potatocheesebaked
Michelin-Star Potato Dauphinoise
Thinly sliced Maris Piper potatoes layered with thyme, Comté and double cream, then gently baked in a water bath until tender and golden.
From YouTube · Dec 6, 2025
Thinly sliced Maris Piper potatoes layered with thyme, Comté and double cream, then gently baked in a water bath until tender and golden.
15 min
Prep time
45 min
Cook time
1 hr
Total time
1 gratin, approximately 4 servings
Yield
Ingredients
7 ingredients- 4 medium Maris Piper potatoes, peeled
- 1 garlic clove, peeled and halved
- 5 g fresh thyme leaves
- 100 g Comté cheese, finely grated
- 5 g fine salt
- 2 g freshly ground black pepper
- 300 ml double cream
Method
14 steps- Preheat the oven to 170°C conventional.
- Rub the inside of a heavy ovenproof gratin dish with the cut sides of the garlic clove.
- Slice the peeled potatoes approximately 2 mm thick using a mandoline with its safety guard or a sharp knife.
- Arrange an overlapping layer of potato slices across the bottom of the dish.
- Season lightly with some of the salt, black pepper and thyme, then sprinkle over a small amount of grated Comté.
- Add another potato layer and repeat the seasoning, thyme and cheese.
- Pour over a portion of the double cream.
- Continue building another 2 or 3 layers, distributing the potatoes, seasoning, thyme, Comté and cream evenly.
- Arrange the neatest potato slices over the top to create an even finish.
- Pour over the remaining cream and finish with the remaining salt, pepper, thyme and a generous layer of Comté.
- Place a folded clean cloth in the bottom of a deep roasting tray. Set the gratin dish on the cloth.
- Carefully add hot water to the roasting tray until it comes partway up the outside of the gratin dish, creating a bain-marie.
- Bake for approximately 45 minutes, until a knife passes easily through the potatoes and the surface is golden brown.
- Carefully remove the gratin dish from the water bath and allow it to rest for 5 to 10 minutes before serving.
Recipe notes
Helpful tips
- Slice the potatoes to a consistent thickness so that they cook evenly.
- Use the mandoline safety guard and stop before the potato becomes too small to hold safely.
- Distribute the seasoning, thyme, cheese and cream between the layers rather than placing everything on top.
- The bain-marie provides gentler heat and helps prevent the cream from boiling and separating.
- Check doneness in the centre of the gratin because the central layers take longest to cook.
- Let the gratin rest briefly before serving so the cream settles around the potatoes.
Equipment
- Heavy ovenproof gratin dish
- Deep roasting tray
- Mandoline with safety guard or sharp chef's knife
- Cutting board
- Fine grater
- Clean folded kitchen cloth
- Measuring jug
- Digital kitchen scale
Storage
Reheat covered in a 170°C oven until piping hot throughout, removing the cover for the final few minutes if the surface needs crisping. Do not reheat more than once.
Additional tips
- Contains milk. A mandoline blade is extremely sharp; always use its safety guard. Take care when moving the roasting tray because it contains hot water. The gratin dish and cream will remain very hot after baking.
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