The Dauphinoise Potato Gratin is a French classic with layers of finely sliced ​​potatoes, creamy cream, and oven-baked golden cheese.
Ingredients
- 1Â kg of potatoes, peeled and thinly sliced
- 2Â cups of cooking cream
- 1Â cup of whole milk
- 2Â cloves of garlic, chopped
- 1Â teaspoon of salt
- 1/2Â teaspoon of ground black pepper
- 1/4Â teaspoon of nutmeg (optional)
- 1 cup of grated cheese (gruyère or emmental)
- Butter for greasing the dish
Instructions
- Preheat the oven to 180°C and grease a baking dish with butter.
- In a saucepan, heat the cream, milk, garlic, salt, pepper, and nutmeg until hot but not boiling.
- Place a layer of potatoes in the dish and pour some of the hot mixture over them.
- Repeat the process in layers until all the ingredients are used up, making sure to cover with the mixture.
- Sprinkle the grated cheese on the top layer.
- Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes until golden brown.
- Let it rest for 10 minutes before serving.
Notes
- Use floury potatoes for a creamier texture.
- The gratin can be prepared one day in advance.
- For a milder flavor, rub garlic on the bowl instead of adding it to the mixture.
- Prep Time:Â 15 minutes
- Cook Time:Â 1 hour 5 minutes
- Category:Â Accompaniment
- Method:Â Baking
- Cuisine:Â French
Nutrition
- Serving Size:Â 1 portion (approx. 200g)
- Calories:Â 320 kcal
- Sugar:Â 3 g
- Sodium:Â 420 mg
- Fat:Â 22 g
- Saturated Fat:Â 14 g
- Unsaturated Fat:Â 6 g
- Trans Fat:Â 0 g
- Carbohydrates:Â 24 g
- Fiber:Â 2 g
- Protein:Â 6 g
- Cholesterol:Â 70 mg