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Gratin Dauphinois
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
1kg | potatoes, (waxy potatoes such as pink fir apple, russet) |
2 cloves | garlic, mashed |
32g | butter |
2 cups | whole milk |
160g | gruyère cheese |
600ml | double cream |
Salt and pepper |
Step 1: Preheat oven to 180 ºC. Slice the potatoes into thin slices . Rinse in cold water. Drain and dry in a towel
Step 2: Put the potatoes in a pan and cover with milk. Add salt
Step 3: Bring to the boil starting at moderate heat for 5 minutes then low heat for 10 minutes. Stir from time to time.
Step 4: Rub a fireproof dish with garlic and grease it well with butter. Transfer half of the potatoes in the gratin dish. Add half the cheese, double cream and pepper to the layer. Put the second half of the potatoes and cover with the cheese and double cream left.
Step 5: Put the dish in the oven and cook for 1 hour at 180 ºC. Gratin Dauphinois is ready when the top is gold and brown.
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