Recipe
Gratin dauphinois
Potatoes baked slowly in garlic-infused cream until silky inside and golden on top — the pride of the Dauphiné. No cheese, no eggs: just potato, cream and patience.
- Preparation
- 20 minutes
- Cooking
- 75 minutes
- Total time
- 95 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 555 kcal
- Protein
- 9 g
- Carbohydrates
- 48 g
- Fat
- 36 g
Ingredients
- Potatoes1 kg
- Whipping cream400 ml
- Milk200 ml
- Garlic2 čehova
- Butter20 g
- Nutmegprstohvat
- Salt and pepperpo ukusu
Instructions
- 1
Peel the potatoes and slice them 3 mm thin, with a mandoline or a steady knife. Do not rinse the slices — their starch will thicken the cream.
- 2
Bring the cream, milk, halved garlic cloves, salt, pepper and a grating of nutmeg to a bare simmer, then take off the heat and let it infuse for 10 minutes.
- 3
Rub a baking dish with the garlic cloves fished out of the cream, then butter it generously.
4 more steps in the app
The rest lives in the app
Timers, stir reminders, and a step-by-step guide are waiting — like having someone at the stove with you.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
