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
  • 50 g/2 oz butter
  • salt and freshly milled pepper
  • 1 egg
  • 3 dl/½ pint single cream or milk and cream


    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, seasoning each layer with salt. Whisk the egg with a seasoning of salt and pepper and whisk in the cream or milk and cream. Pour over the potato slices, lifting them gently so the egg mixture runs to the base of the dish. Dot the surface of the potatoes with the remaining butter.

    Place above centre in a moderately hot oven (190°C., 375°F., Gas Mark 5) and bake for 1 hour. Test the potatoes with a knife; if they feel tender they are ready to serve. The top should be crisp and brown, so pass under a hot grill for a few moments if necessary before serving.