Potato Gratin Dauphinois

⏱ 75 min · 🍽 4 Portionen · 🧂 6 Zutaten

Zutaten

  • 1 kg waxy potatoes
  • 300 ml cream
  • 200 ml milk
  • 2 cloves garlic
  • 20 g butter
  • 1 pinch nutmeg

Zubereitung

  1. Heat the oven to 180 degrees. Peel the potatoes and slice them into wafer-thin rounds with a mandoline.
  2. Warm the cream and milk with the crushed garlic, salt, pepper and nutmeg. Turn the potato slices through the mixture so they are evenly coated.
  3. Fill a buttered dish with the potatoes in overlapping shingles and pour the remaining cream mixture over the top.
  4. Bake the gratin until the potatoes are tender and the surface is deep golden and glossy. Let it rest briefly and scatter with thyme before serving.
← Zurück
Potato Gratin Dauphinois
📖 Culinse
casserolevegetarianclassiceasy

Potato Gratin Dauphinois

A purist gratin dauphinois: wafer-thin potato slices baked in cream with garlic and nutmeg until golden. No frills, just deeply creamy comfort..

⏱

Kochzeit

75 min

🍽

Portionen

4

🧂

Zutaten

6

Original ansehen ↗

Nährwerte

pro Portion

370 kcal

Kalorien

9 g

Eiweiß

22 g

Fett

34 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~2,55 € · ~0,65 €/Portion

Zubereitung

  1. 1

    Heat the oven to 180 degrees. Peel the potatoes and slice them into wafer-thin rounds with a mandoline.

  2. 2

    Warm the cream and milk with the crushed garlic, salt, pepper and nutmeg. Turn the potato slices through the mixture so they are evenly coated.

  3. 3

    Fill a buttered dish with the potatoes in overlapping shingles and pour the remaining cream mixture over the top.

  4. 4

    Bake the gratin until the potatoes are tender and the surface is deep golden and glossy. Let it rest briefly and scatter with thyme before serving.