RECIPE

Gratin Dauphinois

Name: Gratin Dauphinois
Yield: 6-8

Recipe Created For

Signature Shallow Casserole 30cm

Cook Time

Under 2 hours, Prep Time: Under 30 minutes

Serving Size

6-8

INGREDIENTS

2kg potatoes, peeled and thinly sliced
30g butter
500ml double cream
250ml whole milk
3 garlic cloves, bruised
2 sage leaves
1 sprig of thyme
150g Gruyère cheese, grated
50g Parmesan cheese, finely grated
2 tsp fresh thyme leaves
Sea salt and freshly ground black pepper
Fresh thyme, to garnish

RECIPE NOTES

Layers of thinly sliced potatoes baked in cream, garlic and Gruyère until golden, bubbling and irresistibly tender. For the creamiest texture, use a floury potato variety such as Maris Piper or Yukon Gold and slice evenly using a mandoline.

INSTRUCTIONS

Preheat the oven to 170°C. Rub the inside of the Le Creuset Signature 30cm Shallow Casserole generously with butter.

In a saucepan, gently warm the cream, milk, garlic, sage and thyme together over low heat. Season well with salt and black pepper. Do not boil. Strain mixture.

Arrange a layer of sliced potatoes in the casserole, slightly overlapping each slice. Spoon over a little of the cream mixture and scatter with Gruyère.

Continue layering the potatoes, cream and cheese until all ingredients are used, finishing with a generous layer of cheese on top. Cover loosely with the lid and bake for 45 minutes.

Remove the lid. Sprinkle over the Parmesan cheese and continue baking for 25–30 minutes until the potatoes are tender and the top is deeply golden and bubbling. Allow the gratin to rest for 10 minutes before serving.

Garnish with sage and serve warm.