Ingredients for Gratin Dauphines
- Boiling Potatoes
- Garlic Clove
- Heavy Cream
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter, for greasing the dish
- 1 cup grated Swiss cheese
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How to Make Gratin Dauphines
- Preheat oven to 400°F (200°C).
- Peel the Yukon Gold potatoes and thinly slice them using a mandoline or sharp knife. (Aim for slices about 1/8 inch thick).
- In a large bowl, gently combine the sliced potatoes, minced garlic, heavy cream, whole milk, salt, and pepper.
- In a large heavy saucepan, bring the potato mixture to a simmer over medium heat, stirring gently for 2-3 minutes until the mixture slightly thickens. Be careful not to overcook.
- Butter a 9x13 inch baking dish generously.
- Pour the potato mixture into the prepared baking dish, spreading evenly.
- Sprinkle the grated Swiss cheese evenly over the top.
- Place the baking dish on a cookie sheet to catch any drips.
- Bake for 15 minutes, or until the cheese is lightly browned.
- Cover the baking dish with aluminum foil and continue baking for another 45 minutes, or until the potatoes are tender and the gratin is golden brown.
- Let the gratin rest for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
6g
Fat
116g
Carbs
12g
