Ingredients for Rosti Dauphinoise
- 1 kg (2.2 lbs) Floury Potatoes
- Garlic Cloves
- Gruyere
- 300 ml (1 1/4 cups) Double Cream
- 2 tbsp Butter
- Salt & Freshly Ground Black Pepper to taste
- 100 ml (1/2 cup) Whole Milk
- 1 tsp Freshly Grated Nutmeg
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How to Make Rosti Dauphinoise
- Preheat your oven to 180°C (350°F).
- Peel and coarsely grate 1 kg (2.2 lbs) of potatoes using a food processor or box grater.
- Lightly butter a 1.2-liter (approximately 5-cup) deep ovenproof dish, such as a soufflé dish.
- In a large bowl, gently combine the grated potatoes with 300ml (1 1/4 cups) of double cream, 100ml (1/2 cup) of whole milk, 1 teaspoon of freshly grated nutmeg, salt, and freshly ground black pepper to taste.
- Pour the potato mixture into the prepared ovenproof dish, spreading it evenly.
- Dot the top with 2 tablespoons of butter.
- Bake for 40-45 minutes, or until the Rosti Dauphinoise is golden brown and cooked through. The cooking time may vary depending on your oven.
- Let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
6g
Fat
117g
Carbs
7g
