Side Dish
🌍 Public
🥜 Allergy aware
Potato Gratin
Potato slices layered with cream and topped with melted cheese (Gratin dauphinois). A French oven classic — perfect with roasts and grilled meat.
🥜 Allergies considered in this recipe:
🥛 Cow's milk
Source / link: Französische Küche (Dauphiné-Klassiker)
Ingredients
Amounts adjust automatically.
| 1 kg | Potatoes (waxy) |
| 300 ml | Cream |
| 200 ml | Milk |
| 100 g | Cheese (Gruyère or mountain cheese), grated |
| 1 Zehe | Garlic |
| 1 EL | Butter (for the dish) |
| je 1 Prise | Nutmeg, salt, pepper |
Preparation
- 1 Preheat the oven to 180 °C top/bottom heat and grease a baking dish with butter.
- 2 Peel the potatoes and cut them into slices about 2 mm thin.
- 3 Stir the cream and milk together with pressed garlic, salt, pepper and nutmeg.
- 4 Layer the potato slices in the dish and pour the cream mixture over them.
- 5 Sprinkle with the grated cheese and bake for 55–60 minutes, until the top is golden brown.
- 6 Let rest for 5 minutes before serving.
Notes & tips
Note: Contains cow's milk. The potatoes must be cut thinly (about 2 mm) so they cook evenly. If you like, add a clove of garlic to the cream.
Nutrition
estimated per serving- Calories
- 607 kcal
- Protein
- 14 g
- Fat
- 40 g
- Carbs
- 48 g
– = ingredient not in nutrition database (estimate incomplete)