Restaurants›LE CONTINENTAL - Cuisine Française - Fruits de Mer / Homard / Steak - Flambé›Pomme De Terre Au Gratin Dauphinois Recipe

Pomme De Terre Au Gratin Dauphinois Recipe

Inspired by LE CONTINENTAL - Cuisine Française - Fruits de Mer / Homard / Steak - Flambé
Time1h 45m
Serves6

Potatoes Dauphinoise with gratin

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Potatoes

Peel the potatoes and slice them thinly (about 2-3 mm thick) using a mandoline or a sharp knife. Rinse them in cold water, then drain.

2

Prepare the Cream Mixture

In a saucepan, combine the heavy cream, milk, minced garlic, nutmeg, salt, and black pepper. Heat gently over medium heat until just warm, then remove from heat.

3

Layer the Potatoes

In a buttered baking dish, begin layering the sliced potatoes. Pour some of the cream mixture over the first layer, followed by a sprinkle of grated Gruyère cheese. Continue layering until all the potatoes are used, finishing with a layer of cream and a generous topping of cheese.

4

Bake the Dish

Preheat the oven to 160°C (320°F). Dot the top with small pieces of butter, then cover the dish with aluminum foil. Bake for 45 minutes, then remove the foil and bake for an additional 30-40 minutes, or until the top is golden brown and the potatoes are tender.

5

Serve

Let the gratin cool for a few minutes before serving. It can be served warm as a side dish or main course.