Plat
Potato Gratin (Gratin Dauphinois)
1 h 40Pour 6Nutri-Score D€€
D
1 h 40
1 h 40Potato Gratin (Gratin Dauphinois)
recette de
Mattia’s Table
@mattiastable
8 recettes
8 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
potatoes (peeled and thinly sliced)Fruits et légumes6 morceaux
garlic (crushed into a paste)Fruits et légumes2 morceaux
Gruyère cheese (grated)Produits laitiers200 g- heavy creamProduits laitiers240 ml
butter (melted)Produits laitiers30 g
saltÉpices5 g
black pepper (ground)Épices2 g
thyme (chopped)Épices2 g
rosemary (chopped)Épices2 g
par portion
Nutrition
363kcal
- Glucides
- 32 g
- Protéines
- 10 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Plat allant au four
Four
pas à pas
Préparation
- Étape 1
Prepare the potatoes
- Peel and thinly slice the potatoes.
- Let them rest in a bowl of water for a few minutes, then drain and pat dry.
- Étape 2
Make the cream mixture
- In a bowl, combine the heavy cream and melted butter.
- Crush the garlic into a paste and stir it into the cream.
- Étape 3
Layer the gratin
- Lay a layer of potato slices in the casserole dish.
- Pour over some of the cream mixture, then scatter Gruyère, salt, pepper, thyme and rosemary.
- Repeat the layers a few times, finishing with the remaining cheese.
- Étape 4
Bake covered
- Cover the dish and bake at 180 °C for about 1 h 20 min.
- Étape 5
Broil and serve
- Uncover and broil for 5 minutes until the top is golden and bubbling.