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Gratin Dauphinois

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This is a great accompaniment to meat and fish, a creamy treat that makes a change from chips or baked potatoes.


8 large potatoes (peel if you prefer)

1 pint (570 ml) double cream

500 ml milk

100 g cheese- optional extra- Comte is preferable although cheddar is  an option.

2 cloves of garlic (more if you love it)

salt , pepper , nutmeg


Slice the potatoes finely- this is important for even cooking.

Rub  the garlic clove around a deep baking dish with a lid.

Chop the garlic into thin slices. 

Arrange  the sliced potato  and garlic in layers until the dish is almost full. 

Mix the cream and the milk together and add salt & pepper and nutmeg is desired.

Pour over the potatoes with enough liquid to just cover the top layer which will be absorbed enough to cook but not be overly runny.

Cover with a lid – tin foil  makes a good substitute. 

Place  in the top section onto the pizza stone for about 45 minutes – 1 hour

Grate the cheese and sprinkle on top of the potatoes towards the end of cooking. Keep uncovered so the cheese melts and lightly crisps up.









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