Gratin Dauphinois
Thinly sliced potatoes layered with cream, garlic, and nutmeg, baked until bubbling and golden on top.
- prep 20 min
- cook 75 min
- total 95 min
- serves 6
- intermediate
- vegetarian
- France
Ingredients
- 1.2 kg potatoes
- 400 ml cream
- 200 ml milk
- 3 cloves garlic
- 0.5 tsp nutmeg
- 40 g butter
- 80 g gruyère
Steps
- Rub a gratin dish with cut garlic and butter.
- Slice potatoes 2 mm thick on a mandoline.
- Warm cream, milk, crushed garlic, nutmeg, and salt to a bare simmer.
- Layer potatoes, pouring a little dairy over each layer.
- Bake at 170°C for 75 minutes, topping with gruyère in the last 15 minutes until deeply golden.
≈ 380 kcal · 10 g protein · 40 g carbs · 20 g fat — per serving, estimate