Gratin dauphinois
95 min367 kcal each
Thin potato slices baked slowly in garlic-scented milk and cream until meltingly soft and golden — no cheese, as in the Dauphiné.
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Plan this recipeIngredients
for 6 servings- Potatoes1.20 kg
- Whole milk500 ml
- Heavy cream250 ml
- Garlic2 clove
- Butter15 g
- Ground nutmeg¼ tsp
- Salt1½ tsp
- Black pepper¼ tsp
Method
Prep 20 min · cook 75 min- Heat the oven to 160 °C. Rub a gratin dish with a cut garlic clove and then the butter.
- Peel the potatoes and slice them 3 mm thick. Do not rinse them: their starch thickens the cream.
- Bring the milk to a simmer with the crushed garlic, salt, pepper and nutmeg, add the potatoes and simmer for 10 minutes, stirring gently.
- Tip into the dish, pour over the cream and level the top.
- Bake for 1 hour, until the potatoes are tender and the top is golden. Rest for 10 minutes before serving.
Nutrition
per servingCal
367
Protein
8.07g
Carbs
41g
Fat
20g
Of 7.2g of sugar per serving, 0g is added sugar.
Of 20g of fat per serving, 13g is saturated.
