How To Make Ultimate Gratin Dauphinois
Fried, baked, boiled, broiled, roasted or grilled, the potato is the most versatile ingredient in any dish. Turn your potatoes into an appetizer, a side dish, or even a main dish. Just check out these potato recipes to believe it.
Serves:
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1 cup grated Gruyere cheese
- 2 tablespoons unsalted butter, diced
Instructions
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Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish.
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In a saucepan, heat the cream, garlic, salt, pepper, and nutmeg over medium heat until it just begins to simmer. Remove from heat.
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Arrange a layer of sliced potatoes in the prepared dish, slightly overlapping. Pour a little of the cream mixture over the potatoes.
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Repeat the layers until all the potatoes and cream mixture are used, ending with a layer of potatoes on top.
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Sprinkle the grated Gruyere cheese evenly over the top layer of potatoes. Dot with diced butter.
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Cover the dish with foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
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Allow the gratin to cool for a few minutes before serving. Serve hot.
Nutrition
- Calories : 430kcal
- Total Fat : 30g
- Saturated Fat : 19g
- Cholesterol : 104mg
- Sodium : 525mg
- Total Carbohydrates : 35g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 6g
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