How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Gratin Dauphinois ?

You need 9 ingredients. The key ingredients include: This scalloped potato dish is part of our culinary repertoire, and we hope it will become part of yours too. There is something about the texture of the potatoes surrounded by creamy goodness and topped by golden brown cheese that wows people. It is perfect for a buffet supper or potluck; in our experience, it is the first thing to disappear. The technique of starting the potatoes in a saucepan of half-and-half and ending them in a buttered gratin dish comes from the masterful Jacques Pepin., 2 1/2 lbs boiling potatoes, such as Yukon Gold, 3 1/2 cups half-and-half, 2 large garlic cloves, minced, and more.

Is Gratin Dauphinois suitable as general?

Yes, Gratin Dauphinois falls under the General category and is a great choice for this type of meal.

How do I store leftover Gratin Dauphinois ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gratin Dauphinois Recipe

Name: Gratin Dauphinois
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: This scalloped potato dish is part of our culinary repertoire, and we hope it will become part of yours too. There is something about the texture of the potatoes surrounded by creamy goodness and t…; 2 1/2 lbs boiling potatoes, such as Yukon Gold; 3 1/2 cups half-and-half; 2 large garlic cloves, minced; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon freshly grated nutmeg; 3/4 cup coarsely grated Gruyere; SPECIAL EQUIPMENT: a mandoline or other adjustable-blade slicer, such as a Japanese Benriner

Gratin Dauphinois – a delicious recipe with culinary, boiling potatoes, garlic, salt, freshly ground black pepper, nutmeg. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

This scalloped potato dish is part of our culinary repertoire, and we hope it will become part of yours too. There is something about the texture of the potatoes surrounded by creamy goodness and topped by golden brown cheese that wows people. It is perfect for a buffet supper or potluck; in our experience, it is the first thing to disappear. The technique of starting the potatoes in a saucepan of half-and-half and ending them in a buttered gratin dish comes from the masterful Jacques Pepin.
2 1/2 lbs boiling potatoes, such as Yukon Gold
3 1/2 cups half-and-half
2 large garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
3/4 cup coarsely grated Gruyere
SPECIAL EQUIPMENT: a mandoline or other adjustable-blade slicer, such as a Japanese Benriner

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Quick Info

Servings
4 servings
Calories
293 kcal
Category
General

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Gratin Dauphinois

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