Dauphinois Gratin
A classic French dish featuring layers of creamy potatoes baked to a perfect golden brown, enriched with garlic and nutmeg.
Ingredients
Main Ingredients
- 1.5 kg potatoes Use starchy potatoes for best texture.
- 2 cloves garlic Finely chopped.
- 300 ml cream For a creamier texture, consider mixing in grated cheese.
- 100 g butter Used to butter the baking dish.
- 1 liter milk Combined with garlic and spices for potato cooking.
- to taste nutmeg A pinch added to enhance flavor.
- to taste salt For seasoning.
- to taste pepper For seasoning.
Instructions
Preparation
- Begin by peeling, washing, and thinly slicing the potatoes. Do not wash them after cutting.
- Finely chop the garlic cloves.
Cooking
- In a saucepan, bring the milk, chopped garlic, salt, pepper, and a pinch of nutmeg to a boil.
- Once boiling, immerse the sliced potatoes into the saucepan and let them cook for about 10 to 15 minutes.
- Preheat your oven to 180°C (thermostat 6) and butter a baking dish.
- Carefully place the drained potatoes into the buttered dish.
- Pour the cream over the potatoes, ensuring they are well covered.
- Dot the top with small knobs of butter.
- Bake in the preheated oven for 50 minutes to 1 hour until golden and bubbly.
Notes
Dauphinois Gratin pairs well with roasted meats or a simple green salad. For added freshness, sprinkle fresh herbs on top.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 9gSodium: 400mgFiber: 3gSugar: 2g
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