Gratin Dauphinois (Cheese / Cream Potatoes) – a delicious recipe with potatoes, milk, salt, nutmeg, butter, cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat the oven to 325 degrees.
2
Peel the potatoes, wipe clean with a damp cloth and cut them into thin slices.
3
Do not wash or soak them in water as this would remove the starch essential to the correct consistency of the dish.
4
Pour the milk into a large saucepan, season with salt, freshly ground pepper and nutmeg to taste and add the butter cut into small pieces.
5
Place over a medium heat, beat with a birch (wire) whisk and bring slowly to boiling point, add the potatoes and the cream gradually, reduce the heat and simmer very slowly for 10 minutes, stirring frequently.
6
Rub a large gratin dish with the cut clove of garlic, butter it generously and pour in the potato mixture.
7
Scatter the cheese on top and bake very slowly for 1 1/2 hours until a crisp brown crust has formed.
8
Serve immediately.
1812
kcal
Calories
146
g
Fat
91
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 lbs waxy potatoes, 12 pint milk, salt and pepper, grated nutmeg, and more.
Yes, Gratin Dauphinois (Cheese / Cream Potatoes) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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