Dauphinoise Potatoe Gratin

Creamy and garlicky potatoes are an ideal accompaniment for any meat. If you have a mandoline, it is the perfect piece of equipment for cutting the potatoes into thin slices. See how its done at… laclassedecuisine.com !

Ingredients for 4 to 6 people:

  • 1 kg ( 2 1/4 pounds) Potatoes, Desiree or Belle de Fontenay Style
  • 500 ml (2 cups) double cream
  • 1 garlic clove, peeled
  • Salt and freshly ground black pepper

Preheat oven to 160°C ( 320°F). Cut into thin slices the already peeled potatoes. Pat dry in a kitchen towel. Season. Scrub the dish with the peeled garlic clove and then grease the baking dish. Place the thin potato slices in the dish up to 1/2 inch from the edge and cover with cream.

Arrange a few small pieces of butter on top and bake for about 1 hour 30 minutes or until the top of the gratin is golden brown. The gratin is cooked when a knife tip slid into the gratin enters easily.

Serve straight from the oven with any meat or just with a big green salad and… Bon Appétit !

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