Vegetables & legumes
Gratin Dauphinois
Thinly sliced potatoes baked with cream and garlic.
VegetarianGluten-free
Ingredients
- 1000 g potatoes, thinly sliced
- 400 g heavy cream
- 200 g milk
- 1 garlic clove
- 50 g grated Gruyère cheese
- Nutmeg, salt and pepper to taste
Step-by-step
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- Rub a baking dish with the halved garlic clove.
- Put the milk, cream, nutmeg, salt and pepper in the mixing bowl, 8 min/90°C/speed 2.
- Arrange the potato slices in the dish and pour the hot mixture over them.
- Sprinkle with Gruyère and bake 45 min at 180°C until golden.
- Let rest 10 min before serving.
Tips
- Slice the potatoes very thin for even cooking.
- Don't rinse the potatoes after slicing so they keep the starch that binds the gratin.
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