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Gratin Dauphinois with Comté

PLAT gratin - Peugeot Saveurs


  • 5 kg of potatoes / 3.30 LB potatoes
  • 1 garlic clove
  • 1 ¼ cup heavy cream
  • 2 cups whole milk
  • ¾ cup grated Comté cheese
  • Hazelnut oil
  • Balsamic vinegar
  • Nutmeg
  • Long pepper
  • Pink Salt of the Andes

The instruments of taste

  • Isen Long Pepper Mill
  • Zanzibar Salt Mill
  • Ternate Nutmeg Mill
  • Paris Classic Santoku Knife
  • Balsam Seasoning Set
  • 1 Appolia Square Ceramic Baker


  • Peel and rub the clove on the inside of the dish
  • Peel the potatoes
  • Combine the milk with freshly ground nutmeg and pink salt from the Andes (grind setting #4) in a bowl
  • Add cream and whisk until combined

Cutting and Setting up

  • Cut the potatoes into thin slices
  • Layer the potatoes into bottom of the prepared dish
  • Drizzle milk-cream mixture
  • Sprinkle with pink salt of the Andes
  • Repeat the alternate layering steps until the baking dish is almost filled to the top
  • Sprinkle grated Comté cheese over the last layer of salted cream


  • Bake at 150°c / 300° Fahrenheit for 40 minutes, then at 180°c / 356° Fahrenheit for an additional 40 minutes


  • Season gratin with ground pepper…
  • … a drizzle of hazelnut oil …
  • … and a few drops of balsamic vinegar