Gratin Dauphinois

To accompany the tasty turkey roulade with ham, we’re proposing a side dish of French origin. The classic Gratin Dauphinois with potatoes, milk, Parmesan and a pinch of spice 🙂 .
Patate dauphinoiseThe version that we’re proposing has a lot less fat than the traditional version, there is no need to give up the taste, even if we give up the fat!

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Gratin Dauphinois

Cuisine Egg free, Gluten free, Vegetarian
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 4 people
Difficulty Easy


  • 1 kg of yellow potatoes
  • 80 g of Parmesan cheese
  • 100 ml of cream
  • 350 ml of milk
  • black pepper
  • nutmeg


  1. Start by cutting the potatoes into very thin slices and grate the Parmesan.
  2. Grease the bottom of a baking dish.
  3. Begin arranging the potatoes in layers, while remembering to salt each layer. Alternate layers, adding some spices, like pepper and nutmeg, to the odd ones, and some Parmesan cheese to others. Finish covering everything with Parmesan.
  4. Mix the milk and cream, pour the mixture a bit 'at a time in the pan, until you get about one centimetre below the final layer.
  5. Cover the pan with aluminum foil and bake in the oven at 200 degrees for 60 minutes. After this time, remove the aluminum, raise the temperature to 220 degrees and bake for 10-20 minutes until the potatoes are golden brown 😉 .

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