Gratin Dauphinois

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

Everybody has a variation on the dauphinois theme. This version was first shown to me by Rowley Leigh who was taught how to cook the universally loved dish by the Roux brothers, so the pedigree is faultless. It is unfashionably rich, expensive and unhealthy, so very small portions please.

I don't worry about what sort of potato, though they should be slightly waxy. No cheese is necessary, for the amalgamation of the potatoes and cream produces a cheesy effect. It is