Gratin Dauphinois
Sliced potatoes baked slowly in cream and garlic until silky. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Easy
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Ingredients
- 1½ kg waxy potatoes
- 2 pc garlic clove
- 500 ml double cream
- 250 ml whole milk
- 30 g butter
- 1 pinch nutmeg
- 1 tsp salt and pepper
Steps
- Rub a baking dish with garlic and butter.
- Slice the potatoes thinly on a mandoline.
- Layer the potatoes in the dish, seasoning each layer with salt, pepper and nutmeg.
- Warm the cream and milk and pour over the potatoes.
- Bake at 160°C for 75 minutes until tender and golden, pressing down occasionally.
- Rest 10 minutes so the cream sets, then serve.
Diet tags are added by the recipe's author.