Gratin Dauphinoise
A simple yet decadent potato side from Tenina’s Bon Appétit cookbook, perfect for dinner parties or family meals.
When it comes to effortless elegance, Gratin Dauphinoise has no rival. Thinly sliced potatoes layered with garlic infused cream, and just the right touch of seasoning become melt-in-your-mouth perfection, without fuss. This classic French dish is the epitome of simplicity meeting decadence. Thanks to the Thermomix, the prep work is easy and precise, leaving you with all the luxury of French dining without the stress. This recipe features in my Bon Appétit Thermomix Cookbook, where timeless French-inspired dishes are made accessible for every cook.
There were actual groans of pleasure as we tasted this on testing, it is impossible to stop, you will eat the entire thing, so invite people over...and save yourself!
Serving Suggestions for Gratin Dauphinoise
Roast Chicken or Turkey – a comforting and classic pairing.
Beef Tenderloin or Eye Fillet – the creamy potatoes balance the richness of red meat.
Salmon or Barramundi – a lighter, elegant option with freshness to cut through the cream.
Slow Roasted Lamb with Charred Red Onions – French rustic meets indulgent comfort.
Steamed Asparagus or Green Beans – adds freshness and colour to the plate.
Crisp Green Salad with Vinaigrette – keeps the meal balanced and bright.
Coq au Vin or Beef Bourguignon – traditional French mains that naturally pair with this gratin.
Vegetarian Option – serve with roasted mushrooms, caramelised onions, or a ratatouille for a meat-free feast.
Special Occasion Table – add to your festive menu alongside a glazed ham or holiday roast.
Need
- 50 Grams butter BUY
- 200 Grams Gruyere cheese, roughly chopped
- 4 cloves garlic peeled
- 300 Grams cream BUY
- 700 Grams potatoes, peeled and sliced thinly
- pink salt flakes and pepper to taste BUY
Do
- 1
Preheat oven to 220°C. Grease a dish with some of the butter and reserve the rest of the butter for later.
- 2
Place Gruyere into the Thermomix bowl. Grate 4 sec/speed 8. Pour into a small bowl and set aside.
- 3
Place garlic into the Thermomix bowl. Chop 3 sec/speed 6. Add cream. Warm 5 min/70°C/speed soft. Set aside to infuse.
- 4
Pat dry potatoes with paper towel.
- 5
Layer one third of the potatoes on the bottom of the dish. Top with a third of the cheese, salt and pepper. Continue until you've used up everything. Finishing with cheese.
- 6
Strain the garlic out of the cream and discard. Pour infused cream over the Dauphinoise.
- 7
Dot the top with remaining butter. Bake, covered in foil for 20 minutes. Remove foil and continue baking for 25-30 minutes.
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 10 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
