One of the best things about Potatoes Dauphinoise is that if there's any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave (unlike roast potatoes which can taste a bit floury when reheated). I've also frozen it, defrosted it in the fridge during the day, then reheated it in the oven for dinner.
The Gratin Dauphinoise is also an excellent base to prepare tasty variations mixing one or more of these ingredients: CHEESE: adding medium hard cheese like Gruyere or Fontina grated between the potato laters and on the top. MEAT: for instance ham, or bacon. OTHER VEGETABLES: like sliced mushrooms, or zucchini, or asparagus.
We also have another ‘slimmed down’ dauphinoise recipe for you to take a look at. Put the milk, whole garlic clove, bay leaves, thyme stalks and shallots in a heavy-based pan. Bring to boiling point, then remove from the heat and leave to infuse for 1 hour. Preheat the oven to 180°C/fan160°C/gas 4.