Comforting Side

Gratin dauphinois

Name: Gratin dauphinois recipe
Ingredients: 1 garlic clove, smashed and peeled; 40g unsalted butter, cut into small pieces, plus extra, softened, to grease; 900g (4 large or 6 medium) Yukon Gold, desiree or sebago potatoes, peeled; Whole nutmeg, to grate; 500g Comté, coarsely grated; 180ml thickened cream

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by delicious. team

delicious. team

Apr 08, 2025

"Gratin dauphinois, a layered potato dish baked with aged Comté cheese, cream and a hint of nutmeg, is often on the menu at home when we want comfort food. It goes well with just about anything, but since it’s quite hearty, sometimes we skip any sort of meaty dish and we double this, making a larger version, and we have just that for dinner with a big green salad. If your tastebuds are in any way similar to ours, this is one of those recipes you’ll have on repeat. Look for Comté cheese that’s aged eighteen months. If you can’t find Comté, use Gruyere, its Swiss cousin.” – Marjorie Taylor and Kendall Smith Franchini.

You'll need a 33 x 23cm, 4cm-deep oval baking dish (or similar baking dish) for this recipe.

This is an edited extract from French at Heart by Marjorie Taylor and Kendall Smith Franchini. Published by Abrams, AUD $59.99. Photography by Anson Smart.

1 garlic clove, smashed and peeled
40g unsalted butter, cut into small pieces, plus extra, softened, to grease
900g (4 large or 6 medium) Yukon Gold, desiree or sebago potatoes, peeled
Whole nutmeg, to grate
500g Comté, coarsely grated
3/4 cup (180ml) thickened cream

Method

1.

Preheat oven to 190°C/170°C fan-forced. Rub the bottom and sides of a 33 x 23cm, 4cm-deep oval baking dish (or similar) with the smashed garlic. Butter inside of dish (bottom and sides) and set aside.
2.

Using a mandoline or sharp knife, slice potatoes into paper-thin rounds. Starting with the largest slices, using one-quarter of the potatoes, arrange in overlapping layers in prepared dish, completely covering the bottom of the dish. Season with salt flakes, freshly ground black pepper and freshly grated nutmeg. Scatter one-quarter of the cheese over the potatoes. Continue this layering process until the dish is full, finishing with cheese. Place dish on a baking tray to catch any drips, drizzle with cream and scatter butter pieces over the top. Bake until potatoes are tender when poked with a knife and top is golden brown and bubbling, 55 minutes-1 hour.
3.

Serve immediately.

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Recipe Notes

Leftovers can be cooled to room temperature, covered and refrigerated for up to 3 days, then reheated at 175°C/155°C fan-forced for about 20 minutes, until bubbling, before serving.