Gratin Dauphinoise Recipe

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serves:

4 to 6

Skill:

easy

Prep:

25 min

Cooking:

1 hr 30 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Ingredients

  • 1kg (2lb 4oz) potatoes, peeled and thinly sliced
  • 2 big cloves garlic, crushed
  • 600ml (1pt) double cream
  • good grating nutmeg
  • you will need
  • a large, shallow earthenware baking dish, buttered

Method

  • Heat oven to 150C, 130C fan, 300F, gas 2. Place the double cream in a saucepan, add the garlic and nutmeg and season well with salt and pepper. Scald the cream and remove from the heat.

  • Layer the potatoes in the dish and pour over the seasoned cream. Place on a baking sheet on the middle shelf and cook for 1 hour 15 minutes or until the top is nicely browned and a knife inserted in the centre gives no resistance. Serve immediately.

Top Tip

A food processor with a slicing attachment, or a Japanese mandolin are invaluable for slicing the potatoes evenly

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