Gratin Potatoes, Dauphinoise Style

by | Oct 26, 2024 | Potatoes, Side Dishes

Jump to Recipe Print Recipe

Gratin Potatoes, Dauphinoise Style

A version of the creamy French classic dish.
No ratings yet
Print Pin
Keyword: Potatoes, cream, cheese, garlic
Course: Potatoes
Cuisine: French
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6 Servings
Calories: 606kcal
Author: MJF
Cost: £3.00

Equipment

  • 1 Cutting Board
  • 1 Cooks Knife
  • 1 Mandolin Slicer
  • 1 Measuring Jug

Ingredients

  • 4 Tbsps. Butter
  • 2 Cloves Garlic finely chopped
  • 1 tsp. Salt to taste
  • ½ tsp. Black pepper ground
  • ½ tsp. Nutmeg
  • ½ tsp. Paprika
  • 2 Cups Heavy Cream
  • 6 oz Cheddar or Gruyere Cheese grated
  • 2½ Lbs. Idaho Potatoes (5) peeled and sliced 1/8” thick

Instructions

  • Butter a 1½ quart baking dish.
  • Mix the garlic, seasonings and cream together in a pourable container.
  • Build the dish by layering potatoes, sprinkling with a little cheese, then pouring over some seasoned cream in as many layers as the dish will permit.
  • When the dish is filled, gently push the top layer down to ensure that the cream mixture is evenly distributed.
  • Bake in a preheated oven at 350˚F/180˚C for approximately 1½ hours until golden brown and tender when a small knife is inserted into the centre.
  • Rest for a few minutes to allow layers to set and hold together when serving.

Notes

For a lighter version, substitute chicken stock or broth for half of the cream.
This dish holds well and could be made the day before and reheated for convenience.

Nutrition

Calories: 606kcal | Carbohydrates: 37g | Protein: 13g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 139mg | Sodium: 760mg | Potassium: 910mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1903IU | Vitamin C: 38mg | Calcium: 282mg | Iron: 2mg