Dauphinoise Potatoes
Indulge in the creamy decadence of this Potato Gratin, with layers of thinly sliced potatoes bathed in a velvety garlic-infused cream. Topped with a sprinkle of Gruyère cheese for a golden, bubbly finish, this gratin is a comforting dish that will delight your taste buds with each rich and satisfying bite.
— Constant Cookbook
Ingredients
- 500ml double cream
- 500ml milk
- 3 garlic cloves
- 8 large King Edward or Maris Piper potatoes
- 100g Gruyère cheese (optional)
Instructions
- Heat oven to 190C/170C fan/gas 5.
- Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
- Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
- Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
- Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
- Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
- Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.
Cook Time
45M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 541 calories
- Fat Content: 39 grams fat
- Saturated Fat Content: 22 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.35 milligram of sodium
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