VegBox Recipes

Gratin Dauphinois

“Dauphinois” was used to describe this dish designed for the young prince, heir to the throne, in France. It has been cooked for hundreds of years and there are many variations. It is delicious with a green salad for a lighter meal, or a tomato-based dish for a more filling dinner.


Serves 4

  • 750g potatoes (floury type, not new potatoes
  • 150ml double cream
  • 30g butter (15g if using cheese - see below
  • 100g Cheddar cheese, grated
  • 2 cloves garlic
  • Fresh nutmeg
  • 2 teaspoons French mustard
  • Salt & pepper to taste


  1. Pre-heat the oven to 160 C / Gas Mark 3 / 325 F.

  2. If the potato skins look ok, there's no need to peel them. Otherwise, do!

  3. Slice the potatoes as thinly as possible. Using a mandolin (carefully!) makes this easier, but a sharp knife will also do.

  4. Wash the potatoes and dry them thoroughly. If you have a salad spinner, this is ideal. Otherwise use a clean tea towel.

  5. Peel and crush the garlic cloves. Mix together with the cream, nutmeg, salt and pepper.

  6. Grease an oven-proof dish with some of the butter. Put the potatoes in the dish in an even layer.

  7. Pour the cream mixture over the top of the potatoes and dot the top with the rest of the butter.

  8. If using: top the mixture with the cheese. You could sprinkle with herbs, too, if you want.

  9. Bake for about 1 � hours, until the potatoes are soft and have almost "melted" into the cream. If the top starts to brown too much, then cover loosely with foil.

Time From Cupboard-To-Table

1 3/4 hours

Notes & Variations on Gratin Dauphinois

Experiment with your favourite herbs.


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