Potato Dauphinoise

What is better than some creamy potatoes? Some call it a gratin, some are not so fancy – but whatever you call it make sure the potatoes you use absorb liquid. Traditionally the gratin is cooked entirely in the oven, here there is a bit of cooking on the hob but I think it make for a better texture and honestly the result is more dependable when you come to slice it!


  • 600g waxy potatoes (try Maris Piper)
  • 350mls double cream
  • 1 large garlic clove finely sliced
  • 1 large sprig of thyme
  • 1 bay leaf
  • 90g of Gruyere cheese, grated
  • sea salt and freshly ground black pepper to taste.

serves 4 as an accompaniment.


  1. Preheat the oven to 200c
  2. Peel the potatoes, then slice thinly. Bring the cream and milk to boil in large saucepan and add the garlic, thyme and seasoning. simmer this lot together for a couple more minutes.
  3. Slide in the potatoes stirring gently. Now simmer this lot for about 7 or eight minutes until they are tender but keep their shape and bite. Drain the lot over a bowl to keep the liquid.
  4. layer the potatoes into a shallow ovenproof dish adding two thirds of the cheese and season and little of the retained liquid between each layer.
  5. On the final layer pour some of the mile around the sides, just enough to moisten the lot and sprinkle over the remaining cheese.
  6. Put the dish into a shallow roasting tin and put the lot into the oven baking for 10-15 minutes or until the cheese is starting to bubble turning a lovely golden brown.
  7. let it stand for ten minutes before you cut and serve.

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