Potato Gratin Dauphinoise

Potato Gratin is one of only a handful of dishes that Mimosa has been making continuously since we opened in 1997. There is no better comfort food then the blend of layered slices of potato with cream, garlic and cheese, then baked till the top is crispy.

In our opinion Gratin goes with every winter dish, from stews such as our recipe for Beef Bourguignon, to grilled meats and we have even been known to eat it on its own with just a simple green leaf salad on the side!


Potato Gratin Dauphinoise

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  • Potato Dauphinoise
  • 1kg sliced and peeled potatoes
  • 500ml double cream
  • 1 clove garlic
  • 1 sprig thyme


  1. Peel and then finely slice the potato (ideally with a mandolin).
  2. Add the cream to a pan with the garlic and rosemary and then add the potatoes and cook for 5 minutes to soften the potatoes.
  3. Remove the potatoes and set aside.
  4. Then remove the garlic and thyme from the pan and put the cream aside.
  5. In a large cooking tray, line the potatoes so they overlap each other and then top with grated cheese, black pepper and salt and finally pour over the cream.
  6. Bake for 45min to 1 hour and test potatoes are soft.