“I mean, what’s not to like? Custard, good. Jam, good. Meat, good!”

Gratin Dauphinois, the Divine Potato


This side dish became my old time favorite on my first Christmas eve at my mother-in-law-to be’s. It is amazingly rich, of course full with calories, but who cares on Christmas eve? Or ever after tasting it? It is a French side dish (what a surprise after its name, isn’t it?), so I will never be able to pronounce its name, let’s just call it the Divine Potato. So let’s see how to make it.


  • 1 kg thinly sliced potato
  • 2 cloves garlic
  • 5 dl cream
  • salt, pepper
  • nutmeg
  • 20 dkg trappist cheese
  • 4 ts parmesan cheese

Slice the potato very thinly (I used my food processor’s slicing function), then lay half of it in a pan. Add the grates trappist cheese Top it with the other half. Mix the cream with the garlic and the spices and pour it on top of the potato. Bake it for 30 minutes on 200 degrees covered with a foil, then reduce the heat to 170 degrees, take off the foil and add the parmesan cheese and bake for another 15-20 minutes.

Just after taking it out from the oven:


The recent Yummys