Gratin dauphinois with goat's milk gratinated with goat's cheese


  • 1 kg of agata or charlotte type potatoes
  • 50 cl of goat’s milk
  • 15 cl of goat’s or cow’s cream
  • 1 clove of garlic
  • 4 sprigs of thyme
  • 1 bay leaf
  • 100 g of goat cheese with flowers
  • 10g butter


  1. Preheat the oven to 180°/th. 6. Peel and wash the potatoes, then using a mandolin, cut them into slices approximately 3 mm thick. Peel and chop the garlic clove. In a saucepan, pour the milk and cream, add the potatoes, garlic, thyme and bay leaf. Salt, pepper, simmer for 15 minutes.

  2. Drain the potatoes (reserve the milk-cream mixture) and distribute them in a buttered dish. Pour the milk-cream mixture over the potatoes until it reaches the last layer. Sprinkle with previously grated tomme. Bake for around 45 minutes until the gratin is golden brown.

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