Potato gratin dauphinois
User Reviews
4.9
129 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8 servings
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Course
Side Dish
Potato gratin dauphinois
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Recipe for potato gratin dauphinois, a traditional dish from the French Alps made with thinly sliced potatoes baked in a sauce of milk, eggs, cream and garlic and topped with cheese.
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Ingredients
- 6 medium large Yukon gold potatoes ~3 lbs
- 6 garlic cloves, crushed add more or less based on your prefereence
- 1 cup of heavy whipping cream about 250 ml
- 1 cup of milk
- 3 eggs
- 4-6 ounces of grated Swiss or Emmental cheese can also use grated mozzarella cheese or a mix of emmental and mozzarella
- salt and pepper to taste 1/2 to 1 teaspoon of salt
Instructions
- Pre-heat oven to 400F.
- Peel the potatoes and rinse them in cold water. Then cut them into thin slices.
- Arrange the potato slices in a 8 x 11.5 inch rectangular baking pan.
- Add the eggs, milk, garlic, salt and pepper in a blender. Blend until well mixed. Stir in the heavy cream.
- Pour the garlic milk and cream mix over the potatoes.
- Place the dish in the pre-heated oven at the middle level of the oven.
- Let it bake at 400F for the first 30 minutes so that potatoes cook effectively and become tender.
- Once the 30 minutes have passed, take the gratin out of the oven and layer the cheese uniformly to cover the top surface. Bake for another 25-30 minutes or until the potatoes are tender and the cheese is melted and starting to get golden.
- Once out of the oven, let it rest about 15 minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
4.9
129 reviews
Excellent
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