Gratin Dauphinois

Name: Gratin Dauphinois
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: French
Ingredients: 1¼ kg potato; 5 dl heavy cream; 2½ dl milk; 2 garlic; 1 pinch ground nutmeg; 1 tbsp butter; 80 g Gouda; salt to taste; black pepper to taste

Prep20 minCook70 minTotal90 minDifficultyEasy

Ingredients

6 servings

Contains: Milk

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 531.9; total 3191.3
Protein: 10.7 g; total 64 g
Carbs: 40.3 g; total 241.5 g
Fat: 37.3 g; total 224 g

Estimated · based on 7 of 9 ingredients

Wafer-thin potatoes baked slowly in garlicky cream until meltingly soft with a golden crust. The ultimate French potato gratin.

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Method

1
- garlic2
- butter1 tbsp
Prep the baking dish — Heat the oven to 160°C. Rub a baking dish all over with the cut garlic, then butter it generously.
2
- potato1¼ kg
- heavy cream5 dl
- milk2½ dl
- ground nutmeg1 pinch
- saltto taste
- black pepperto taste
Part-cook the potatoes in cream — Warm the cream and milk in a pan with the nutmeg, salt, and pepper. Add the sliced potatoes and simmer gently for 8 minutes to part-cook them.
3
- potato1¼ kg
Layer the potatoes and cheese — Layer the potatoes in the dish, pour over the creamy liquid, and scatter with grated cheese.
4
- potato1¼ kg
Bake until golden and tender — Bake for 60 minutes until the potatoes are tender and the top is golden and bubbling. Rest for 10 minutes before serving.

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