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Dauphinois – the ultimate comfort food

Award-winning chef-restaurateur and Resident food expert Pascal shares the ultimate comfort food.

Hall Farm PotatoOnionbarn

The traditional recipe for Gratin Dauphinois is very simple; a combination of good waxy potatoes, cream and garlic. A delicious warming feast, Dauphinois recipes are handed down through generations. It’s quick, easy to prepare and has the most enticing mouth-watering aroma perfect for leisurely dinner parties and autumnal Sunday roasts.

“Warming, comforting and indulgent – C’est Magnifique! “


Pascal’s Top Tips
• I find that the best variety of potato for a Gratin Dauphinois are the Bintje, Maris Piper and Belle de Fontenay.
• Do not wash the potato after slicing them as the starch will help thicken the cream sauce.



Serves 4
800gr waxy potatoes, peeled and finely sliced (use a mandolin to slice them)
400ml whipping cream
Salt and freshly ground pepper
4 garlic cloves, peeled and crushed
4 sprigs fresh thyme
10gr butter

This wonderfully rich dish is an excellent partner to autumnal lamb, beef and pork.

  • Preheat the oven to 180C /gas mark 4
  • Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset dish is ideal) and grease the base with butter.
  • Layer the potato slices in the dish, slightly overlapping each other, seasoning each layer with salt and black pepper.
  • Place the cream, garlic and sprigs of thyme in a pan and bring them gently to the boil.
  • Remove the thyme from the pan and pour the hot cream over the potatoes, covering them. The sauce will thicken whilst cooking.
  • Bake the gratin for about 40 min or until the potatoes are golden brown and tender when probed with a sharp knife.
  • Leave to stand for 5min before serving.

Bon appétit

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30/31 Churchgate Street
Bury St Edmunds
Suffolk IP33 1RG

(01284) 760 623

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