Dauphinois Gratin

Ingredients

• 1,5 kg Firm‑fleshed potatoes (Charlotte or Bintje) (Peeled and sliced into very thin rounds (2 mm))
• 500 ml Thick crème fraîche (minimum 30 % fat)
• 250 ml Whole milk
• 2 cloves Garlic (Crushed)
• 30 g Butter (For buttering the dish)
• 100 g Grated cheese (Gruyère or Comté) (Optional, for topping)
• 1 pinch Nutmeg (Finely grated)
• 1 tsp Salt
• ½ tsp Freshly ground pepper

Instructions

1. Preparing the dish

   Generously butter the gratin dish with softened butter. Rub the interior with the two crushed garlic cloves, then discard the garlic.

   Time: PT5M

2. Slicing the potatoes

   Using a mandoline, cut the potatoes into rounds about 2 mm thick. Keep the rounds in a bowl of cold water to prevent them from turning black.

   Time: PT10M

3. Preparing the cream

   In a saucepan, combine the cream, milk, salt, pepper and the pinch of nutmeg. Heat over medium heat until simmering, then remove from heat.

   Time: PT5M

   Temperature: 25°C

4. Assembling the gratin

   Drain the potato rounds and arrange them in overlapping layers in the dish. Pour the hot cream evenly to soak them well.

   Time: PT5M

5. Baking

   Preheat the oven to 160°C. Cover the dish with aluminum foil and bake for 1 h 10 min. Remove the foil and continue baking for an additional 10 minutes to brown the top.

   Time: PT1H20M

   Temperature: 160°C

6. Resting

   Remove the gratin from the oven and let it rest for 10 minutes before serving. This allows the sauces to set and makes cutting easier.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g