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Gratin Dauphinois

Everyone likes a good Dauph'..  Hardly surprising when you look at how much cream is in the recipe. Goes exceptionally well with rack of lamb, fillet of beef & of course, a cracking gravy (..'jus' if you don't mind!..)
Serves 4 (2 to 3 hungry guests)
  • 600g Potatoes (Maris Piper work well)
  • 200ml Double Cream
  • 200ml Milk
  • A couple of cloves of garlic - chopped
  • A good handful of grated Parmesan or Gruyere - traditionally it should be Gruyere - but most chefs use parmesan (it is a French recipe.. and parmesan is Italian so its up to you..)
  • 1 teaspoon of salt
  • Peel & slice the potatoes on a mandolin (if you don't have one, use a knife, but do really try to cut them thinly) about 2mm thick.
  • Heat the cream & milk in a large pot.
  • Add chopped garlic, bring to the boil.
  • Add the potatoes and stir well.
  • Allow the potatoes to begin cooking - don't let them stick to the bottom of the pan.
  • When the starch from the potatoes thickens the cream mixture add the parmesan and stir well.
  • Remove from the heat and transfer to a large baking tray or dish (at least 4cm deep).
  • Cover with foil and bake in a medium oven for approximately 45-55 minutes or until done (test with a skewer).
  • Remove the foil for the last 10 minutes of cooking to allow the top to brown.
If you're counting calories steer clear of Dauphinois potatoes.
Here's why:
Nutritional facts per serving (daily value): Calories 346.165kcal; Protein 5.754g (12%); Total Fat 24.151g (37%)(Sat. 14.877g (74%)); Chol. 87.599mg (29%); Carb. 28.189g (9%); Fiber 3.504g (14%); Sugars 4.927g; Calcium 126.395mg (13%); Iron 0.84mg (5%); Sodium 57.819mg (2%); Vit. C 29.614mg (49%); Vit. A 984.786IU (20%); Trans fat 0g
..and that's not allowing for the fact that you will probably have seconds.



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