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Potato Gratin (Gratin Dauphinois)
1 h 40 minServes 6Nutri-Score D€€
D
1 h 40 min
1 h 40 minPotato Gratin (Gratin Dauphinois)
what you need
Ingredients
potatoes (peeled and thinly sliced)Produce6 pieces
garlic (crushed into a paste)Produce2 pieces
Gruyère cheese (grated)Dairy200 g- heavy creamDairy240 ml
butter (melted)Dairy30 g
saltSpices5 g
black pepper (ground)Spices2 g
thyme (chopped)Spices2 g
rosemary (chopped)Spices2 g
per serving
Nutrition
363kcal
- Carbs
- 32 g
- Proteins
- 10 g
- Fat
- 22 g
what you’ll use
Tools
Mixing bowl ×2
Baking dish
Oven
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Bake covered
- Cover the dish and bake at 180 °C for about 1 h 20 min.
- Step 5
Broil and serve
- Uncover and broil for 5 minutes until the top is golden and bubbling.