potatoes Dauphinoise – serves 6 – 8

2 garlic cloves, crushed
2 kg potatoes, such as King Edward, peeled and thinly sliced (a mandolin is best but a sharp knife and a steady hand may suffice)
300ml crème fraiche (full fat)
300g gruyere cheese, grated
salt & pepper

Preheat oven to 200C

Scatter crushed garlic evenly over the bottom of a gratin dish

Layer half the potatoes in the dish

Season with salt and pepper - not too much salt since the cheese will provide seasoning

Sprinkle with half the cheese

Spoon half the crème fraiche in dollops over the cheese

Build another layer in a similar manner with the remaining ingredients

Transfer to the oven for about 60 - 75 minutes until top is browned and potatoes cooked through. Test with a paring knife


The gruyere gives a wonderful nutty sweetness. This recipe has become such a household staple that I tend to think of it as my own - actually, it's based on Madame Cartet's recipe from Bistro Cooking by Patricia Wells - a recipe book that I picked up in New York more years ago than I care to remember.