Gratin à La Dauphinoise

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A good choice for a party, this recipe needs very little attention, looks good and can be served from the baking dish. Gratin à la dauphinoise goes well with any roast.


  • 675 g/ lb potatoes
  • 1 clove garlic


Peel the potatoes, cut them into very thin slices and pat dry in a cloth. One of those vegetable slicers – sometimes called a ‘mandolin slicer’ – is really very useful when preparing the potatoes for this dish. Crush the clove of garlic and rub round the inside of an earthenware baking dish. Generously butter the dish with about half the butter.

Arrange rows of potato slices in the dish