Potatoes au Gratin (Dauphinoise)
This is how to carb load! The most amazing potatoes always have cream and cheese added don't they? You will love this recipe!
Potato Gratin Dauphinoise is a classic French dish from the Dauphiné region, known for its rich, creamy layers of thinly sliced potatoes baked to perfection. Traditionally, the dish relies on cream and garlic for flavour, but our version takes it up a notch with the addition of cheese, (and potentially bacon) creating an irresistibly indulgent, golden-baked topping. Using the Thermomix, this comforting side becomes even easier to prepare, ensuring perfectly sliced potatoes and a smooth, velvety sauce. Whether served alongside a roast or enjoyed on its own, this cheesy take on a French classic is sure to impress.
On occasion I will swap out some of the cream for some liquid chicken stock. This is completely non traditional (as is the bacon and cheese) but still works really well, just keep the volume of liquid the same.
Potato Gratin Dauphinoise is a rich and creamy side dish that pairs beautifully with a variety of mains. Here are some delicious serving suggestions:
Roast Beef – A classic pairing, the creamy potatoes complement the deep, savoury flavors of a perfectly cooked roast.
Grilled or Roasted Chicken – Whether seasoned simply with herbs or glazed with a rich sauce, chicken is a great match for dauphinoise.
Pan-Seared Steak – A juicy steak with a mushroom or red wine sauce pairs beautifully with the cheesy, creamy potatoes.
Slow-Cooked Lamb Shanks – The tenderness of slow-braised lamb works perfectly with the richness of the gratin.
Baked Salmon – The buttery texture of salmon contrasts nicely with the crisp, cheesy topping.
Pork Tenderloin – A juicy pork fillet, especially with a mustard or peaches, balances the creamy potatoes.
Vegetarian Options – Serve with roasted mushrooms, grilled asparagus, or a fresh green salad to lighten up the meal.
Holiday Feasts – Perfect alongside turkey, or ham or baked fish.
Need
- 200 Grams Swiss cheese, or sweet cheese such as Jarlsberg or Maasdam
- 50 Grams parmesan cheese
- 2-3 cloves garlic
- 30 Grams butter BUY
- 400 Grams cream BUY
- 1.25 Kilo starchy potatoes (russet, sebago)
- pink salt flakes and pepper to taste BUY
- 2-3 Teaspoons fresh green herbs, chopped finely
- 2-3 rashers bacon diced (optional)
Do
- 1
Preheat oven to 180°C fan forced. Butter a baking dish of your choice. It is nice to use the same dish to serve as to bake, so be aware of this.
- 2
Place cheeses into the Thermomix bowl and mill 6 sec/speed 8. Remove from bowl and set aside.
- 3
Place the garlic, butter, cream and seasoning into the Thermomix bowl and blend 6 sec/speed 10.
- 4
Use a microplane or the Thermomix cutter to slice the potatoes as thinly as possible (about 3mm is good).
- 5
Spread 1/3 of the potatoes into the prepared baking dish and pour over 1/3 of the cream mixture. Sprinkle with 1/3 of the grated cheese.
- 6
Repeat twice with remaining 2/3 but do not add the last layer of cheese on the top layer as we will add that later.
- 7
If you are using the bacon, (non traditional!) dice it with a knife and use 1/3 with each layer as directed above.
- 8
Cover with a lid or foil and bake for 90 minutes, or until a knife inserted into the middle indicates the potatoes are soft and well cooked.
- 9
Top with remaining cheese and bake for a further 10-15 minutes until golden and bubbly. Wait for around 10 minutes before serving, this is hotter than the sun.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
