Ingredientes para Gratin Dauphinois Cheese Cream Potatoes
- 2 lbs Yukon Gold potatoes
- 2 cups whole milk
- Salt And Pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons butter
- Double Cream
- Garlic Clove
- Gruyere Cheese
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Cómo preparar Gratin Dauphinois Cheese Cream Potatoes
- Preheat oven to 325°F (160°C).
- Peel 2 lbs Yukon Gold potatoes, wipe clean with a damp cloth, and thinly slice using a mandoline or sharp knife (about 1/8 inch thick).
- Do not wash or soak the potatoes; the starch is key to the dish's creamy texture.
- In a large saucepan, combine 2 cups whole milk, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, and 2 tablespoons butter (cut into small pieces).
- Over medium heat, whisk constantly until the butter melts and the mixture is just about to simmer. Add the sliced potatoes and 1/2 cup heavy cream gradually, stirring gently to coat.
- Reduce heat to low, and simmer very gently for 10 minutes, stirring frequently to prevent sticking.
- Rub a large (approximately 9x13 inch) gratin dish with a cut clove of garlic. Generously butter the dish.
- Pour the potato mixture into the prepared gratin dish.
- Sprinkle 1 cup grated Gruyere cheese (or a similar hard cheese) evenly over the top.
- Bake very slowly for 1 hour and 15 minutes (75 minutes), or until the top is golden brown and a crisp crust has formed and the potatoes are tender.
- Let stand for 10 minutes before serving. Serve immediately for best results.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
7g
Fat
110g
Carbs
14g
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