Gratin Dauphinois
Ingredients
- 900 g floury potatoes
- 300 ml double cream
- 150 ml whole milk
- 2 cloves garlic
- 100 g Gruyère cheese
- 1 tsp ground nutmeg
- 15 g unsalted butter
Nutrition (per serving)
- Calories
- 668 kcal
- Protein
- 14.6 g
- Carbohydrate
- 40.5 g
- of which sugars
- 5.8 g
- Fat
- 48.8 g
- of which saturates
- 30.2 g
- Fibre
- 5.1 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 180 °C / 160 °C fan. Rub a gratin dish with the cut side of a garlic clove, then butter it generously.
- 2
Peel and very thinly slice the potatoes. Combine the cream, milk, crushed garlic, and nutmeg in a large bowl. Season well, then toss the potato slices in the cream mixture.
- 3
Layer the potatoes in the dish, pouring over any remaining cream. Scatter the grated Gruyère evenly over the top.
- 4
Bake for 45–50 minutes until the top is deep golden and the potatoes are completely tender when pierced with a knife.
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