Gratin Dauphinois


To serve four persons


  • 3 large potatoes peeled and thinly sliced
  • 1 large onion finely chopped
  • 259g Emmenthal cheese, grated
  • 6 cloves garlic crushed
  • Salt
  • Coarse ground black pepper
  • A minimum of 1 pint of whole milk


  1. Preheat the oven to 220 degrees C.
  2. In a 10 x 8 x3 inch deep over proof dish place a layer of potatoes and sprinkle on a layer of onions.
  3. Then add salt, garlic and pepper and top with a layer of the grated cheese
  4. Repeat the layers up to the top of the dish ensuring that you finish with cheese on top
  5. Gently pour in the milk until it reaches the top layer of potatoes but without covering them
  6. If you oven has a tendency to overheat, place cooking foil over most of the top allowing some exposure of the dish for evaporation of milk
  7. Bake for one hour removing the foil after 45 minutes
  8. If any liquid is showing return to the oven for a further 10 minutes
  9. To Serve

    Serve as an ideal accompaniment to sausages or steak. Gratin Dauphinois is an ideal vegetarian dish also.

Regional Information
Latest Tweet