Gratin dauphinois

Illustration appellation
  • Brouilly
Gratin dauphinois Gratin Dauphinois - © Emma Vernay - Vins du Beaujolais - Emma Vernay - Vins du Beaujolais

What could be more comforting than a traditional gratin dauphinois? For a perfect match, let's choose a cuvée of Brouilly.


  • 750ml milk
  • 45cl cream
  • 2 sprigs of thyme
  • 4 garlic cloves
  • 2kg potatoes
  • 80g breadcrumbs
  • 80g parmesan
  • Salt & pepper


  • Step 1Pour the milk, cream, peeled garlic cloves and sprigs of thyme into a saucepan and cover. Leave to infuse on a low heat for 15 minutes.
  • Step 2Meanwhile, peel and thinly slice the potatoes (you could also use the food processor to slice them).
  • Step 3Once the milk/cream mixture has infused, remove the thyme and blend the contents of the saucepan. Season.
  • Step 4In a bowl, mix together the breadcrumbs and parmesan.
  • Step 5Place the potatoes in a gratin dish and pour over the garlic sauce. Cover with the breadcrumb/parmesan mixture.
  • Step 6Bake in the oven for around 1 hour, or until the potatoes are tender and the top is nice and golden.
  • Step 7Serve with green salad!

Food and wine pairings
to taste

Sweet potato chilli
Mexican-style rib of beef with bell pepper salsa
Spice-crusted salmon