Gratin dauphinois a la jean de vienne
- Jean-Christophe Novelli
- Jul 22
- 2 min read
This definitely the best potato gratin recipe in the world. It is another classic that can be served with any roast meats or fish of your choice. Always use the best ingredients that you can afford. This is the only recipe that my dad learned from his mum, my grandmother Louise, who was another fabulous cook.
Serves: 4
Preparation Time: 25 minutes
Cooking Time: 45-60 minutes
Ingredients
1 kg floury potatoes (e.g. King Edward, Maris Piper or Desiree)
500ml double cream
3-4 garlic cloves, peeled and chopped
freshly grated nutmeg to taste
100ml full-fat milk
2 sprigs fresh thyme
2 bay leaves
salt and freshly ground black pepper
300g strong cheese (Cheddar, Emmenthal, Gruyere or Beaufort), grated
method
Preheat the oven to 140ºC (fan), 160ºC (non-fan), or gas mark 2.
Peel the potatoes and slice thinly, about 2-3mm thick, using a mandolin or sharp knife.
Pour the cream into a heavy pan and add the garlic. Stir in the nutmeg and warm through.
Add the potatoes, followed by the milk, thyme and bay leaves. Stir well and season to taste.
Lightly grease a large gratin dish. Layer the potatoes with two thirds of the grated cheese. Sprinkle the remaining cheese over the final layer of potato.
Bake in the preheated oven for 45-60 minutes or until golden brown and tender.
Serve hot as a side dish to roasted meat or poultry.
Chef's Tip
Do not wash the potatoes as you will lose the vital starch. If the cream begins to split, it is a sign that the oven is too hot, so reduce the heat a little. To make a curried dauphinois, add 1 tablespoon of medium curry powder at step 3.
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