Potato Gratin Dauphinois

⏱ 75 min · 🍽 4 Servings · 🧂 6 Ingredients

Ingredients

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

Instructions

  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.
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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..

⏱

Cook time

75 min

🍽

Servings

4

🧂

Ingredients

6

View Original ↗

Nutrition

per serving

370 kcal

Calories

9 g

Protein

22 g

Fat

34 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.55 · ~€0.65/serving

Instructions

  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.

Potato Gratin Dauphinois Recipe | Culinse