Creamy layered potato bake

Gratin Dauphinois

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 55

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

A perfect gratin is when the cream and milk become rich and thick like paint. François cooks it until the sauce around the potatoes would be good for a ‘painter’, he tells me laughing! This makes a generous amount but it is real comfort food that just demands seconds.


  • 2.5 kg ( lb) white floury potatoes, peeled
  • 175 g (6


Preheat the oven to 240°C/475°F/Gas 9. Wash the potatoes in water to remove any excess starch, then shake dry. Slice into 4mm (⅙-inch) wafer-thin rounds — a mandolin is best if you have one, or you could use the slicer attachment on a food processor.

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