Gratin Dauphinois is a glorious side dish, ideal with roasted meats, including poultry, pork, veal, beef, and lamb. Seriously delicious and comforting.
Gratin Dauphinois

Gratin Dauphinois
 
Prep time
Cook time
Total time
 
With its cheese topping, this gratin is also a satisfying lunch or supper dish. Served with green vegetables or a crisp salad.
Author:
Recipe type: Side Dish
Cuisine: French
Serves: 4 to 6 servings
Ingredients
  • 2 ounces (50 g) butter
  • 1 large onion, sliced
  • 1 1/4 pounds (675 g) potatoes, thinly sliced
  • 1 Tablespoon flour
  • 410 g can Evaporated Milk
  • 4 ounces (100 g) mature Cheddar cheese, grated
  • salt and freshly ground black pepper
Instructions
  1. The accompanying dish to Roast Herbed Lamb.
  2. Preheat the oven to 400°F (200°C), Gas Mark 6.
  3. Melt half the butter in a large frying pan and saute the onion and potato slices for 5 to 10 minutes, until golden and lightly softened. Transfer to a shallow gratin dish.
  4. Place the remaining butter, flour. Milk, salt and pepper in a small pan over a low heat, whisking continuously until the sauce boils and thickens.
  5. Pour the sauce over the potatoes and top with the grated cheese. Cover the dish with foil and bake for 50 to 60 minutes, until the potatoes are tender. Remove the foil and place the dish under a hot grill until the cheese is bubbling and golden.

Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.