# Gratin Dauphinois

Thinly sliced potatoes baked slowly in a garlic, rosemary, and thyme-infused cream sauce, with plenty of nutty Comté cheese.

- Servings: 1 dish
- Cuisine: French
- Diet: vegetarian
- Language: en

## Ingredients

- potatoes
- double cream
- whole milk
- rosemary
- thyme
- garlic
- nutmeg
- salt
- comté cheese, grated
- butter
- chives (optional)

## Instructions

1. Peel and thinly slice the potatoes, ideally using a mandoline.
2. In a pot, combine the double cream, whole milk, rosemary, thyme, garlic, nutmeg, and a generous amount of salt.
3. Bring the cream mixture to a boil, then remove from heat and let infuse for 10 minutes.
4. Remove the herb solids, then stir in some grated Comté cheese until melted.
5. Butter a baking dish and arrange the potato slices vertically in the dish.
6. Pour the cream and cheese sauce over the potatoes.
7. Cover the dish tightly with baking paper or foil and bake in the oven at 160 degrees for 80 minutes.
8. Check if the potatoes are cooked through; if not, cook for another 20 minutes.
9. Top with more grated Comté cheese and bake uncovered for 20 to 30 minutes until bubbling and crispy.
10. Garnish with fresh chives before serving.

## Equipment

- peeler
- mandoline
- pot
- wooden spoon
- grater
- baking dish
- baking paper

## Source

- Original video: https://vm.tiktok.com/ZGdQvWo54/
- Creator: jack_munn
- Recipe page: https://www.cliprecipe.com/recipe/48827701-f71a-41f4-a8c7-de4f75766a7b
- Extracted: 2026-09-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt