Gratin Dauphinoise - Passion Is Cooking

Gratin Dauphinoise

Gratin Dauphinoise

Gratin Dauphinoise

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: potatoes, Side Dish, Vegetarian
Cuisine: Contemporary
Keyword: egg plant recipes, scallop potatoes, sweet potatoes
Servings: 10


  • 1.2 kg Yukon Gold potato
  • 225 grams Gruyere cheese grated
  • 100 grams Gorgonzola
  • 500 ml milk
  • 250 ml heavy cream
  • 3 egg yolks
  • 5 grams grainy mustard
  • Salt, pepper, and nutmeg to taste.
  • Pinch of smoked paprika


  • Peel the potatoes and cut into thin slices.
  • Place some of the potatoes in layers in a buttered baking dish
  • Season with salt, pepper and a small amount of nutmeg and sprinkle a little bit of the cheese.
  • Repeat until all the potatoes and about half of the cheese is used up.
  • In a small pot, combine the milk and half of the cream and heat up to simmer (make sure not to boil).
  • In a separate bowl beat the egg yolks with the remaining cream, slowly stir into the hot milk mixture, and season with grainy mustard and smoked paprika.
  • Pour the milk mixture over the layer potatoes, top with remaining cheese and bake in a preheated 350 degrees F oven uncovered for 45 to 60 minutes until ready and golden brown.
  • Allow to set for 20 minutes once are out of the oven.


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Dario Anita playful fun kitchen, Passion Is CookingChef Dario Tomaselli and Rich Life & Health Strategist Anita Heidema share a common goal.

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