Gratin Dauphinois Aussie Style

"A simpler and less expensive version of Gratin Dauphinois but a rich filling vegetable dish. Or can be served with a salad for lunch. If you are a garlic lover more cloves of garlic can be used. Cheddar cheese can be used instead of Gruyere cheese. Just put your own flair to this dish."
 
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photo by Latchy photo by Latchy
photo by Latchy
photo by JustJanS photo by JustJanS
Ready In:
1hr 5mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Peel potatoes and slice thinly.
  • Rub a shallow ovenproof dish with crushed garlic, then butter the dish generously.
  • Arrange potato slices in layers in the dish.
  • Scald milk and add nutmeg, salt and pepper to taste.
  • Pour over potatoes in dish.
  • Sprinkle with cheese and dot with remaining butter.
  • Bake in a moderate oven for 40 to 50 minutes until potatoes are tender and golden.
  • Serve in the dish.

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Reviews

  1. This recipe was easy to prepare, the ingredients are things I usually have on hand and the taste was fabulous! I did use 2 cloves of garlic and a blend of cheddar, mozarella and parmesan cheeses, simply because that's what I had on hand. I would recommend this to any one who enjoys potatoes!
     
  2. Enjoyed my taters - great taste. Looked beaut to serve too. Cut the recipe in half, used 3 cloves of garlic and Leerdammer cheese (it's like a swiss but works great when baking etc), 2 % milk was fine. Took 35 minutes for half the recipe.. Thanks Chrissy-o
     
  3. Creamy potatoes & cheese with the hint (well more than a hint from me) of garlic. I did put some crushed garlic into the potatoes as well as rubbing the dish with it as we love garlic. Another great keeper for my collection. Thanks Chrissy, :)
     
  4. Wow! THIS is a keeper Chrissyo! I sliced some onions thinly and placed between the layers of potatoes and added about a tsp. of fresh thyme from my garden. Unbelieveable! Thank you for sharing such a delicious and easy recipe! xo LA :-)
     
  5. Great recipe. It tasted great, and it's so easy to make! I used 1% milk and a mix of cheddar and parmesan cheeses, because that's what I had. I used about 1/4 tsp. nutmeg because I love it. Thanks for sharing, will make again!
     
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RECIPE SUBMITTED BY

<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
 
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