutes until the potatoes are cooked through and golden brown on top. Garnish with chives, if liked, then serve.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 579kj
  • Fat Total 48g
  • Saturated Fat 30g
  • Protein 5g
  • Carbohydrate 33g
  • Sugar 3g
  • Sodium 646mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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