Scalloped potatoes (Gratin dauphinois)

Ingredients 9
Servings 8


  • 2
    cloves garlic, peeled and halved
  • 60
  • 2
    potatoes (unpeeled weight)
  • 5
  • milled black pepper
  • freshly grated nutmeg to taste
  • 250
    Gruyère or Emmenthal cheese, grated
  • 500
    hot milk
  • 90


1. Preheat the oven to 180 ºC. 2. Rub the inside of a 28 cm diameter flameproof dish thoroughly with cut garlic, then grease it (smear the butter all over the inside of the dish) with 5 ml (1 tsp) of the butter. 3. Peel the potatoes and slice them fairly thinly. 4. Arrange half the potatoes, slightly overlapping, in the base of the dish. Sprinkle with salt, pepper, nutmeg, half the cheese and half the remaining butter, cut into small cubes. 5. Layer the remaining potatoes over the first layer, once again seasoning well. Sprinkle the remaining cheese over. Dot the remaining butter cubes on top of the cheese. 6. Heat the milk until piping hot in a saucepan and pour it over the potatoes. Spoon the cream over evenly, covering as much of the surface as possible. 7. Place the flameproof dish directly on the stove plate and bring to simmering point (small bubbles start to appear on the surface) over low heat. Remove the dish from the stove, sprinkle extra salt and pepper over and place it on the centre shelf of the preheated oven. 8. Bake for 50 to 60 minutes, or until the potatoes are tender, the milk has been absorbed and the top is golden brown. 9. If the top has not browned sufficiently, place the dish under the hot grill for a few minutes to crisp the surface.

Read more on: starch  |  bake

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